Sticky Apricot-Glazed Salmon with Garlic Rice and Kale
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Ingredients & Equipment
What we send
- 8 ouncesbaby bok choy
- 6 ouncesdinosaur kale
- 4 clovesgarlic
- 10 ouncessalmon
- 3/4 cupjasmine rice
- 2 packetsunsalted butter
- 3 packetsapricot preserves
- 2 packetsgluten-free soy sauce
- 1 teaspoonsesame seeds
What You’ll Need
- canola oil
- kosher salt
- black pepper
- 6" small pot with lid
- 12" large nonstick pan with lid
- aluminum foil
Halve bok choy lengthwise and rinse thoroughly—it tends to hide a lot of dirt between its leaves. Cut crosswise into 1-inch pieces, keeping bulbs and leaves separate. Rinse kale, trim and discard long stems, then thinly slice crosswise. Rinse scallions, trim and discard roots, and thinly slice. Peel shallot and thinly slice into rings. Thinly slice garlic. Pat salmon dry with paper towel.
In a small pot, combine rice, 1¼ cups water, and ¼ teaspoon salt and bring to a boil over high heat. Stir once, reduce heat to medium low, cover pot, and simmer until water is fully absorbed, 10-12 minutes. Remove pot from heat and let stand, still covered, for 10 minutes. Fluff rice with a fork, then cover again to keep warm until ready to serve.
Fry garlic and shallot
While rice cooks, heat 3 tablespoons canola oil in a large nonstick pan over medium-high heat. When oil is shimmering, add 1 slice garlic. If it sizzles immediately, add shallot and remaining garlic; if not, try again once the oil is hotter. Fry, stirring constantly to prevent burning, until lightly brown and crisp, 1-2 minutes. Using a slotted spoon, transfer garlic and shallot to a paper towel–lined plate to drain. Reserve oil in pan.
Return pan with garlic-shallot oil to medium-high heat. When oil is shimmering, add bok choy bulbs and kale and cook, stirring, until softened, about 3 minutes. Stir in bok choy leaves and half of scallions and cook until softened, about 2 minutes more. Season with ¼ teaspoon salt. Transfer vegetables to serving plates and cover loosely with foil to keep warm. Reserve pan for next step.
Season salmon all over with ¼ teaspoon salt and pepper. Heat pan from vegetables over medium heat with 2 teaspoons canola oil. When oil is shimmering, add salmon skin-side down and sear until skin is golden and crisp, 5 minutes. Flip salmon and cover, keeping lid slightly ajar for steam to escape. Continue searing until cooked through and opaque, 3-5 minutes more. Remove pan from heat and transfer salmon to plates with vegetables.
Make apricot glaze and plate
Add butter, apricot preserves, and soy sauce to pan from salmon, still off heat, and stir to combine. Uncover rice and stir in fried garlic and shallot, then divide between plates with vegetables and salmon. Spoon apricot glaze over salmon, garnish with sesame seeds and remaining scallions, and dig in!