Ginger-Ponzu Salmon

with mushroom jasmine rice

$9.95 per serving

Prep & Cook Time: 25-35 min.

Cook Within: 3 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Fish, Wheat, Soy

Calories Conscious
A note about serious food allergies

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)

  • 2 Green Onions
  • ¾ cup Jasmine Rice
  • 8 oz. Cremini Mushrooms
  • 2 Garlic Cloves
  • Info
    12 oz. Salmon Fillets
  • 2 oz. Peas
  • Info
    1 fl. oz. Ponzu Sauce
  • 2 tsp. Chopped Ginger
  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Small Pot
  • 1 Medium Non-Stick Pan
  • 1 Mixing Bowl

Before You Cook

  • Step 1 - Cook the Rice

    Cook the Rice

    Bring a small pot with rice and 1½ cup water to a boil. Reduce to a simmer, cover, and cook until tender, 18-20 minutes. Remove from burner and fluff rice. Cover and set aside. While rice cooks, prepare ingredients.

  • Step 2 - Prepare the Ingredients

    Prepare the Ingredients

    Cut mushrooms into ¼" slices. Trim and mince white portions of green onions. Thinly slice remaining green portions on an angle. Mince garlic. Pat salmon dry, and season flesh side with ¼ tsp. salt and a pinch of pepper.

  • Step 3 - Cook Vegetables and Finish Rice

    Cook Vegetables and Finish 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, ½ tsp. salt, and ¼ tsp. pepper to pan. Stir occasionally until warmed through, 2-3 minutes. Remove to a plate. Wipe pan clean and reserve.

  • Step 4 - Make the Sauce

    Make the Sauce

    Combine ponzu, ginger, remaining white portions of green onions, and ½ tsp. olive oil in a mixing bowl.

  • Step 5 - Cook the Salmon

    Cook the Salmon

    Return pan used to cook vegetables to medium-high heat. Add 1 tsp. olive oil and salmon, skin side up, to hot pan. Cook undisturbed until browned, 3-4 minutes. Flip, reduce heat to medium, and cook until firm and salmon reaches a minimum internal temperature of 145 degrees, 3-4 minutes. Remove from burner. Remove fish skin with a fork, if desired. Plate dish as pictured on front of card, garnishing salmon with sauce and vegetables with green portions of green onions. Bon appétit!