Family Meal Kit
Premium
Seared Salmon "Sushi" Bowl
with edamame, cucumbers, and Sriracha mayonnaise
Prep & Cook Time: 30-40 min.
Spice Level: Spicy
Cook Within: 3 days
Contains: Fish (Salmon), Eggs, Wheat, Sesame, Soy
- Fiber-Rich
- Protein-Packed
Chef
Hannah Fenton
In Your Box (serves 4)
- 18 oz. Salmon
- 1 Cucumber
- 10.94 oz. Long Grain White Rice
- 10 oz. Edamame
- 1.26 oz. Mayonnaise
- 2 Green Onions
- ½ oz. Crispy Fried Onions
- 1 tsp. Sriracha
- 1 tsp. Garlic Salt
- 1 tsp. Asian Garlic, Ginger & Chile Seasoning
- 2 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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Calories770
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Carbohydrates76g
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Net Carbs69g
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Fat33g
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Protein42g
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Sodium910mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 1 Medium Non-Stick Pan
- 1 Medium Pot
- 1 Mixing Bowl
- 1 Large Non-Stick Pan
- 1 Plate
- 1 Peeler
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 salmon, pat dry. Add salmon, skin-side up first, and cook until salmon reaches minimum internal temperature, 4-6 minutes per side.
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If using sirloin steaks, pat dry. Cook until steak reaches desired doneness, or 4-6 minutes per side for medium/medium-well. Rest, 3 minutes. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.
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1 Cook the Rice
Bring a medium pot with rice and 2 1/2 cups water to a boil.
Once boiling, reduce to a simmer, cover, and cook until rice is tender, 15-18 minutes.Remove from burner and stir in 1/4 tsp. salt. Set aside and cover to keep warm.While rice cooks, continue recipe. -
2 Prepare the Ingredients
Peel and trim cucumber. Thinly slice into rounds.
Trim and thinly slice green onions on an angle.Kids not a fan of extra heat? Feel free to skip/reduce the Asian garlic, ginger & chile seasoning. Pat salmon dry and season flesh side with Asian garlic, ginger & chile seasoning (use less if spice-averse) and half the garlic salt (reserve remaining for edamame). -
3 Cook and Flake the Salmon
Place a large 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. Transfer salmon to a plate and let cool, 5 minutes. Once cool enough to handle, remove skin and flake salmon into bite-sized pieces.While salmon cooks, continue recipe. -
4 Cook the Edamame
Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add edamame and remaining garlic salt to hot pan. Stir occasionally until browned, 5-7 minutes.Remove from burner.While edamame cooks, continue recipe. -
5 Make Sriracha Mayonnaise and Finish Dish
Kids not a fan of extra heat? Feel free to skip/reduce the Sriracha. In a mixing bowl, combine mayonnaise and Sriracha (to taste).
Plate dish as pictured on front of card, topping rice with salmon, edamame, cucumbers, and green onions. Kids not a fan of extra heat? Feel free to skip/reduce the Sriracha mayonnaise. Garnish with Sriracha mayonnaise (to taste), sesame seeds, and crispy onions. Bon appétit!
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