Prep Time: 5  mins | Cook Time: 15 mins | Total Time: 20 mins

Ingredients

• 4 fresh skinless salmon fillets, preferably centre cut (or frozen, fully thawed)
• 4 baby bok choy - or - spinach

For garnish:

• Sliced green onion, white and green parts, cut diagonally
• Fresh cilantro leaves
• Fresh lime wedges, for drizzling 

OVEN METHOD:

Preheat oven to 350F.

Pour 100 ml Nuoc Cham sauce into an oven-proof baking dish large enough to hold the salmon fillets flat.

• Place salmon fillets in the dish, skin side up.

Bake for 20–25 minutes, until salmon is cooked through.

• Remove dish from oven, then remove salmon to a serving platter; flip the salmon back over.

Place dish with sauce back into the oven under the broiler (about 6 inches from heat) to reduce and thicken the sauce slightly, about another 1-2 minutes or so.  

• Spoon reduced sauce over salmon. 

Garnish with green onion and cilantro leaves and serve with lime wedges for drizzling.

There were some changes that went on while I was actually making it. Like changing from rice to -- I have some fresh linguine in the fridge that is already open. 

I mulled this over with Chat-GPT. I'll start there.

- - - - 

Absolutely! That works beautifully 🙌 — you can treat the Nuoc Cham sauce from the salmon dish like a flavorful glaze that doubles as a pasta sauce. Here’s how to adapt it: