Huli-Huli Salmon Bowl

with charred pineapple and jasmine rice

$9.95 per serving

Prep & Cook Time: 25-35 min.

Cook Within: 3 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Eggs, Fish, Wheat, Soy

A note about serious food allergies

In Your Box (serves 2)

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

  • Calories
    926
  • Carbohydrates
    88g
  • Fat
    45g
  • Protein
    40g
  • Sodium
    1521mg

Recipe Steps

You Will Need

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

Before You Cook

  • Step 1 - Cook the Rice
    1

    Cook the Rice

    Bring a small pot with jasmine 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.

  • Step 2 - Prepare the 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 ¼ tsp. salt and a pinch of pepper.

  • Step 3 - Sear the Pineapple
    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 cut each in half. Reserve pan; no need to wipe clean.

  • Step 4 - Cook the Salmon
    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, 4-6 minutes. Flip salmon, and cook until salmon reaches a minimum internal temperature of 145 degrees, 4-6 minutes. Remove from burner.

  • Step 5 - Finish the Dish
    5

    Finish the Dish

    Not a fan of fish skin? Don't worry. Once the fish is cooked, the skin will easily peel off and you can serve it without the skin. 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!