Meal Kit
Culinary Collection
Stunning Miso Salmon
with ginger rice, bok choy, and pickled cucumber
Prep & Cook Time: 50-60 min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Fish (Salmon), Sesame, Soy
- Pescatarian
- Protein-Packed
- Gluten-Smart
Chef
Gordon Ramsay
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In Your Box (serves 2)
- 3 Heads of Baby Bok Choy
- 12 oz. Salmon Fillets
- 5.47 oz. Long Grain White Rice
- 1 Persian Cucumber
- 1½ fl. oz. Seasoned Rice Vinegar
- 1 Tbsp. White Miso Paste
- 2 tsp. Minced Ginger
- 2 tsp. Sugar
- ⅕ fl. oz. Tamari Soy Sauce
- 1 tsp. Umami Seasoning
- 1 tsp. Multicolor Sesame Seeds
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving)
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Calories780
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Carbohydrates83g
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Net Carbs79g
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Fat29g
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Protein45g
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Sodium2410mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Cooking Spray
- 1 Baking Sheet
- 1 Small Pot
- 2 Mixing Bowls
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
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1 Prepare the Ingredients
Remove any discolored outer leaves from bok choy and trim ends. Quarter lengthwise. If larger than 3" in diameter, cut into 6-8 pieces.
Trim cucumber, halve lengthwise, then cut into thin half-moons as thin as possible.In a mixing bowl, combine cucumbers, 2/3 the vinegar (reserve remaining for miso glaze), sesame seeds, and a pinch of salt. Set aside to quick-pickle, at least 10 minutes. -
2 Make Miso Glaze and Marinate Salmon
In another mixing bowl, combine half the ginger (reserve remaining for rice), sugar, miso paste, soy sauce, and remaining vinegar.
Pat salmon dry.Add salmon to miso glaze and flip to coat. Set aside to marinate, flesh-side down, 10 minutes.While salmon marinates, continue recipe. -
3 Cook the Rice
Bring a small pot with rice, remaining ginger, 1/4 tsp. salt, and 1 1/4 cups water to a boil.
Once boiling, reduce to a simmer, cover, and cook until rice is tender, 15-18 minutes.Remove from burner and set aside.While rice cooks, continue recipe. -
4 Assemble the Bok Choy and Salmon
Place bok choy on prepared baking sheet and top with 2 tsp. olive oil and umami seasoning. Massage oil and seasoning into bok choy. Flip cut-side down on one side of sheet.
Add marinated salmon, skin-side-down, to empty side of sheet. Evenly top with any remaining miso glaze from bowl. -
5 Roast Bok Choy and Salmon and Finish Dish
Roast on top rack in hot oven until bok choy softens and glaze is bubbling, 6-8 minutes.
Turn broiler to high.Broil until browned and caramelized and salmon reaches a minimum internal temperature of 145 degrees, 3-5 minutes.Don't text and broil! Keep an eye on oven as dish may burn easily under broiler.Carefully remove from broiler. Carefully remove salmon skin before serving.Plate dish as pictured on front of card, topping rice and salmon with pickled cucumber. Bon appétit!
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