IN THE KIT
12 ozwild salmon
2 ozshredded coconut
1 ozgreen onion
1 ozpickle blend
4 ozred cabbage
2 ozgarlic/ginger/onion blend/sesame oil
4 ozbok choi
6 ozjasmine rice
2 ozsesame seeds
4 ozVietnamese glaze*
*contains honey, fish sauce, liquid aminos, rice vinegar
Salt & pepper
Kitchen Items Needed
Baking sheet with parchment paper or foil
Medium pot with lid
12 oz water
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.
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.
Trim ends from chili pepper; thinly slice. In a small bowl, combine sliced chiles, pickle blend & a pinch of salt. Set aside.
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.
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.
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.
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!