Oven-Ready
Panko-Crusted Boom Boom Salmon with Rice
ready to cook
Prep & Cook Time: 60+ min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Fish (Salmon), Eggs, Wheat, Soy
Chef
Jimmy Cababa
In Your Box (serves 2)
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12 oz. Salmon Fillets
- 8 oz. Coin Cut Carrots
- ¾ cup Jasmine Rice
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2 fl. oz. Boom Boom Sauce
- 2 oz. Peas
- 1 6710 PAN & LID - Ecomm Primary
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¼ cup Panko Breadcrumbs
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⅖ fl. oz. Tamari Soy Sauce
- 1 tsp. Chesapeake Seasoning
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) Zqw65lPG
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Calories910
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Carbohydrates85g
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Net Carbs78g
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Fat43g
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Protein44g
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Sodium1640mg
Recipe Steps
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 Assemble The Dish
Place carrots, peas, rice, soy sauce, chesapeake seasoning and 1 cup of water in the dish.
Place salmon on top of rice mixture. Top with 1/4 tsp salt, a pinch of pepper, and 1 tsp olive oil. Sprinkle panko bread crumbs evenly on top of fillets.Bake in a hot oven until rice is cooked and salmon reaches an internal temperature of 145 degrees, 20-22 minutes.Plate dish as pictured on front of card, drizzling boom boom sauce over the salmon. Bon appétit!
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