Express
Korean-Style BBQ Salmon Rice Bowl
with green beans
Prep & Cook Time: 15-20 min.
Spice Level: Medium
Cook Within: 3 days
Contains: Fish (Salmon), Sesame, Soy
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PescatarianOver 30g protein
- Gluten-Smart
Chef
Rachel Post
Meet your new dinnertime shortcut! Home Chef’s 5-Ingredient Meals simplify prep and have super-easy recipe steps. Enjoy 5-star flavors when you cook with just 5 fresh, pre-portioned ingredients!
In Your Box (serves 2)
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12 oz. Salmon Fillets
- 8 oz. Green Beans
- 8 oz. Cooked White Rice
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2 fl. oz. Korean BBQ Sauce
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⅕ fl. oz. Tamari Soy Sauce
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) zPamrJPv
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Calories670
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Carbohydrates51g
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Net Carbs47g
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Fat33g
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Protein40g
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Sodium1620mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Large Non-Stick Pan
- 1 Medium Non-Stick Pan
- 1 Microwave-Safe Bowl
- 1 Microwave
- 1 Plate
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 antibiotic free chicken, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using shrimp, pat dry. Cook until pink and shrimp reach minimum internal temperature, 2-3 minutes per side.
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If using steak strips, pat dry, coarsely chop, then separate pieces. Stir occasionally until steak reaches minimum internal temperature, 4-6 minutes. Rest, 3 minutes.
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1 Cook the Salmon
Pat salmon 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. Cook until golden-brown and salmon reaches a minimum internal temperature of 145 degrees, 4-6 minutes per side.Remove from burner. Transfer to a plate and let cool, 3 minutes.Discard skin and flake salmon into 2" pieces.While salmon cooks and cools, continue recipe. -
2 Start the Green Beans
Trim green beans, if necessary, and halve.
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.Add green beans, 1/4 tsp. salt, and a pinch of pepper to hot pan. Cover and cook undisturbed until starting to blister, 1-2 minutes. -
3 Add Rice and Finish Green Beans
Carefully massage rice in bag to break up any clumps. Remove rice from packaging. Stir rice, soy sauce, 1/4 tsp. salt, and 1 1/2 cups water into hot pan with green beans. Bring to a simmer.
Once simmering, cover and cook until rice is tender and water has absorbed, 5-7 minutes.If green beans need more time, add 2 Tbsp. water, cover, and stir occasionally, 1-3 minutes.Remove from burner. -
4 Heat Sauce and Finish Dish
Taste BBQ sauce (it's spicy!). Combine BBQ sauce (to taste) and 1 Tbsp. water in a microwave-safe bowl. Microwave uncovered until heated through, 30-60 seconds.
Carefully remove from microwave.Plate dish as pictured on front of card, topping rice with salmon and BBQ sauce (to taste). Bon appétit!
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