DESKIPES: Ginger Sauce Salmon with Rice

They said we were crazy to try to cook salmon without a proper kitchen. They said it couldn’t be done. (I am “they” and “we” is my boss. My boss was extremely confident that this would work.) But “we” proved “them” wrong. But “they” are still very handsome and deserve a raise.

This week on Deskipes, we’re using sandwich bags, tupperware, and hot water from a water cooler to do a sort-of-sous-vide on a salmon filet, and we season it with some Asian-inspired flair.

Ingredients

1 salmon filet, about 3 oz.
1 bag instant rice
4 tbsp orange ginger dressing
2 tbsp sriracha sauce
Salt & pepper to taste

To prepare the fish:
Place salmon in a plastic sandwich bag. Add orange ginger dressing, sriracha, salt, and pepper. Seal the bag with as little air in it as possible. Massage so that the fish is evenly covered with dressing mixture.

Place the entire bag in a small food storage container about half-filled with nearly-boiling water and let sit for 15 minutes. We recommend switching the water out about halfway through cooking to ensure that the water stay hot enough to cook the fish thoroughly.

To prepare the rice:
Place rice in a small food storage container about half-filled with nearly boiling water and let sit for 15 minutes.

To plate:
Create a small mound of rice and place the fish on top of it. Drizzle with sriracha for added heat and color.

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