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Ponzu-Glazed Salmon
with pineapple fried rice
Prep & Cook Time: 20-30 min.
Spice Level: Medium
Cook Within: 3 days
Contains: Fish (Salmon), Wheat, Soy
Chef
Jimmy Shay
Unfamiliar with ponzu? No worries, we'll tell you what you need to know. It's a tangy/citrusy/sweet flavored sauce. It's the perfect coating for this flaky salmon and of course pairs well with the fresh sweet pineapple in the fried rice. We can't wait for you to try this one.
In Your Box (serves 2)
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12 oz. Salmon Fillets
- 4 oz. Mixed Diced Peppers
- 3¾ oz. Minute Rice
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2 fl. oz. Ponzu Sauce
- 2 oz. Pineapple Chunks
- 2 Green Onions
- 0.46 oz. Brown Sugar
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⅕ fl. oz. Tamari Soy Sauce (GF)
- 1 tsp. Garlic Pepper
- 1 tsp. Asian Garlic, Ginger & Chile 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.
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Nutrition (per serving) d3VWVDPD
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Calories730
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Carbohydrates65g
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Net Carbs63g
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Fat33g
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Protein41g
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Sodium1710mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 2 Medium Non-Stick Pans
- 1 Mixing Bowl
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 chicken breasts, follow same instructions as salmon in Step 1, cooking until chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using filets mignon, sirloin steak, or NY strip steak, follow same instructions as salmon in Step 1, cooking until steaks reach desired doneness, or 4-6 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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1 Cook the Salmon
Pat salmon dry and season flesh side with Asian garlic, ginger & chile seasoning (use less if spice-averse) and 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 and transfer salmon to a plate. Reserve pan; no need to wipe clean.While salmon cooks, continue recipe. -
2 Prepare Ingredients and Make Glaze
Coarsely chop pineapple into smaller pieces.
Trim and thinly slice green onions on an angle, keeping white and green portions separate.In a mixing bowl, combine brown sugar, half the ponzu (reserve remaining for fried rice), and 2 Tbsp. water. Stir until thoroughly combined. Set aside. -
3 Make the Fried Rice
Place another medium non-stick pan over medium heat and add 2 tsp. olive oil. Add diced peppers to hot pan and stir occasionally until peppers are tender, 5-7 minutes.
Add pineapples and stir occasionally, 1 minute.Add white portions of green onions, 1 cup water, garlic pepper, remaining ponzu, and a pinch of salt. Bring to a boil.Once boiling, stir in rice. Cover and cook until all water has been absorbed, 3-5 minutes.Once water has completely evaporated, stir in soy sauce.Remove from burner. -
4 Add Glaze and Finish Dish
Return pan used to cook salmon to medium heat.
Add glaze to hot, dry pan and cook until glaze is reduced and thick enough to coat the back of a spoon, 1-2 minutes.Add salmon and flip to completely coat with glaze. Remove from burner.Plate dish as pictured on front of card, garnishing with green portions of green onions. Bon appétit!
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