Huli-Huli Salmon Bowl
with charred pineapple and jasmine rice
Prep & Cook Time: 25-35 min.
Cook Within: 3 days
Difficulty Level: Easy
Spice Level: Mild
Contains: Eggs, Fish, Wheat, Soy
Chef
David Padilla
The flavors of huli-huli cannot be limited to chicken alone. More proteins deserve the sweet, slightly spicy augmentation, which works perfectly with this flaky salmon. The charred pineapple and lime-y slaw add to the uncontainable huli-huli-ness, a concept we just came up with. Tip: Want to get the most juice out of your lime? Before cutting, microwave for 15-20 seconds to "soften" the fruit. Then, gently roll the softened fruit on your work surface while pressing on it with your palm. Finally, give yourself some serious mechanical advantage by placing a cut half in between the arms of a pair of tongs to make squeezing much easier.
In Your Box (serves 2)
- 3 Pineapple Rings
- 2 Green Onions
- ¼ tsp. Red Pepper Flakes
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12 oz. Salmon Fillets
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2 oz. Teriyaki Glaze
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0.84 oz. Mayonnaise
- 1 Lime
- 4 oz. Slaw Mix
- ¾ cup Jasmine Rice
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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Calories852
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Carbohydrates91g
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Fat37g
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Protein40g
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Sodium1321mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Non-Stick Pan
- 1 Small Pot
- 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
Customize It Instructions
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If using wild-caught salmon fillets, pat dry and season flesh side with 1/4 tsp. salt and a pinch of pepper. Follow same instructions as salmon in Step 4, placing in hot pan skin side up and cooking until salmon reaches minimum internal temperature, 3-5 minutes per side.
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If using mahi-mahi, follow same instructions as salmon in Steps 2 and 4, cooking until mahi-mahi reaches a minimum internal temperature of 145 degrees, 3-5 minutes per side.
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If using chicken breasts, pat dry and season both sides with 1/4 tsp. salt and a pinch of pepper. Follow same instructions as salmon in Step 4, cooking until chicken reaches minimum internal temperature, 5-7 minutes per side.
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1 Cook the Rice
Bring a small pot with rice and 1½ cups water to a boil. Reduce to a simmer, cover, and cook until rice is tender, 18-20 minutes. Remove from burner and set aside. While rice cooks, prepare ingredients.
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2 Prepare the Ingredients
Trim and thinly slice green onions. Halve lime and juice. In a mixing bowl, thoroughly combine slaw mix, mayonnaise, 1 tsp. lime juice, 1 tsp. olive oil, green onions (reserve a pinch for garnish), and a pinch of salt and pepper. Refrigerate until plating. Pat salmon dry, and season flesh side with a pinch of salt and pepper.
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3 Sear the Pineapple
Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil. Pat pineapple rings dry, and add to hot pan. Cook until charred, 2-3 minutes per side. Remove pineapple rings to a plate and halve. Reserve pan; no need to wipe clean.
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4 Cook the Salmon
Return pan used to sear pineapple to medium heat and add 2 tsp. olive oil. Add salmon, skin side up, to hot pan and sear until golden brown and salmon reaches a minimum internal temperature of 145 degrees, 4-6 minutes per side. Remove from burner.
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5 Finish the Dish
Plate dish as pictured on front of card, topping rice with salmon, slaw, and pineapple rings. Drizzle salmon with teriyaki glaze and garnish with red pepper flakes (to taste) and reserved green onions. Bon appétit!
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