Careme

Ingredients

• Sockeye salmon (already purchased) 2 fillets (about 10–14 oz total)
• Organic Green Cabbage (1 lb) ~1/2 small cabbage, thin-sliced (about 4 cups) $2.49
• Organic Cucumber (1 ct) 1/2 cucumber, thin-sliced $1.49
• Kroger® Brand Snow Peas (8 oz) 1 bag $3.89
• Organic Ginger Root 2 tsp, grated (divided) $5.99/lb
• Simple Truth Organic® Garlic Bulbs (3 ct) 2 cloves, minced (divided) $2.79
• Soy sauce (or tamari) 2 tbsp
• Honey or brown sugar 2 tsp
• Rice vinegar (or apple cider vinegar) 2 tbsp (divided)
• Olive oil (or neutral oil) 2 tbsp (divided)
• Toasted sesame oil (optional) 1 tsp
• Black pepper to taste
• Cooked rice (optional) 1 cup cooked, for serving

Instructions

1. Heat oven to 425°F and line a sheet pan with foil or parchment.
2. Make the glaze: whisk soy sauce, honey, 1 tbsp vinegar, 1 tsp grated ginger, 1 minced garlic clove, and sesame oil (if using).
3. Bake salmon: place fillets skin-side down. Brush with glaze. Roast 8–12 minutes (depending on thickness) until just cooked. Optional: broil 1 minute at the end to caramelize the top—watch closely.
4. Cabbage–cucumber salad: toss cabbage and cucumber with 1 tbsp vinegar, 1 tbsp olive oil, remaining ginger, a pinch of pepper, and a small pinch of salt (go light; soy sauce is salty). Let sit while salmon finishes.
5. Snow peas: heat a skillet on high with 1 tbsp oil. Add snow peas and a pinch of salt; sauté 2–3 minutes until bright and lightly blistered. Add remaining garlic for the last 20–30 seconds.
6. Serve salmon with salad and snow peas (over rice if you want a fuller meal).