Sheet-Pan Salmon With Rice Cakes and Kimchi

Method

1. 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.

2. 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.

3. 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.

4. 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.)

5. 5

   Remove baking sheet from oven; scatter scallions over salmon and rice cakes.

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