Express
Teriyaki Salmon
with mushroom fried rice
Prep & Cook Time: 10-15 min.
Spice Level: Mild
Cook Within: 3 days
Contains: Fish (Salmon), Wheat, Soy
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Chef
Nigel Palmer
Teriyaki salmon and mushroom fried rice can only come in paper cartons, right? With chopsticks and soy sauce packets, and maybe a few cookies? That's delicious, no doubt, but this is even better: you can make it at home and it only takes about 15 minutes. Take-out is terrific, but this is divine.
In Your Box (serves 2)
- 12 oz. Salmon Fillets
- 8½ oz. Cooked Jasmine Rice
- 4 oz. Cremini Mushrooms
- 3 oz. Peas
- 2 fl. oz. Teriyaki Glaze
- 1 tsp. Umami Seasoning
- ¼ tsp. Red Pepper Flakes
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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Calories760
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Carbohydrates67g
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Net Carbs64g
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Fat34g
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Protein44g
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Sodium1470mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Non-Stick Pan
- 1 Large Non-Stick Pan
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 customized protein, pat dry and season both sides with a pinch of salt and pepper.
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If using sirloin steaks, follow same instructions as salmon in Step 1, cooking until steaks reach minimum internal temperature, 4-6 minutes per side. Rest, 3 minutes. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.
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If using chicken breasts, follow same instructions as salmon in Step 1, cooking until chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using pork medallions, follow same instructions as salmon in Step 1, cooking until pork reaches minimum internal temperature, 3-5 minutes per side. Rest 3 minutes. Medallion thickness can vary; if you receive a thinner medallion, we recommend checking for doneness sooner.
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1 Cook the Salmon
Pat salmon fillets dry, and season flesh side with a pinch of salt and pepper.
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil.Add salmon, skin side up, to hot pan. Cook until golden brown and salmon reaches a minimum internal temperature of 145 degrees, 4-6 minutes per side.Remove from burner.While salmon cooks, prepare ingredients. -
2 Prepare the Ingredients
Cut mushrooms into 1/4" slices.
Carefully massage rice in bag to break up any clumps. Tear a small slit in an upper corner of bag to vent. Place upright in microwave and heat, 45 seconds. Remove rice from packaging. -
3 Make the Rice
Place a large non-stick pan over medium heat and add 2 tsp. olive oil. Add mushrooms to hot pan and stir occasionally until browned, 3-4 minutes.
Add rice, seasoning blend, and red pepper flakes (to taste) and stir until any rice clumps are broken up. Then add peas and stir occasionally until heated through, 1-2 minutes.Stir in half the teriyaki glaze (reserve remaining for garnish), then stir constantly until sauce reduces slightly and rice is fully coated, 1-2 minutes.Remove from burner. -
4 Finish the Dish
Plate dish as pictured on front of card, topping salmon with remaining teriyaki glaze. Bon appétit!
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