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Slammin’ Salmon

Reheating time: 10-15 minutes

Today is the day! The day I thought would never come. For over a year we’ve been dishing out delicious dinners, and it’s hard to believe that it’s taken me so long to warm to the idea of fish. Why? Well, couple reasons. It’s not that fish is hard to cook- it’s really easy if you know what you’re doing. The problem lies in the reheating. Once a piece of fish is cooked, it should be consumed IMMEDIATELY! It has a lifespan of like, 15 minutes before it just becomes bleh. I should have said- cooked as in seared, broiled, grilled, or roasted. Because there’s one trick- the oil poach. This locks in all that moisture, cooks the fish low and slow, and makes reheating a breeze. Tonight’s fish hails from the small chain of islands in between Scotland and Iceland. These guys know fish. Sustainably farming salmon since the 70’s, Faroe Island salmon has since made a name for itself in supermarkets and fine dining restaurants worldwide. It’s legit. Tonight, olive oil poached and paired up with some of our favorite sides, it will truly be a WECO dinner to remember 🙂 

Get in there!

For the salmon:

Broil or bake! If you want hammered fish, line the pieces of salmon up on a sheet tray lined with foil. With your oven at 400F, bake the pieces for about 10-15 minutes. Then, glaze with the sweet chili teriyaki glaze, and broil for a few minutes till caramelized and delicious. If you’re not into hammered fish, don’t worry. 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 sweet chili 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. Or, microwave (not recommended). NOTE: EAT THE SKIN! DON’T BE A BABY! The skin has alllllll the best nutrients. It’s also delicious, and if I hear about anyone not eating the skin, I’m going to be upset. 

For the bok choy and sweet potatoes:

Best way to heat these up is to broil or bake them with the salmon, even on the same tray! Crazy. Just broil or bake until they are nice and hot. Simple! Microwave is also fine, or you can be like me and just go for it cold. These components are delicious no matter what you do to them 🙂

For the soba noodles:

Pan fry, my friends! I know, I know, you don’t want to get another pan dirty and WECO is too much work blah blah blah. It’s worth it. Or you can microwave everything I really don’t care what you do. But for real, pan fry. Get a large nonstick pan ripping hot over high heat. Plop the noodles in there! They have been coated with sesame oil, scallions, and toasted seeds, so they’re ready to fry. Break them up so they cover the pan, and let them sizzle. Give them a couple tosses to get color on all those noodles, and once they’re hot, they’re ready. Plate up like so: bed of noodles, piles of veggies, fish on top. Done! Enjoy 🙂 <3 WECO

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