Express
Premium
Orange Sesame-Glazed Trout
with spinach and edamame rice
Prep & Cook Time: 20-30 min.
Spice Level: Spicy
Cook Within: 3 days
Contains: Fish (Trout), Milk, Wheat, Sesame, Soy
Chef
Tom Scodari
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)
-
10 oz. Steelhead Trout Filets
- 5.47 oz. Long Grain White Rice
- 4 oz. Mandarin Oranges in Juice
-
3 oz. Edamame
-
2 oz. Orange Ginger Sesame Sauce
- 2 oz. Baby Spinach
-
1½ fl. oz. Sweet & Thick Soy Sauce
-
0.9 oz. Butter
- 2 tsp. Asian Garlic, Ginger & Chile Seasoning
- ¼ tsp. Red Pepper Flakes
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)
-
Calories870
-
Carbohydrates97g
-
Net Carbs93g
-
Fat36g
-
Protein45g
-
Sodium1710mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 1 Small Pot
- 1 Microwave-Safe Bowl
- 1 Large Non-Stick Pan
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
-
If using salmon, pat dry. Add salmon, skin-side up first, and cook until salmon reaches minimum internal temperature, 4-6 minutes per side.
-
If using yellowtail, pat dry. Add yellowtail skin-side up first, and cook until fish reaches a minimum internal temperature, 3-4 minutes per side. Fish thickness can vary; if you receive a thinner filet, we recommend checking for doneness sooner.
-
1 Start the Rice
Bring a small pot with rice, 11/4 cups water, and 1/4 tsp. salt to a boil.
Once boiling, reduce to a simmer, cover, and cook until rice is tender, 15-18 minutes.Remove from burner. Set aside.While rice cooks, continue recipe. -
2 Cook the Trout
Pat trout dry and season flesh side with 3/4 the Asian garlic, ginger & chile seasoning (use less if spice-averse; reserve remaining for vegetable-rice mixture).
Place a large non-stick pan over medium heat and add 2 tsp. olive oil.Add trout, skin-side up first, to hot pan. Cook until trout reaches a minimum internal temperature of 145 degrees, 2-3 minutes per side.Remove from burner. Transfer trout to a plate and tent with foil. Reserve pan; no need to wipe clean. -
3 Cook Vegetables and Finish Rice
Return pan used to cook trout to medium-high heat and add 2 tsp. olive oil. Add spinach, edamame, and remaining Asian garlic, ginger & chile seasoning (to taste) to hot pan. Stir occasionally until spinach is wilted, 2-3 minutes.
Remove from burner.Transfer vegetables to pot with rice. Stir in soy sauce and 2/3 the butter (reserve remaining for sauce) until melted and combined. Cover and set aside.While vegetables cook, continue recipe. -
4 Make Sauce and Finish Dish
Drain oranges and coarsely chop.
Add chopped oranges and orange ginger sesame sauce (to taste) to a microwave-safe bowl. Cover with a damp paper towel.Microwave covered until sauce is bubbling and heated through, 30-60 seconds.Carefully remove from microwave. Stir in remaining butter until melted and combined.Plate dish as pictured on front of card, topping trout with sauce (to taste) and garnishing with red pepper flakes (to taste). Bon appétit!
Home Chef is a meal kit delivery service - order and receive home food delivery weekly. Choose from 21 fresh recipes featuring steak, chicken, pork, fish, vegetarian options, and beyond to meet your cooking needs each week.
