Yuzu Sweet and Sour Salmon
with bok choy fried rice
Prep & Cook Time: 60+ min.
Cook Within: 3 days
Difficulty Level: Easy
Spice Level: Not Spicy
Contains: Fish, Soy
Chef
Nigel Palmer
In Your Box (serves 2)
- 2 Green Onion
- 3 oz. Matchstick Carrots
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0.609 fl. oz. Tamari Soy Sauce
- 2 tsp. Chopped Ginger
- ¾ cup Jasmine Rice
- 4 Garlic Cloves
- 2 Heads of Baby Bok Choy
- 1 fl. oz. Yuzu Puree
-
12 oz. Salmon Fillets
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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Calories749
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Carbohydrates83g
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Fat30g
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Protein41g
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Sodium1456mg
Recipe Steps
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
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1 cook rice
small pot, cook rice with standard procedure
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2 prep
Green onion - white parts 1”, green parts thinly sliced at and angle Bok choy - white parts ½” slices, green parts - coarse chop Bowl - stir together yuzu puree, ginger, and a pinch of salt Season salmon with pinch s+p
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3 cook salmon
Large NS pan, 2 tsp oil, med-high heat Standard salmon cooking procedure and times
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4 cook vegetables
same pan, 1 Tbsp oil, med-high heat Add white bok choy, cook until lightly browned, 2-3 minutes Add pinch s+p, white green onions, carrot Cook 2-3 minutes until slightly tender
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5 make fried rice
Add rice, garlic, ¼ tsp salt, cook 2 minutes Add green bok choy and soy sauce, stir to coat rice, cook until green box choy wilted 1-2 minutes Add green parts of green onion Plate
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