Express
Premium
Huli Huli Teriyaki Salmon
with rice and garlic broccoli
Prep & Cook Time: 20-30 min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Fish (Salmon), Milk, Sesame, Soy
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Over 30g protein
Chef
Jimmy Shay
Stressed about getting dinner on the table in a timely manner? Sick of hearing, “How much longer until dinner is ready?” Well, you’re in luck! Our Express meals have been tested by our culinary team to ensure prep and cook time are nothing to worry about. Enjoy a wide variety of delicious and healthy meals that are quick-cooking to save you time in the kitchen. Time is less with Express.
In Your Box (serves 4)
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18 oz. Salmon
- 16 oz. Cooked White Rice
- 12 oz. Broccoli Florets
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4 fl. oz. Sweet & Thick Soy Sauce (GF)
- 2 oz. Pineapple Chunks
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0.9 oz. Butter
- 2 Green Onions
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1 tsp. Black Garlic 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) bP8WJo3z
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Calories640
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Carbohydrates48g
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Net Carbs44g
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Fat34g
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Protein33g
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Sodium1160mg
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
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
Break broccoli into bite-sized pieces using hands.
Drain and coarsely chop pineapples.Trim and thinly slice green onions on an angle, keeping white and green portions separate.Pat salmon dry. Season flesh side with 1/4 tsp. salt and a pinch of pepper. -
2 Cook Salmon and Make Huli Huli Sauce
Place a medium non-stick pan over medium heat and add 1 Tbsp. 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.Transfer salmon to a plate. Keep pan over medium heat; no need to wipe clean. Add pineapples and white portions of green onions to hot pan. Stir occasionally until pineapples are lightly browned, 1-3 minutes.Remove from burner. Stir in soy sauce and half the butter (reserve remaining for broccoli) until combined.While salmon and sauce cook, continue recipe. -
3 Cook the Broccoli
Place a large non-stick pan over medium heat and add 2 tsp. olive oil.
Add broccoli, 1/4 tsp. salt, and 1/4 cup water to hot pan. Cover and cook until water is almost completely evaporated, 4-6 minutes.Uncover and stir occasionally until tender, 2-3 minutes.Remove from burner.Stir in remaining butter and black garlic seasoning until combined.While broccoli cooks, continue recipe. -
4 Heat Rice and Finish Dish
Carefully massage rice in bag to break up any clumps. Remove rice from packaging. Place rice and a pinch of salt in a microwave-safe bowl.
Microwave uncovered until heated through, 3-4 minutes.Carefully remove from microwave. Rest, 2 minutes.Fluff rice with a fork.Plate dish as pictured on front of card, topping rice with salmon, huli huli sauce, and broccoli. Garnish with sesame seeds and green portions of green onions. Bon appétit!
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