Packed with flavor, perfect for weeknights
Introducing an exclusive new recipe in partnership with Grub Street and Chef Alissa Wagner of Dimes restaurant: Miso Sesame Salmon with Winter Veggies.
Feels like comfort food, tastes even better
Chef Alissa Wagner started small when she opened Dimes in 2014, with six two-tops in a cramped space on the Lower East Side. Her beloved clean eating restaurant has since grown into a bigger space, but still serves the same indulgent yet nutritious cuisine that made it so popular. Now, partnering with City Grocery and Grub Street, Wagner presents a simple and balanced recipe that would fit right in on the Dimes menu — and that you can make right at home!
· 1 quart Organic Imagine miso broth
· 2 tsp Mother-in-Law’s gochujang fermented chili paste concentrate
· 2 tsp grated ginger
· 2 cloves grated garlic
· 1 tsp kosher salt, plus more to taste
· 1 pound pee-wee potatoes, cut into bite-sized pieces
· ½ cup sesame seeds
· 24 oz salmon, skin removed, cut into 4 equal pieces
· 3 tbsp olive oil, divided
· 1 garlic clove, thinly sliced
· 2 lb baby bok choy, bottom of bulb removed, and head pulled into individual leaves
· 1 cup organic cilantro leaves
· ¼ cup fresh dill
Part 1: Miso Broth
1. Preheat oven to 400°.
2. Pour the miso broth into a stock pot, and bring to a boil.
3. Whisk in the gochujang until fully incorporated.
4. Reduce heat to a simmer, and add the ginger, garlic, and 1 teaspoon of salt.
5. Gently add in the potatoes with a slotted spoon. Cook them until they’re tender when poked with the tip of a paring knife — about 10 minutes.
Part 2: Sesame-Crusted Salmon
6. While the potatoes are cooking, pour the sesame seeds onto a plate. Season the salmon all over with kosher salt to taste, and dip the salmon into sesame seeds on all sides until coated, as if with breadcrumbs.
7. Heat 2 tablespoons of olive oil in an oven-proof, non-stick skillet until very hot, but not smoking.
8. Add the salmon, and cook until the sesame seeds are golden brown on one side.
9. Flip each piece of fish, then transfer the pan to the oven.
10. Cook for another 8 to 12 minutes, depending on the thickness of the fish. The salmon should be a little pink in the center: To check, gently break open the underside.
Part 3: Garlic Bok Choy
11. Heat the remaining tablespoon of olive oil in a skillet.
12. Add the sliced garlic, and sauté for 1 minute, or until the garlic is just barely brown around the edges.
13. Add the baby bok choy, and season to taste with salt. Sauté quickly until just wilted.
14. Divide the broth and potatoes, along with the wilted bok choy, between 4 bowls.
15. Top with the seared salmon, and garnish with a generous amount of cilantro and dill.