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

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

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)

  • Info
    12 oz. Salmon Fillets
  • Info
    0.84 oz. Mayonnaise
  • ¼ tsp. Red Pepper Flakes
  • 2 Green Onions
  • 3 Pineapple Rings
  • ¾ cup Jasmine Rice
  • 4 oz. Slaw Mix
  • Info
    2 oz. Teriyaki Glaze
  • 1 Lime

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
    852
  • Carbohydrates
    91g
  • Fat
    37g
  • Protein
    40g
  • Sodium
    1321mg

Recipe Steps

You Will Need

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

Before You Cook

  • 1

    Cook the Rice

    Bring a small pot with rice and 1½ cup 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.

  • 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.

  • 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.

  • 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.

  • 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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