Tonkatsu Salmon

Ingredients

• 10 oz Green Beans
• 1 Red Bell Pepper
• 2 Green Onions
• 2 Heads of Baby Bok Choy
• 2 Salmon Fillets
• 1 Tbsp. Miso Paste–Gluten-Free
• 1 tsp. Chopped Ginger
• 1 tsp. Honey
• 2 Tbsp. Tonkatsu BBQ Sauce–
• Gluten-Free
• 1 tsp. Sesame Seeds
• Olive Oil
• Salt Pepper
• Trim ends off green beans. Stem, seed, and thinly
• green parts into thin ribbons. Trim ends from bok
• choy. Halve bok choy lengthwise. Rinse salmon and
• pat dry.

Instructions

1. 1

   Cook Within: To ensure a beautiful sear, make sure pan is very hot when searing salmon and bok choy. “Tonkatsu” not only refers to a sauce, but also a traditional Japanese preparation of panko breadcrumb-crusted pork chops fried and served with this sauce.

2. 2

   Prepare the Ingredients: Trim ends off green beans. Stem, seed, and thinly slice red bell pepper into sticks (julienne). Trim and cut white parts of green onions into 1” lengths. Cut green parts into thin ribbons. Trim ends from bok choy. Halve bok choy lengthwise. Rinse salmon and

3. 3

   Roast Salmon and Vegetables: Roast salmon and vegetables 9-11 minutes, or until salmon reaches a minimum internal temperature of 145 degrees. Salmon should be firm and opaque and vegetables should be just tender.

4. 4

   Start Roasting the Vegetables: Toss green beans, red pepper, white parts of green onions, miso, ginger, 1 Tbsp. olive oil, ½ tsp. salt, and to make sure vegetables are evenly coated. Roast 6-8 minutes while you sear salmon.

5. 5

   Cook the Bok Choy: While salmon and vegetables roast, return pan used to sear salmon to high heat. Add 2 tsp. olive oil and bok choy, cut-side down, to hot pan and cook 2-4 minutes, or until cut-side is charred. Flip and cook 1-2 more minutes, or until bok choy is crisp tender.

6. 6

   Sear the Salmon: salmon with a pinch of salt and pepper. Add salmon and 2 tsp. olive oil to very hot pan. Be careful: lay salmon away from you in pan. Cook 2-3 minutes on one side, or until deeply seared. Once vegetables have roasted 6-8 minutes, transfer salmon to other tonkatsu sauce. Wipe pan clean.

7. 7

   Plate the Dish: Arrange miso-ginger vegetables and charred bok choy on plate. Top with salmon and garnish with green parts of green onions and sesame seeds. recipe–it has bigger grains and is easier to pinch than table salt, allowing more control over flavor. If using regular table salt, reduce measured amounts used twice. White parts get roasted with vegetables and green parts are for garnish. • Be careful when laying salmon into hot pan. If any oil splatters on your skin, run it under cold water immediately. the recipe before you start–we promise it will be time

8. 8

   slice red bell pepper into sticks (julienne). Trim and

9. 9

   cut white parts of green onions into 1” lengths. Cut