Orange Chili Crisp Salmon over Bok Choy Rice
New & Notable

Orange Chili Crisp Salmon

over Bok Choy Rice

30 MIN
2 Servings
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  • with Salmon
    includes two 5-oz Sustainably Sourced Skin-On Salmon Fillets
  • with Shrimp
    includes 10 oz Sustainably Sourced, Uncooked Shrimp (Peeled & Deveined) View recipe
  • with Salmon

    From the Test Kitchen

    The star of this dish is the sweet and spicy sauce we're spooning over crispy skin salmon, which gets rich heat from our new chili crisp seasoning, and a punch of sweetness from orange marmalade, plus a bit of butter to create even more depth of flavor. It's all served over bok choy rice, with sesame oil stirred in for a nutty finish.
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    • Nutrition
      PER SERVING
    • Calories
      840 Cals (est.)
    View Full Nutrition
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    fresh
    ingredients
    Orange Chili Crisp Salmon over Bok Choy Rice
    Title
    • 2 Skin-On Salmon Fillets
    • ½ cup Long Grain White Rice
    • 10 oz Baby Bok Choy
    • 4 tsps Chili Crisp Seasoning
    • 2 Tbsps Orange Marmalade
    • 1 Tbsp Sesame Oil
    • 2 Scallions
    • 1 oz Salted Butter
    • 3 Tbsps Roasted Peanuts
    Cook the rice
    1 Cook the rice

    Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a small pot, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Add the sesame oil; stir to combine. Cover to keep warm.

    Prepare the ingredients
    2 Prepare the ingredients

    Meanwhile, wash and dry the fresh produce. Cut off and discard the root ends of the bok choy; roughly chop. Thinly slice the scallions, separating the white bottoms and hollow green tops.

    Cook the boy choy
    3 Cook the boy choy

    In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the chopped bok choy and sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until slightly softened. Transfer to a bowl; cover with foil to keep warm. Wipe out the pan.

    Cook the salmon
    4 Cook the salmon

    Pat the salmon dry with paper towels; season with salt and pepper on both sides. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned salmon, skin side down. Cook 5 to 7 minutes, or until the skin is browned and crispy. Flip and cook 1 to 2 minutes, or until lightly browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a plate.

    *The USDA recommends a minimum safe cooking temperature of 145°F for fish.

    Finish & serve your dish
    5 Finish & serve your dish

    In the pan of reserved fond, heat the butter on low until melted. Add as much of the chili crisp as you'd like, depending on how spicy you'd like the dish to be. Cook, stirring frequently, 30 seconds to 1 minute, or until fragrant and combined. Turn off the heat. Transfer the chili butter to a bowl; stir in the orange marmalade until combined. Transfer the cooked bok choy to the pot of cooked rice; stir to combine. Taste, then season with salt and pepper if desired. Serve the bok choy rice topped with the cooked salmon. Top the salmon with the orange-chili sauce. Garnish with the sliced green tops of the scallions and peanuts. Enjoy!

    Tips from Home Chefs

    Cook the rice
    1 Cook the rice

    Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a small pot, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Add the sesame oil; stir to combine. Cover to keep warm.

    2 Prepare the ingredients

    Meanwhile, wash and dry the fresh produce. Cut off and discard the root ends of the bok choy; roughly chop. Thinly slice the scallions, separating the white bottoms and hollow green tops.

    Prepare the ingredients
    Cook the boy choy
    3 Cook the boy choy

    In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the chopped bok choy and sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until slightly softened. Transfer to a bowl; cover with foil to keep warm. Wipe out the pan.

    4 Cook the salmon

    Pat the salmon dry with paper towels; season with salt and pepper on both sides. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned salmon, skin side down. Cook 5 to 7 minutes, or until the skin is browned and crispy. Flip and cook 1 to 2 minutes, or until lightly browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a plate.

    *The USDA recommends a minimum safe cooking temperature of 145°F for fish.

    Cook the salmon
    Finish & serve your dish
    5 Finish & serve your dish

    In the pan of reserved fond, heat the butter on low until melted. Add as much of the chili crisp as you'd like, depending on how spicy you'd like the dish to be. Cook, stirring frequently, 30 seconds to 1 minute, or until fragrant and combined. Turn off the heat. Transfer the chili butter to a bowl; stir in the orange marmalade until combined. Transfer the cooked bok choy to the pot of cooked rice; stir to combine. Taste, then season with salt and pepper if desired. Serve the bok choy rice topped with the cooked salmon. Top the salmon with the orange-chili sauce. Garnish with the sliced green tops of the scallions and peanuts. Enjoy!

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