15 Minute Meal Kit
Orange Teriyaki Salmon with Jasmine Rice and Edamame
stovetop cooking
Prep & Cook Time: 10-15 min.
Cook Within: 3 days
Difficulty Level: Easy
Spice Level: Not Spicy
Contains: Fish, Wheat, Soy
Chef
Sarah Thomsen
This meal is the combination of the two: orange marmalade and teriyaki glaze, both amazing on their own, but even better drizzled over flaky salmon.
In Your Box (serves 2)
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2 oz. Teriyaki Glaze
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12 oz. Salmon Fillets
- ½ oz. Orange Marmalade
- 1 Shallot
- 8½ oz. Cooked Jasmine Rice
- 1 tsp. Multicolor Sesame Seeds
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3 oz. Edamame
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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Calories786
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Carbohydrates68g
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Fat36g
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Protein46g
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Sodium1177mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Non-Stick Pan
- 1 Mixing 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
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1 Cook the Salmon
Pat salmon dry, and season flesh side with a pinch of salt and pepper. Place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Add salmon, skin side up, to hot pan and sear until golden brown and salmon reaches a minimum internal temperature of 145 degrees, 4-6 minutes per side. While salmon cooks, prepare ingredients.
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2 Prepare the Ingredients
Carefully massage rice in bag to break up any clumps. Tear a small slit in an upper corner of bag to vent. Place upright in microwave and heat, 45 seconds. Remove rice from packaging. Peel and halve shallot. Thinly slice. In a mixing bowl, combine teriyaki glaze and orange marmalade. Set aside.
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3 Cook the Rice
Place a large non-stick pan over medium heat and add 2 tsp. olive oil. Add shallot to hot pan and stir occasionally until shallot is tender, 3-4 minutes. Add edamame, rice, and a pinch of salt to hot pan. Stir constantly, breaking up clumps, until heated through and no clumps remain, 1-2 minutes. Remove from burner.
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4 Finish the Dish
Plate dish as pictured on front of card, topping salmon with orange-teriyaki sauce and rice with sesame seeds. Bon appétit!
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