Ginger-Ponzu Salmon

with mushroom jasmine rice

Prep & Cook Time: 30-40 min.

Cook Within: 3 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Fish, Wheat, Soy

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
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

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.

  • Nutrition (per serving)

  • Calories
    693
  • Carbohydrates
    74g
  • Fat
    27g
  • Protein
    44g
  • Sodium
    1551mg

Recipe Steps

You Will Need

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

Before You Cook

  • 1

    Start 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 again and set aside. While rice cooks, prepare ingredients.

  • 2

    Prepare the Ingredients

    Cut mushrooms into ¼" 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 ¼ tsp. salt and a pinch of pepper.

  • 3

    Make the Sauce

    Combine ponzu, ginger, remaining white portions of green onions, and ½ tsp. olive oil in a mixing bowl until ginger is completely combined. Set aside.

  • 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, ½ tsp. salt, and ¼ 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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