Meal Kit
Salmon and Avocado Rice Bowl
with pickled cucumbers and spicy mayo drizzle
Prep & Cook Time: 25-35 min.
Spice Level: Spicy
Cook Within: 3 days
Contains: Fish (Salmon), Eggs, Sesame
- Fiber-Rich
- Pescatarian
- Protein-Packed
- Gluten-Smart
Chef
Hannah Fenton
In Your Box (serves 2)
- 9 oz. Salmon
- 1 Avocado
- 2 Persian Cucumber
- 5.47 oz. Long Grain White Rice
- 1 fl. oz. Seasoned Rice Vinegar
- 0.84 oz. Mayonnaise
- 2 Green Onions
- 1 tsp. Sriracha
- 1 tsp. Asian Garlic, Ginger & Chile Seasoning
- 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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Calories970
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Carbohydrates80g
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Net Carbs70g
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Fat55g
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Protein36g
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Sodium1210mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 2 Mixing Bowls
- 1 Medium Non-Stick Pan
- 1 Small Pot
- 1 Plate
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 antibiotic free chicken, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using petite scallops, pat dry. Let oil in pan heat, 3 minutes. After 3 minutes, cook undisturbed, 90 seconds. After 90 seconds, stir occasionally until scallops reach minimum internal temperature, 60-90 seconds. Scallops will vary in amount as they are portioned by weight. Don't worry, the sweet flavor and tender texture will be the same.
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If using shrimp, pat dry. Cook until pink and shrimp reach minimum internal temperature, 2-3 minutes per side.
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1 Cook the Rice
Bring a small pot with rice, 1 1/4 cups water, and 1/4 tsp. salt to a boil.
Once boiling, reduce to a simmer, cover, and cook until rice is tender, 15-18 minutes.Remove from burner. Set aside and cover to keep warm.While rice cooks, continue recipe. -
2 Prepare the Ingredients
Trim cucumber and thinly slice into rounds.
Halve avocado and remove pit by carefully tapping pit with the blade of your knife so it sticks. Gently twist knife to release pit. Scoop out the flesh with a spoon. Thinly slice.Trim and thinly slice green onions on an angle.Pat salmon dry. Season flesh side with Asian garlic, ginger & chile seasoning (use less if spice-averse) and a pinch of salt. -
3 Cook the Salmon
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil.
Add salmon, skin-side up, to hot pan. Sear until golden-brown and salmon reaches a minimum internal temperature of 145 degrees, 3-4 minutes per side.Remove from burner and transfer salmon to a plate. Let cool, at least 5 minutes.After 5 minutes, or once cool enough to handle, remove skin and flake salmon into bite-sized pieces.While salmon cooks, continue recipe. -
4 Pickle the Cucumbers
In a mixing bowl, combine cucumbers, vinegar, and a pinch of salt. Let rest, at least 5 minutes.
After 5 minutes, drain any excess liquid. Set aside.While cucumbers rest, continue recipe. -
5 Make Sriracha Mayonnaise and Finish Dish
In another mixing bowl, combine Sriracha (to taste) and mayonnaise. Set aside.
Plate dish as pictured on front of card, topping rice with salmon, cucumbers, and avocado. Garnish with green onions, sesame seeds, and Sriracha mayonnaise (to taste). Bon appétit!
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