Ginger-Ponzu Salmon

with mushroom jasmine rice

$9.95 per serving

Prep & Cook Time: 30-40 min.

Cook Within: 3 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Fish, Wheat, Soy

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 - Start the Rice

    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.

  • 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, keeping green and white portions separate. Mince garlic. Pat salmon dry, and season flesh side with ¼ tsp. salt and a pinch of pepper.

  • Step 3 - Make the Sauce

    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.

  • Step 4 - Finish the Rice

    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.

  • Step 5 - Cook the Salmon

    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!