Meal Kit
Culinary Collection
Seared Salmon and Pickled Ginger Scallion Sauce
with sweet chili carrots and rice
Prep & Cook Time: 30-40 min.
Spice Level: Mild
Cook Within: 3 days
Contains: Fish (Salmon), Eggs, Sesame, Soy
Chef
Rachel Post
In Your Box (serves 2)
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12 oz. Salmon Fillets
- 10 oz. Carrot
- ¾ cup Jasmine Rice
- 2 oz. Sweet Chili Sauce
- 1 oz. Pickled Ginger
- 2 Green Onions
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1 Tbsp. White Miso Paste
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0.42 oz. Mayonnaise
- 2 Garlic Cloves
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½ 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) Wq4bAw34
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Calories920
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Carbohydrates92g
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Net Carbs84g
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Fat41g
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Protein45g
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Sodium2010mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Baking Sheet
- 1 Large Non-Stick Pan
- 2 Mixing Bowls
- 1 Small Pot
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 Cook the Rice
Bring a small pot with rice and 11/2 cups water to a boil.
Reduce to a simmer, cover, and cook until rice is tender, 18-20 minutes.Remove from burner and set aside.While rice cooks, prepare ingredients. -
2 Prepare the Ingredients
Peel, trim, and cut carrot into 1/4" slices on an angle.
Finely chop pickled ginger.Trim and thinly slice green onions on an angle, keeping white and green portions separate.Mince garlic.Combine garlic and sweet chili sauce in a mixing bowl. Set aside.Pat salmon fillets dry, and season flesh side with a pinch of pepper. -
3 Cook the Salmon
Place a large non-stick pan over medium-high heat. Add 2 tsp. olive oil and salmon, skin side up, to hot pan. Sear on one side until golden brown, 2-4 minutes.
Transfer to prepared baking sheet, seared side up. Wipe pan clean and reserve.Roast in hot oven until salmon is firm and reaches a minimum internal temperature of 145 degrees, 7-10 minutes.While salmon roasts, cook carrot. -
4 Cook the Carrot
Return pan used to sear salmon to medium-high heat. Add 2 tsp. olive oil and carrot to hot pan. Stir often until lightly browned, 5-8 minutes.
Add ¼ cup water and cover. Cook until water is mostly evaporated and carrots are tender, 2-3 minutes.Add white portions of green onion, 1/4 tsp. salt, and a pinch of pepper and stir until coated in oil. Stir in sweet chili garlic sauce until carrot is coated. Remove from burner and cover. -
5 Make Pickled Ginger Scallion Sauce and Finish Dish
In another mixing bowl, combine miso and 2 tsp. water until miso is dissolved. Stir in mayonnaise, green portions of green onions, pickled ginger, and a pinch of salt and pepper until combined.
Plate dish as pictured on front of card, topping salmon with pickled ginger scallion sauce and garnishing carrot with sesame seeds. Bon appétit!
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