Express
Teriyaki Salmon
with broccoli and bok choy
Prep & Cook Time: 10-15 min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Fish (Salmon), Wheat, Sesame, Soy
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Under %{max_calories} caloriesUnder 35g carbs
Chef
Laura Alpern
Teriyaki, that yummy sauce from the East, is fantastic on so many things, but its sweet tang is just oh-so-divine on salmon. That's why you see this meal on menus all over the world, but you don't need to go to the restaurant to have it on your plate. You'll make it here, in less than 15 minutes. All over the world, but now, in your kitchen.
In Your Box (serves 2)
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12 oz. Salmon Fillets
- 6 oz. Broccoli Florets
- 5 oz. Sliced Bok Choy
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2 fl. oz. Teriyaki Glaze
- 2 Green Onions
- 2 Garlic Cloves
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⅕ fl. oz. Tamari Soy Sauce (GF)
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½ tsp. Umami Seasoning
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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) 9Oz4v5P5
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Calories570
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Carbohydrates20g
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Net Carbs16g
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Fat36g
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Protein42g
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Sodium1550mg
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 pepper.
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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 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 shrimp, follow same instructions as salmon in Step 1, cooking undisturbed until shrimp reach minimum internal temperature, 2-3 minutes per side.
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1 Cook the Salmon
Pat salmon fillets dry, and season flesh side with a pinch of pepper.
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Add salmon, skin side up, to hot pan and sear until golden brown and salmon reaches a minimum internal temperature of 145 degrees, 4-6 minutes per side.Add teriyaki glaze and flip salmon until glazed on both sides, 1-2 minutes.Remove from burner.While salmon cooks, prepare and cook vegetables. -
2 Prepare the Vegetables
Break broccoli florets with hands into smaller pieces, if desired.
Trim and thinly slice green onions.Mince garlic. -
3 Cook the Vegetables
Place a large non-stick pan over medium heat and add 2 tsp. olive oil.
Add broccoli and 1/4 cup water to hot pan. Cover, and cook until water is almost completely evaporated, 4-5 minutes.Uncover, and add bok choy, garlic, seasoning blend, and a pinch of salt. Stir occasionally until tender, 2-3 minutes.Stir in soy sauce until combine. Remove from burner. -
4 Finish the Dish
Plate dish as pictured on front of card, garnishing with sesame seeds and green onions. Bon appétit!
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