w/ braised bok choy, sticky rice, kimchi, & marinated cucumbers
SERVES 4 • OVEN, MICROWAVE • 60 MINUTES
Step 1Preheat oven to 375° & prepare to cook on the middle rack. While oven is preheating, unpack all your “mise en place” (ingredients). Let the pan of salmon temper on the counter 30 minutes before cooking.
Step 2Remove the plastic lid & place the foil-covered pan of salmon on a sheet tray on the middle rack & cook for 20-25 minutes for the Chef recommended temperature of medium-rare. You know your oven best; cook time may vary, but you’re looking for the salmon to be heated throughout. If you like your fish more or less done, add or subtract cook time accordingly. Rest the salmon for 5 minutes before serving.
While the salmon is resting, place container of rice on a microwave-safe plate. Remove the lid & set on top of the container to vent. Microwave for 1 minute intervals until hot, stirring in between. Be careful when removing the lid to stir as their will be hot steam. Microwave for 1 minute intervals until hot, stirring in between.
The kimchi & marinated cucumbers come ready to eat & are meant to be served chilled. Serve salmon with hot sticky rice & bok choy from the pan.