Meal Kit
Ginger-Ponzu Salmon
with mushroom jasmine rice
Prep & Cook Time: 30-40 min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Fish (Salmon), Wheat, Soy
Chef
Nigel Palmer
Unique flavors augment delicate salmon in a dish sure to become a quick-and-easy favorite. Ginger, a pungent flavor with notes of woodiness, is mixed with ponzu sauce, a tart Japanese favorite. Together, they are a powerhouse with the fish, and feel free to mix the tangy-goodness with the mushroom jasmine rice. Put it on everything: your steaks, your cereal, your morning coffee… we won't judge!
In Your Box (serves 2)
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12 oz. Salmon Fillets
- 8 oz. Cremini Mushrooms
- ¾ cup Jasmine Rice
- 2 oz. Peas
- 2 Green Onions
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1 fl. oz. Ponzu with Lime
- 2 tsp. Minced Ginger
- 2 Garlic Cloves
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving)
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Calories770
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Carbohydrates74g
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Net Carbs70g
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Fat31g
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Protein45g
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Sodium1500mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Small Pot
- 1 Medium Non-Stick Pan
- 1 Mixing Bowl
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
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1 Start the Rice
Bring a small pot with rice and 11/2 cup water to a boil. Reduce to a simmer, cover, and cook until tender, 18-20 minutes.
Remove from burner and fluff rice. Cover again and set aside.While rice cooks, prepare ingredients. -
2 Prepare the Ingredients
Cut mushrooms into 1/4" slices.
Trim and mince white portions of green onions. Thinly slice remaining green portions on an angle, keeping green and white portions separate.Mince garlic.Pat salmon dry, and season flesh side with 1/4 tsp. salt and a pinch of pepper. -
3 Make the Sauce
Combine ponzu, ginger, remaining white portions of green onions, and 1/2 tsp. olive oil in a mixing bowl until ginger is completely combined. Set aside.
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4 Finish the Rice
Place a medium non-stick pan over medium-high heat. Add 2 tsp. olive oil and mushrooms to hot pan. Stir occasionally until lightly browned, 4-5 minutes.
Add rice, peas, half the white portions of green onions (reserve remaining for sauce), garlic, 1/2 tsp. salt, and 1/4 tsp. pepper. Stir occasionally until warmed through, 2-3 minutes.Remove rice to a plate.Wipe pan clean and reserve. -
5 Cook the Salmon
Return pan used to cook rice and mushrooms to medium-high heat. Add 1 tsp. olive oil and salmon, skin side up, to hot pan and sear until golden brown, 4-6 minutes.
Flip salmon, and cook until salmon reaches a minimum internal temperature of 145 degrees, 4-6 minutes.Remove from burner.Plate dish as pictured on front of card, garnishing salmon with sauce and vegetables with green portions of green onions. Bon appétit!
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