Express
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Tzatziki Salmon
with tomato herb rice
Prep & Cook Time: 20-30 min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Fish (Salmon), Milk
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Under %{max_calories} caloriesOver 30g protein
Chef
Rachel Post
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In Your Box (serves 4)
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18 oz. Salmon
- 16 oz. Cooked White Rice
- 2 Roma Tomatoes
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4 oz. Tzatziki Cup
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1½ oz. Roasted Garlic & Herb Butter
- 4 tsp. Mirepoix Broth Concentrate
- 2 Green Onions
- 2 tsp. Chimichurri Seasoning
- 1 tsp. Garlic Salt
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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Calories590
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Carbohydrates36g
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Net Carbs34g
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Fat35g
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Protein31g
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Sodium1200mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 2 Large Non-Stick Pans
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 top round steak, pat dry. Cook until steak reaches desired doneness, or 3-5 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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If using chicken cutlets, pat dry. Cook until chicken reaches minimum internal temperature, 3-5 minutes per side. Cutlet thickness can vary; if you receive a thinner cutlet, we recommend checking for doneness sooner.
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1 Prepare the Ingredients
Core tomatoes and cut into 1/2" dice.
Trim and thinly slice green onions on an angle, keeping white and green portions separate.Pat salmon dry and season flesh side with chimichurri seasoning, 1/4 tsp. salt, and a pinch of pepper. -
2 Cook 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 and sear until golden-brown and salmon reaches a minimum internal temperature of 145 degrees, 3-4 minutes per side.Remove from burner.While salmon cooks, continue recipe. -
3 Cook the Vegetables
Place another large non-stick pan over medium heat and add 2 tsp. olive oil.
Add white portions of green onions to hot pan and stir occasionally until fragrant, 1-2 minutes.Add tomatoes and garlic salt. Stir occasionally until tomatoes are tender, 2-3 minutes. -
4 Add Rice and Finish Dish
Carefully massage rice in bag to break up any clumps. Remove rice from packaging.
Add rice, mirepoix base, and 1/4 cup water to hot pan with vegetables. Stir occasionally until rice is heated through, 1-2 minutes.Remove from burner. Stir in softened butter until melted and combined.Plate dish as pictured on front of card, topping salmon with tzatziki and garnishing with green portions of green onions. Bon appétit!
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