Orange Teriyaki Salmon with Jasmine Rice and Edamame
Prep & Cook Time:10-15 min.
Cook Within:3 days
Spice Level:Not Spicy
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
A note about serious food allergies
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.
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.
You Will Need
Medium Non-Stick Pan
Large Non-Stick Pan
Before You Cook
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
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.
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.
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.
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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