If using pork chops or sirloin steak, follow same instructions as chicken in Steps 1, 3, and 4, cooking until browned, 2-3 minutes per side, adding topping and pastry, then roasting until pork reaches minimum internal temperature, 7-9 minutes. Rest, 3 minutes.
If using salmon pat dry and season flesh side with a pinch of salt and pepper. Follow same instructions as chicken in Steps 3 and 4, cooking, skin side up, until browned on one side, 2-4 minutes, then adding topping and pastry to seared side and roasting until salmon reaches minimum internal temperature, 7-9 minutes.
Protein thickness can vary; if you receive a thinner cut, we recommend checking for doneness sooner.