Express
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
In Your Box (serves 2)
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- 8 oz. Cooked Arborio Rice
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- 1 Shallot
- ½ oz. Orange Marmalade
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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) DOp2a0Pr
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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
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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
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. 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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