Crispy Rice Salmon

With Spinach Salad and Quick-Pickled Vegetables

$9.95 per serving

Prep & Cook Time: 25-35 min.

Cook Within: 3 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Fish

Calories Conscious
Carb Conscious
A note about serious food allergies

Put together a top-shelf meal in a short amount of time with this crispy salmon dish. A light swath of honey and Sriracha give the salmon a sweet and spicy kick, while crispy rice cereal bring the crunch. It's a healthy, gluten-free meal full of satisfying flavors and textures that snap, crackle, and pop.

In Your Box (serves 2)

  • 1 Garlic Clove
  • 4 oz. Grape Tomatoes
  • 1 Watermelon Radish
  • 3 oz. Carrot
  • 1½ oz. Honey
  • 0.17 fl. oz. Sriracha
  • Info
    2 Salmon Fillets
  • 1 fl. oz. Seasoned Rice Vinegar
  • ½ cup Crispy Rice Cereal
  • 1 tsp. Multicolor Sesame Seeds
  • 5 oz. Baby Spinach
  • Nutrition (per serving)

  • Calories
    855
  • Carbohydrates
    26g
  • Fat
    15g
  • Protein
    46g
  • Sodium
    612mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 2 Mixing Bowls
  • 1 Small Pot
  • 1 Medium Pan

Before You Cook

  • Step 1 - Prepare the Ingredients
    1

    Prepare the Ingredients

    Mince garlic. Halve grape tomatoes. Peel watermelon radish, halve, and slice into very thin half-moons. Trim ends off carrot, peel, and using peeler, shave into long, thin ribbons. In a small bowl, combine 1 tsp. honey with Sriracha. Rinse salmon fillets, pat dry, and season with a pinch of salt and pepper.

  • Step 2 - Pickle the Vegetables
    2

    Pickle the Vegetables

    In a small pot over medium-high heat, combine half the rice vinegar, half the remaining honey, 2 Tbsp. water, and a pinch of salt and pepper. Bring to a boil and stir until salt dissolves. Remove from heat, add carrots and radish, cover, and set aside. Vegetables will not be submerged in pickling liquid, so give them a toss every few minutes to ensure even exposure.

  • Step 3 - Sear the Salmon
    3

    Sear the Salmon

    Heat 1 tsp. olive oil in a medium pan over medium-high heat. Add salmon and sear on one side for 4 minutes, or until well-browned. Carefully transfer to prepared baking sheet, seared side up. While salmon is searing, crush crispy rice into the texture of breadcrumbs using your hands or bottom of a pan.

  • Step 4 - Coat and Crust Salmon
    4

    Coat and Crust Salmon

    Spread honey-Sriracha mixture over the top of each salmon fillet and cover with crushed rice cereal. Top fillets with half the sesame seeds. Place baking sheet in oven and bake for 6-8 minutes, or until salmon reaches a minimum internal temperature of 145 degrees.

  • Step 5 - Make Dressing and Toss Salad
    5

    Make Dressing and Toss Salad

    In a large mixing bowl, whisk together remaining rice vinegar, remaining honey, garlic, and 2 Tbsp. olive oil. Season with a pinch of salt. Add spinach and remaining sesame seeds to bowl. Toss to combine.

  • Step 6 - Plate the Dish
    6

    Plate the Dish

    Place a serving of spinach salad on a plate and garnish with grape tomatoes. Top with salmon and garnish with pickled vegetables.