NY Times’ Roast Salmon w/ Coconut Rice, Braised Bok Choy, Ginger-Soy Vinaigrette (for 1)


This NY Times summery recipe features Wild Salmon rubbed with olive oil and lemon, then blast-roasted at 450 degrees and served with a Miso-Coconut Sticky Rice (made with basmati rice, celery, onion, and turmeric) and accompanied with braised bok choy and kale. A tangy Ginger-Scallion Soy Vinaigrette (with a sesame nuance) is on the side (for spritzing on the salmon.)  #Summer(Dinner)Lights

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SKU: 495-2-1-1-1 Category: Tags: , , , ,