Vietnamese Sticky Salmon with Coconut Scallion Rice, Bok Choy & Pickled Chiles

COOK TIME - 30-40min
2 SERVINGS

Vietnamese cuisine masterfully blends sweet, savoury, spicy, tangy flavours. Here we brush flaky salmon with homemade glaze for an authentic flavour profile. It’s the perfect sticky, flaky contrast to jasmine rice & steamed bok choy. A quick-pickled chile garnish provides a tangy-spicy heat.

Nutrition PER SERVING
Calories 930 kcal
Fat 33.0 g
Protein 42.0 g
Carbohydrate 144.0 g
Sodium 899 mg
Vietnamese Sticky Salmon with Coconut Scallion Rice, Bok Choy & Pickled Chiles
DF
GF

fresh ingredients

IN THE KIT

  • 12 oz
    wild salmon
  • 2 oz
    shredded coconut
  • 1 oz
    green onion
  • 1 pcs
    chili
  • 1 oz
    pickle blend
  • 4 oz
    red cabbage
  • 2 oz
    garlic/ginger/onion blend/sesame oil
  • 4 oz
    bok choi
  • 6 oz
    jasmine rice
  • 2 oz
    sesame seeds
  • 4 oz
    Vietnamese glaze*

*contains honey, fish sauce, liquid aminos, rice vinegar

 

Not Included

Salt & pepper

Olive oil 

 

Kitchen Items Needed

Baking sheet with parchment paper or foil 

Large skillet

Medium skillet

Medium pot with lid 

12 oz water

cook along

INSTRUCTIONS

Prep

Preheat broiler to on high with a rack at the top position;

Rinse well & roughy chop bok choi;

Thinly slice green onion on a diagonal;

Core & thinly slice cabbage;

Pat salmon dry; transfer to shallow dish, skin side down. Pour 1/3 of sticky sauce on salmon.

1Cook Rice

In a medium pot, combine the rice, a big pinch of salt, & measured water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover & cook, without stirring, 12 to 14 minutes, or until the water has been absorbed & the rice is tender. Turn off the heat, add green parts of onion & shredded coconut, fluff with a fork. Cover to keep warm.

2Make Pickle Chili

Trim ends from chili pepper; thinly slice. In a small bowl, combine sliced chiles, pickle blend & a pinch of salt. Set aside.

3Sear Salmon

Heat a drizzle of olive oil in a medium skillet over medium high heat until shimmering. Add salmon, skin side down, cooking without moving, for 3-5 minutes until crust is crispy & slightly charred. Remove carefully, place on baking sheet. Pour ½ glaze over the salmon. 

4Cook Pak Choi & Cabbage

Heat ginger/onion/garlic blend in a large skillet over medium high heat. Cook for 15 seconds as it starts to get fragrant. Add cabbage, cook for 2 minutes. Add bok choi & continue to cook for 3-5 minutes until just tender. Set aside. 

5Finish Cooking Salmon

Place salmon in the oven, broil until salmon is well browned, caramelised, & just cooked through, 3–5 minutes. If you wish to have your salmon well done, leave in for 2 extra minutes, watching carefully. 

6Finish & Serve

Divide salmon, cabbage & bok choi between plates. Fluff rice with a fork & divide between plates as well. Spoon leftover glaze over salmon, top with sesame seeds & pickled chiles. Enjoy!