15 Minute Meal Kit

Orange Teriyaki Salmon with 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

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 you!
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. And the combination of rice and edamame on the side? It takes two to tango.

In Your Box (serves 2)

  • 1 tsp. Multicolor Sesame Seeds
  • 8 oz. Cooked Arborio Rice
  • Info
    3 oz. Edamame
  • 1 Shallot
  • ½ oz. Orange Marmalade
  • Info
    12 oz. Salmon Fillets
  • Info
    2 oz. Teriyaki Glaze

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)

  • Calories
    745
  • Carbohydrates
    54g
  • Fat
    35g
  • Protein
    45g
  • Sodium
    1175mg

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

Customize It Instructions

  • If using customized protein, pat dry and season both sides with a pinch of salt and pepper.

  • If using ahi tuna, follow same instructions as salmon in Step 1, cooking until tuna reaches minimum internal temperature, 4-5 minutes per side. Tuna is often enjoyed medium-rare (pink in the middle). For medium-rare, cook 1-2 minutes per side. Consuming raw or undercooked tuna may increase your risk for food-borne illness.

  • If using chicken breasts, follow same instructions as salmon in Step 1, cooking until chicken reaches minimum internal temperature, 5-7 minutes per side.

  • If using filet mignon, follow same instructions as salmon in Step 1, cooking until filets reach minimum internal temperature, 5-8 minutes per side. Rest, 3 minutes.

  • If using pork chops, follow same instructions as salmon in Step 1, cooking until pork reaches minimum internal temperature, 5-7 minutes per side. Rest, 3 minutes.

  1. 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.

  2. 2

    Prepare the Ingredients

    Peel and halve shallot. Thinly slice. In a mixing bowl, combine teriyaki glaze and orange marmalade. Set aside.

  3. 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. Stir constantly, breaking up clumps, until heated through and no clumps remain, 1-2 minutes. Remove from burner.

  4. 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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