15 Minute Meal Kit

Teriyaki Salmon with Mushroom Fried Rice

stovetop cooking

Prep & Cook Time: 10-15 min.

Cook Within: 3 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Fish, Wheat, Soy

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and 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

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)

  • Info
    2 oz. Teriyaki Glaze
  • ¼ tsp. Red Pepper Flakes
  • Info
    12 oz. Salmon Fillets
  • 8½ oz. Cooked Jasmine Rice
  • 4 oz. Cremini Mushrooms
  • 3 oz. Peas
  • Info
    1 tsp. Umami Seasoning

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
    745
  • Carbohydrates
    64g
  • Fat
    34g
  • Protein
    43g
  • Sodium
    1301mg

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

  • If using customized protein, pat dry and season both sides with a pinch of salt and pepper.

  • If using ahi tuna, follow same instructions as salmon in Step 1, cooking until tuna reaches minimum internal temperature, 4-5 minutes per side. Tuna is often enjoyed medium-rare (pink in the middle). For medium-rare, cook 1-2 minutes per side. Consuming raw or undercooked tuna may increase your risk for food-borne illness.

  • If using chicken, follow same instructions as salmon in Step 1, cooking until chicken reaches minimum internal temperature, 5-7 minutes per side.

  • If using shrimp, follow same instructions as salmon in Step 1, cooking until shrimp reaches minimum internal temperature, 2-3 minutes per side.

  • If using NY strip steak, follow same instructions as salmon in Step 1, cooking until steak reaches minimum internal temperature, 9-11 minutes per side. Rest, 3 minutes. Halve to serve.

  1. 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 and sear 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. 2

    Prepare the Ingredients

    Cut mushrooms into ¼" 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. 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. 4

    Finish the Dish

    Plate dish as pictured on front of card, topping salmon with remaining teriyaki glaze. Bon appétit!

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