Express
Orange-Glazed Salmon
with vegetable rice
Prep & Cook Time: 15-20 min.
Spice Level: Medium
Cook Within: 3 days
Contains: Fish (Salmon), Milk, Sesame, Soy
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PescatarianOver 30g protein
- Gluten-Smart
Chef
Jimmy Shay
Stressed about getting dinner on the table in a timely manner? Sick of hearing, “How much longer until dinner is ready?” Well, you’re in luck! Our Express meals have been tested by our culinary team to ensure prep and cook time are nothing to worry about. Enjoy a wide variety of delicious and healthy meals that are quick-cooking to save you time in the kitchen. Time is less with Express.
In Your Box (serves 2)
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9 oz. Salmon
- 8 oz. Cooked White Rice
- 6 oz. Pepper, Onion & Pea Medley
- 1⅘ oz. Low Sodium Orange Sauce
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⅗ fl. oz. Tamari Soy Sauce
- 2 Green Onions
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2 tsp. Black Garlic Seasoning
- 1 tsp. Asian Garlic, Ginger & Chile Seasoning
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1 tsp. Multicolor Sesame Seeds
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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Calories610
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Carbohydrates47g
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Net Carbs43g
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Fat31g
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Protein32g
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Sodium1500mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 2 Medium Non-Stick Pans
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 antibiotic free chicken, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using filets mignon, pat dry. Cook until steak reaches desired doneness, or 4-6 minutes per side for medium/medium-well. Rest, 3 minutes. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.
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If using mahi-mahi, pat dry. Halve any larger pieces to match smaller pieces. Cook until mahi-mahi reaches minimum internal temperature, 3-4 minutes per side. Fish thickness can vary; if you receive a thinner fillet, we recommend checking for doneness sooner.
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If using trout, pat dry. Add trout, skin-side up first, and cook until fish reaches minimum internal temperature, 2-3 minutes per side.
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1 Cook the Salmon
Pat salmon dry. Season flesh side with 1/4 tsp. salt, Asian garlic, ginger & chile seasoning (use less if spice-averse), and a pinch of pepper.
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil.Add salmon, skin-side up, to hot pan. Sear until golden-brown and salmon reaches a minimum internal temperature of 145 degrees, 3-4 minutes per side.Remove from burner.While salmon cooks, continue recipe. -
2 Prepare the Ingredients
Coarsely chop pepper, onion, & pea medley.
Trim and thinly slice green onions on an angle, keeping white and green portions separate. -
3 Cook the Vegetables
Place another medium non-stick pan over medium heat and add 2 tsp. olive oil.
Add pepper, onion, & pea medley and half the black garlic seasoning (reserve remaining for rice) to hot pan. Stir occasionally until vegetables are tender, 5-7 minutes. -
4 Add Rice and Finish Dish
Carefully massage rice in bag to break up any clumps and remove from packaging.
Add rice, white portions of green onions, remaining black garlic seasoning, and soy sauce to hot pan with vegetables. Stir occasionally until combined and rice is heated through, 2-3 minutes.Remove from burner.Plate dish as pictured on front of card, topping rice with salmon. Garnish with orange sauce, sesame seeds, and green portions of green onions. Bon appétit!
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