Salmon and Bok Choy with Pistachio Herb Salsa

recipe

Salmon and Bok Choy with Pistachio Herb Salsa

by Brava Chef Annie x Lettuce Grow

Brava Chef Annie photo

Brava Chef Annie
About this Recipe

We’re partnering with Lettuce Grow to help you eat green. Here, we’re roasting up salmon and bok choy and bringing it all together with a pistachio and herb salsa for a punch of fresh flavor. All of the produce used here can be harvested from Lettuce Grow’s vertical garden, the Farmstand, which allows you to grow your own produce in three to seven weeks - reducing water and transportation emissions exponentially. These ingredients can also be found at your local grocery store or farmer’s market.

Ingredients

  • 1 teaspoon butter, room temperature
  • 2.0 count skin-on salmon filets (about 6 oz each and 1–1½ inches thick)
  • 2.0 count bok choy, halved lengthwise
  • For the Pistachio Herb Salsa
  • 0.75 cups soft tender herbs
  • 0.25 cups toasted pistachios, roughly chopped
  • 1.0 count lemon
  • ¼ cup extra virgin olive oil
  • cooking oil
  • kosher salt and black pepper
  • flaky sea salt (optional)

Equipment

Brava glass tray

Mixing bowl

paper towels

spoon

serving platter

Nutrition Information

Allergens: None

Tags

  • Chef's Picks
  • Dinner
  • Whole30®
  • American
  • Californian
  • Fall
  • Glass Tray
  • Gluten Free
  • Keto
  • Mediterranean
  • Paleo
  • Recipes
  • Weekend
  • Weeknight
  • Year Round

Instructions

  1. 1

    Prep bok choy

    • Select “Salmon and Bok Choy with Pistachio Herb Salsa” on your Brava touchscreen and follow instructions to halve bok choy lengthwise, toss with teaspoon of cooking oil and pinch of kosher salt, and arrange in zones 2 and 3 of Brava Glass Tray.
  2. 2

    Prep salmon & begin cooking

    • Pat salmon dry with paper towels. Season fish on both sides with a pinch of salt.
    • Spread butter on Zone 1 of Brava glass tray.
    • Follow touchscreen instructions to place salmon, skin side down, on top of butter. Make sure thickest salmon filet is on left side of zone 1.
    • After plugging in TempSensor, insert it horizontally through center of salmon filet.
    • Press green button to begin cooking.
  3. 3

    Make pistachio herb salsa

    • While the salmon and bok choy cook in Brava, prepare the pistachio herb salsa.
    • In mixing bowl, toss herbs and pistachios to combine. Add juice of half of the lemon to the bowl, saving the other half for serving. Season generously with kosher salt. Drizzle in olive oil and fold in to incorporate.
  4. 4

    Finish & serve

    • When salmon and bok choy are done cooking, transfer to platter and spoon pistachio herb salsa over salmon, as well as bok choy, if desired. Serve with remaining lemon. Finish with freshly cracked black pepper and flaky sea salt, if desired.