Teriyaki Salmon Rice Bowl

with edamame and cabbage

Prep & Cook Time: 10-15 min.

Difficulty Level: Easy

Spice Level: Medium

Cook Within: 3 days

Contains: Fish (Salmon), Wheat, Sesame, Soy

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

Here's a rice bowl you'll want to cook over and over. The flaky salmon sits on top of fluffy rice with a sweet, salty, tangy teriyaki drizzle. And of course we've got some delicious veggies in the mix - tender edamame and cabbage. Hope you're hungry!

In Your Box (serves 2)

  • Info
    9 oz. Salmon
  • 4 oz. Slaw Mix
  • 3¾ oz. Minute Rice
  • Info
    3 oz. Edamame
  • Info
    2 fl. oz. Teriyaki Glaze
  • 2 Green Onions
  • 1 tsp. Asian Garlic, Ginger & Chile Seasoning
  • ½ tsp. Garlic Salt
  • Info
    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.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Net Carbs
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Medium Non-Stick Pan
  • 1 Microwave-Safe Bowl
  • 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
  1. 1

    Cook the Salmon

    Pat salmon dry and season flesh side with Asian garlic, ginger & chile seasoning (use less if spice-averse) and a pinch of salt.

    Place a medium non-stick pan over medium heat and add 1 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, 4-5 minutes per side.

    Remove from burner. Transfer salmon to a plate. Let cool, 5 minutes.

    Once cool enough to handle, remove and discard skin. Flake salmon into bite-sized pieces.

    While salmon cooks and cools, continue recipe.

  2. 2

    Prepare and Cook the Vegetables

    Trim and thinly slice green onions on an angle, keeping white and green portions separate.

    Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil. Add slaw mix, edamame, white portions of green onions, half the garlic salt (reserve remaining for rice), and a pinch of pepper to hot pan. Stir occasionally until tender, 2-3 minutes.

    Remove from burner.

    While vegetables cook, continue recipe.

  3. 3

    Heat the Rice

    In a large microwave-safe bowl, combine rice, 1 cup water, and remaining garlic salt. Leave at least 3” of room on top to prevent overboil. Microwave uncovered, 4 minutes.

    Carefully remove from microwave and stir. Microwave uncovered until water is completely absorbed, 1-2 minutes.

    Remove from microwave. Fluff rice with a fork.

  4. 4

    Finish the Dish

    Plate dish as pictured on front of card, topping rice with vegetables, salmon, and teriyaki glaze. Garnish with green portions of green onions and sesame seeds. Bon appétit!

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