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Orange Teriyaki Salmon with Rice and Edamame
stovetop cooking
Prep & Cook Time: 10-15 min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Fish (Salmon), Wheat, Sesame, 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. And the combination of rice and edamame on the side? It takes two to tango.
In Your Box (serves 2)
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12 oz. Salmon Fillets
- 8 oz. Cooked Arborio Rice
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3 oz. Edamame
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2 oz. Teriyaki Glaze
- 1 Shallot
- ½ oz. Orange Marmalade
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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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Calories750
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Carbohydrates54g
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Net Carbs50g
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Fat35g
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Protein45g
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Sodium1180mg
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
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If using customized protein, pat dry and season both sides with a pinch of salt and pepper.
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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.
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If using chicken breasts, follow same instructions as salmon in Step 1, cooking until chicken reaches minimum internal temperature, 5-7 minutes per side.
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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.
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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.
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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. -
2 Prepare the Ingredients
Peel and halve shallot. Thinly slice.
In a mixing bowl, combine teriyaki glaze and orange marmalade. Set aside. -
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 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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