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Reheating time: 10-15 minutes

Wow! Back to back weeks of salmon on the menu. After making an effort to eat sustainably farmed fish once a week in my personal life, I have seen the light- and yes, there is a light. It’s fish. A fish light, if you will. Especially when THIS is the fish you’re eating. Everybody loves salmon- it’s a very dense and substantial fish, packs way more flavor than your average filet, and also has this really pretty pink color that makes it 100% more appetizing than its other gilled buddies out there. But the real merit in salmon, especially sustainably farmed salmon, lies in the nutrient dense powerhouses within the flaky and buttery layers. Fatty acids, B-vitamins, protein, antioxidants, and minerals found only in sea life- all wrapped up in a tasty little parcel. Tonight, prepared in what is now a WECO classic method- the olive oil poach. Your salmon is dressed up to party with an orange ginger glaze, and tons of spring veggies to fill the plate. My favorite is the rice pilaf- instead of using orzo, we just used… more rice 🙂 gluten free and waaaaay better! See for yourself! Get in there!

For the salmon:

Broil or bake! With your oven at 400F, line up your pieces of salmon, skin side up, on a sheet tray lined with aluminum foil. Bake the pieces- I’d start with 4-7 minutes, but if you know you like very cooked fish, go for 10-15 minutes. Once they’ve spent some time in the hot oven, glaze the skin side gently with the citrus ginger glaze, and broil for a minute or two to get some caramelization action on there. Once it’s nice and hot, it’s ready!  If you want your salmon less cooked, skipping the bake is the way to go. We’re going to just lightly broil, to crisp up the skin, caramelize the glaze, and just warm the fish through. On a sheet tray lined with aluminum foil, arrange the salmon pieces skin side up. Pop them under the broiler on low for about 2-3 minutes, until the skin begins to blister and sizzle. Flip them over, and generally coat them with the citrus ginger glaze. Broil for another 3-4 minutes, or until warmed through. Give them another flip, distribute the glaze onto the skin side, and give a final kiss under the broiler to caramelize the glaze on the skin, about 2 minutes more. That’s it! Easy. Grilling is also encouraged! Or, microwave (not recommended). Don’t forget to eat the skin! The best part. 

For the rice pilaf:

Simply baking this component with the salmon will do just fine. Doesn’t need to be super hot- lots of the delicate flavors from the fenugreek and preserved lemon will be muted if you fry this rice- so just gently heat it till it’s at a good temperature for you. Microwave is fine for this!

For the swiss chard:

Best way is to sautee quickly in a nonstick pan with some hot oil or butter, to bloom the flavors and blister the greens. Or, just microwave!

For the radishes and greens:

Don’t even do anything! Enjoy this spring bounty as we intended you to- cold, crunchy, and covered in ramp leaf and arugula pesto 🙂

That’s it!

Thanks so much for ordering, hope you enjoy your dinner! <3 WECO #dinnersolved

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