epicurious5.0
Sheet-Pan Salmon With Rice Cakes and Kimchi
A comforting dinner of chewy rice cakes, punchy kimchi, bok choy, and perfectly flaky salmon made entirely on just one sheet pan.
👥 4 Servings⏱️ Prep & Cook: 55 min👤 Jesse Szewczyk📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●oven
- ●bowl
📝 Preparation Steps
1
Place a rack in bottom third of oven; preheat to 400°. Toss 8 garlic cloves, finely grated, 1½ lb. cylindrical Korean rice cakes (about 2½" long), thawed if frozen, one 16–24-oz. jar Napa cabbage kimchi, ½ tsp. crushed red pepper flakes, 3 Tbsp. oyster sauce, 2 Tbsp. toasted sesame oil, 1 Tbsp. vegetable oil, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt on a rimmed baking sheet until combined and evenly coated. Bake, tossing halfway through, until rice cakes are tender, 25–⏱️ 30 minutes.
½ lb. cylindrical Korean rice cakes (about 2½" long), thawed if frozen116–24-oz. jar Napa cabbage kimchi1. oyster sauce, divided4 Tbsp. toasted sesame oil, divided3 Tbsp. vegetable oil, divided, plus more for drizzling2 Tbsp
2
Meanwhile, toss 12 oz. baby bok choy, cored, cut into quarters through root ends, eighths if large, 1 Tbsp. vegetable oil, ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, remaining 1 Tbsp. oyster sauce, and remaining 1 Tbsp. toasted sesame oil in a medium bowl to combine.
. baby bok choy, cored, cut into quarters through root ends, eighths if large12 oz. vegetable oil, divided, plus more for drizzling2 Tbsp. oyster sauce, divided4 Tbsp. toasted sesame oil, divided3 Tbsp
3
Pour ½ cup water onto baking sheet with rice cake mixture and toss mixture to create a saucy consistency. Scatter bok choy mixture evenly over, then arrange one 1½–2-lb. piece skinless center-cut salmon fillet in the center. Drizzle with vegetable oil and season generously with salt. Bake until salmon is opaque in the center and flakes easily with a fork and bok choy is tender, 16–⏱️ 20 minutes.
1½–2-lb. piece skinless center-cut salmon fillet1
4
Meanwhile, cut 3 large scallions crosswise into 3"–4" pieces. Cut each piece in half lengthwise, then cut each piece in half again, or thirds if thicker, to create matchsticks. (If any scallions are particularly large, you can cut in half again. The aim is to make all of the pieces similar in size.) Place scallions in a large bowl of ice water and let sit ⏱️ 10 minutes. Drain and pat dry. (Alternatively, you can simply thinly slice the scallions and skip the soaking.)
large scallions3
5
Remove baking sheet from oven; scatter scallions over salmon and rice cakes.
large scallions3
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