Culinary Collection

Roasted Salmon in Mandarin Orange Peach Sauce

garlic sesame broccoli & umami rice

Prep & Cook Time: 40-50 min.

Cook Within: 3 days

Difficulty Level: Expert

Spice Level: Not Spicy

Contains: Fish (Salmon), Eggs, Wheat, Soy

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check 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

When your humble recipe description writer was just a wee humble recipe description writer, mandarin oranges in a cup were such a treat. Sweet, juicy, yummy, and yet healthy enough Mom could make it part of a balanced lunch. But Mom never cooked up this; sweet mandarin orange mixed with peach and the slight pucker of balsamic, forming the perfect sauce for this subtle salmon. Simple treats from childhood begat complex flavors for adult dinner.

In Your Box (serves 2)

  • Info
    1½ fl. oz. Creamy Roasted Sesame Dressing
  • 2 Green Onion
  • Info
    1 fl. oz. Mandarin Orange Sesame Ginger Dressing
  • Info
    ½ tsp. Umami Seasoning
  • ¾ cup Jasmine Rice
  • 2 Garlic Cloves
  • 8 oz. Broccoli Florets
  • ¼ oz. White Balsamic Vinegar
  • 1 oz. Peach Preserves
  • Info
    12 oz. Salmon Fillets

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
    900
  • Carbohydrates
    87g
  • Fat
    41g
  • Protein
    45g
  • Sodium
    1460mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • 1 Baking Sheet
  • 1 Small Pot
  • 1 Medium Non-Stick Pan
  • 1 Large Non-Stick Pan
  • 1 Mixing Bowl

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
  1. 1

    Start the Rice

    Bring a small pot with rice, 1 1/4 cups water, and a pinch of salt to a boil. Reduce to a simmer, cover, and cook until rice is tender, 15-18 minutes.

    Remove from burner. Uncover and let cool, at least 10 minutes.

    While rice cooks, cut broccoli into bite-sized pieces.

    Trim and thinly slice green onions on an angle, keeping white and green portions separate.

    Mince garlic.

    NEED NEW STEP SHOT TBD (GREEN ONION NO LONGER IN ICE WATER)

  2. 2

    Start the Broccoli and Salmon

    Place broccoli and garlic on prepared baking sheet and toss with 1 tsp. olive oil and 1/4 tsp. salt.

    Spread into a single layer on one side of baking sheet. Roast in hot oven, 10 minutes.

    While broccoli roasts, pat salmon fillets dry and season flesh side with 1/4 tsp. salt and a pinch of pepper.

    Place a medium non-stick pan over medium-high heat. Add 1 tsp. olive oil and salmon, skin side up, to hot pan. Sear until golden brown, 2-4 minutes on one side.

    Remove from burner.

  3. 3

    Finish the Broccoli and Salmon

    After ten minutes, carefully remove baking sheet from oven. Transfer salmon to empty space on baking sheet, seared side up. Wipe pan clean and reserve.

    Roast in hot oven until broccoli is fork-tender and salmon is firm and reaches a minimum internal temperature of 145 degrees, 7-10 minutes.

    Drizzle roasted broccoli with roasted sesame dressing.

    While broccoli and salmon roast, make rice.

  4. 4

    Finish the Rice

    Place a large non-stick pan over medium-high heat with 2 tsp. olive oil. Add white portions of green onions and a pinch of salt to hot pan. Stir constantly until browned, 30-60 seconds.

    Stir in cooked rice, seasoning blend, and a pinch of pepper until combined. Then stir occasionally until beginning to brown, 2-3 minutes.

    Remove from burner.

    While rice cooks, remove green portions of green onions from cold water and pat dry.

  5. 5

    Make Mandarin Orange Peach Sauce and Finish Dish

    Combine mandarin orange dressing, peach preserves, balsamic vinegar, 2 Tbsp. water, and a pinch of salt in pan used to cook salmon. Place pan over medium-high heat and bring to a simmer.

    Once simmering, cook until sauce is reduced by half, 60-90 seconds.

    Remove from burner.

    Plate dish as pictured on front of card, topping salmon with mandarin orange peach sauce and green portions of green onions. Bon appétit!

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