Meal Kit
Lemongrass Salmon
with coconut carrots and jasmine rice
Prep & Cook Time: 60+ min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Tree Nuts (Coconuts), Fish (Salmon)
Chef
Jimmy Cababa
In Your Box (serves 2)
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12 oz. Salmon Fillets
- 8 oz. Carrot
- ¾ cup Jasmine Rice
- 1 oz. Seasoned Rice Vinegar
- 2 Green Onion
- 1 Tbsp. Lemongrass Puree
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2 Tbsp. Toasted Coconut
- 2 tsp. Mirepoix Broth Concentrate
- 2 Garlic Clove
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) jOQzMl3A
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Calories800
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Carbohydrates81g
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Net Carbs76g
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Fat34g
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Protein42g
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Sodium1360mg
Recipe Steps
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
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1 Cook The Rice
"Bring a small pot with jasmine rice and 11/2 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." -
2 Prepare The Ingredients And Cook The Carrots
Trim and thinly slice green onions on an angle, keeping white and green portions separate.
Mince garlicPeel, trim, and cut carrot into 1/4" slices on an angle."Place a medium non-stick pan over medium-high heat. Add 1 tsp. olive oil, carrots, 1/4 tsp salt and a pinch of pepper. Stir often until lightly browned, 2-3 minutes.Add ¼ cup water and cover. Cook until water is mostly evaporated . and vegetables are tender, 2-3 minutes."While carrots cook, prepare the salmon -
3 Cook The Salmon
Pat salmon fillets dry, and season flesh side with a pinch of salt and pepper.
"Place a medium non-stick pan over medium heat and add 1 tsp. olive oil.Add salmon, skin side up, to hot pan and sear until golden brown. Flip salmon and cover. Cook until salmon reaches a minimum internal temperature of 145 degrees.Transfer salmon to a plate. Reserve pan; no need to wipe clean. -
4 Make The Sauce
In the same pan, add 1 tsp olive oil. Add green onion bottoms and garlic. Cook for 2-3 minutes. Add lemongrass puree, mirepoix base, and 2 TB water. Bring to a simmer.
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5 FInish The Dish
Plate dish as pictured on front of card. Bon appétit!
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