Contents of your meal kit:
salmon
sunchokes
ginger
lime slices
scallion (white & green separate)
miso-honey dressing
shaved brussels sprouts
winter salad mix
green tea salt
Equipment needed: foil-lined baking sheet, medium or large nonstick skillet with lid, salad bowl
Finishing steps:
- Preheat oven to 425. While oven is heating, slice sunchokes into 1/4-inch medallions. On a foil-lined baking sheet, toss sunchokes with olive oil, salt & pepper. Once oven has heated, roast for 10 minutes, then toss, and roast another 5 minutes. Continue with next steps while sunchokes are roasting.
- Add ½-inch of water to the bottom of your skillet. Add ginger, lime slices and white part of scallion. Cover and bring to a simmer over med-high heat.
- Meanwhile, slice green part of scallion, set aside. Pour miso-honey dressing into the bottom of your salad bowl. Add brussels sprouts, season with salt & pepper, toss gently and set aside.
- After you toss sunchokes, add salmon to the simmering water, cover and turn heat to low. Cook 5-7 minutes. Check for doneness and use a spatula to carefully lift salmon from skillet.
- When salmon is done, if sunchokes have not browned, turn on broiler and watch carefully until sunchokes are golden and crispy around edges.
- Before serving, add mixed greens into the bowl with shaved brussels sprouts and toss gently. Add additional olive oil and salt & pepper as needed.
- Top salmon with a sprinkle of green tea salt and sliced scallion, serve alongside salad and sunchokes.