Salmon and Baby Bok Choy with Orange-Ginger Relish
Ingredients
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3 heads baby bok choy
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¼ teaspoon salt
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1 teaspoon water
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2 salmon fillets
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1 tablespoon canola oil
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½ teaspoon salt
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¼ teaspoon black pepper
Tools
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measuring spoons
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chopping board
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small bowl
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June Pan
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paring knife
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spoon
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foil
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June Food Thermometer
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June Oven
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Preferences
Start the foil packet
Lay out a large square of aluminum foil, about 12”x12". Place the baby bok choy quarters in the center of the foil and sprinkle with salt.
foil
measuring spoons
¼ teaspoon salt
baby bok choy quarters
Fold the packet
Fold the foil over the bok choy until the edges meet. Start sealing the edges by making a tight ½” fold, but leave the packet slightly open.
Add water and seal the packet
Pour the water in the packet and seal completely. Place the packet on one half of the June Pan.
June Pan
1 teaspoon water
Season the salmon
Place the salmon fillets skin-side down on the other side of the June Pan. Drizzle the oil on the salmon and sprinkle it with salt and pepper.
2 salmon fillets
½ teaspoon salt
1 tablespoon canola oil
¼ teaspoon black pepper
Insert the June Food Thermometer
Horizontally insert the June Food Thermometer into the center of thickest part of one fillet. Set cooking preferences using the button below. Recommended settings are prepopulated.
June Food Thermometer
Roast the salmon and steam the bok choy
Place the June Pan on the middle shelf of the June Oven. Plug the June Food Thermometer into the jack. Cook until the salmon is cooked through and the bok choy is tender-crisp. June will notify you when the food is ready. If desired, follow directions on your June Oven to continue cooking.
June Oven
Cut off the orange rinds
While the food cooks, trim the ends off the orange with a paring knife. Place the orange cut-side down on the chopping board and carefully slice away the rind and white pith, following the curve of the orange with your knife.
1 orange
chopping board
paring knife
Remove the segments
Hold the peeled orange in your non-dominant hand over a small bowl to catch the juice. Carefully cut wedges of orange segments from the white membranes into the bowl. Squeeze any remaining juice from the orange membranes into the bowl with the segments.
small bowl
Finish the relish
Add the green onion, honey, ginger, oil, salt and red pepper flakes to the bowl and stir gently to combine.
2 tablespoons chopped green onion
1 teaspoon honey
1 teaspoon grated ginger
2 teaspoons toasted sesame oil
¼ teaspoon red pepper flakes
spoon
Plate the salmon
Remove the salmon and bok choy from the June Oven and transfer the fillets to plates or a serving platter. Carefully open the foil packet, using caution to avoid steam burns.
Garnish and serve
Spoon the relish over the salmon and bok choy. Sprinkle with sesame seeds, if using, and serve immediately.
1 teaspoon toasted sesame seeds