Sheet Pan Salmon With Rice Cakes and Kimchi
Ingredients
- 8 garlic cloves, finely grated
- 1½ lb. cylindrical Korean rice cakes (about 2½" long), thawed if frozen
- 1 16–24-oz. jar Napa cabbage kimchi
- ½ tsp. crushed red pepper flakes
- 4 Tbsp. oyster sauce, divided
- 3 Tbsp. toasted sesame oil, divided
- 2 Tbsp. vegetable oil, divided, plus more for drizzling
- 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, divided, plus more
- 12 oz. baby bok choy, cored, cut into quarters through root ends, eighths if large
- 1 1½–2-lb. piece skinless center-cut salmon fillet
- 3 large scallions
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