Legacy: Ginger-Ponzu Salmon

with charred Chinese broccoli

Prep & Cook Time: 25-35 min.

Cook Within: 3 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Fish, Wheat, Soy

Calories Conscious
Carb Conscious
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

In Your Box (serves 2)

  • 10 oz. Chinese Broccoli
  • 6 Green Onion
  • 2 Garlic Clove
  • 1 Red Fresno Chile
  • Info
    12 oz. Salmon Fillets
  • 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
    552
  • Carbohydrates
    14g
  • Fat
    39g
  • Protein
    35g
  • Sodium
    1324mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Mixing Bowl
  • 1 Large Non-Stick Pan

Before You Cook

  • 1

    Prepare the Ingredients

    Trim bottoms off Chinese broccoli. Trim leaves and reserve. Slice stems into 2" pieces at an angle. Trim green onions and cut into 2" lengths. Slice 3 or 4 green portions of green onions into very thin rounds. Thinly slice garlic. Slice four thin rounds from Fresno chile. Remove seeds, ribs, and mince remaining chile. Pat salmon fillets dry, and season flesh side with ¼ tsp. salt and a pinch of pepper.

  • 2

    Sear the Salmon

    Whisk together ponzu, ginger, minced Fresno (to taste), 1 Tbsp. olive oil in a mixing bowl. Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add salmon to hot pan, flesh side down, and cook undisturbed until browned, 2-3 minutes. Transfer to prepared baking sheet, flesh side up. Reserve pan; no need to wipe clean.

  • 3

    Start the Vegetables

    Return pan used to sear salmon to medium-high and add 2 tsp. olive oil. Add Chinse broccoli stems to hot pan and stir occasionally until lightly charred, 3-5 minutes. Add Chinese broccoli leaves and green onions and stir occasionally until green onions are lightly charred and leaves are wilted, 3-5 minutes. Leave vegetables in pan; they will continue cooking in a later step. While vegetables cook, finish salmon.

  • 4

    Finish the Salmon

    Place baking sheet in oven and bake until salmon reaches a minimum internal temperature of 145 degrees, 5-7 minutes. While salmon roasts, finish vegetables.

  • 5

    Finish the Dish

    Add garlic, Fresno chile rounds (to taste), ¼ cup water, ½ tsp. salt, and a pinch of pepper to pan with vegetables and stir occasionally until garlic is tender and water is evaporated, 2-3 minutes. Place vegetables on a plate. Place salmon next to vegetables and drizzle sauce over salmon. Garnish with green onion rounds.

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