Meal Kit
Culinary Collection
Seared Salmon and Pickled Ginger Scallion Sauce
with sweet chili carrots and rice
Prep & Cook Time: 30-40 min.
Spice Level: Mild
Cook Within: 3 days
Contains: Fish (Salmon), Eggs, Sesame, Soy
Chef
Rachel Post
This is the Platonic ideal of perfect pairings, with every element pulling their tasty weight. Pungently strong and superb pickled ginger and earthy miso do the work of ten ingredients, dousing the salmon in delight. Sweet chili and sesame seeds bring a sweet heat and a hint of sesame to the noble carrots. Working together, we can accomplish anything.
In Your Box (serves 2)
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12 oz. Salmon Fillets
- 10 oz. Carrot
- ¾ cup Jasmine Rice
- 2 oz. Sweet Chili Sauce
- 2 Green Onions
- 1 oz. Pickled Ginger
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1 Tbsp. White Miso Paste
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0.42 oz. Mayonnaise
- 2 Garlic Cloves
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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) pq1b9DO5
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Calories920
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Carbohydrates92g
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Net Carbs84g
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Fat41g
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Protein45g
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Sodium2010mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Large Non-Stick Pan
- 2 Mixing Bowls
- 1 Baking Sheet
- 1 Small Pot
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 sirloin, filets mignon, or chicken, pat dry and season both sides with a pinch of salt and pepper.
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If using sirloin, follow same instructions as salmon in Step 3, searing undisturbed until browned, 2-3 minutes, then roasting until steaks reach minimum internal temperature, 10-12 minutes. Rest, 3 minutes.
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If using filets mignon, follow same instructions as salmon in Step 3, searing undisturbed until browned, 2-3 minutes, then roasting until steaks reach minimum internal temperature, 12-14 minutes. Rest, 3 minutes.
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If using chicken, follow same instructions as salmon in Step 3, searing undisturbed until browned, 2-3 minutes, then roasting until chicken reaches minimum internal temperature, 10-12 minutes.
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If using mahi-mahi, pat dry, halve, and season both sides with a pinch of salt and pepper. Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Add mahi-mahi to hot pan. Cook until mahi-mahi reaches minimum internal temperature, 3-4 minutes per side. Skip the oven.
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1 Prepare the Ingredients
Peel, trim, and cut carrot on an angle into 1/4" slices.
Finely chop pickled ginger.Trim and thinly slice green onions on an angle, keeping white and green portions separate.Mince garlic.Combine garlic and sweet chili sauce in a mixing bowl. Set aside.Pat salmon fillets dry, and season flesh side with a pinch of pepper. -
2 Cook the Rice
Bring a small pot with rice, white portions of green onions, a pinch of salt, and 11/2 cups water to a boil.
Reduce to a simmer, cover, and cook until rice is tender, 18-20 minutes.Remove from burner and set aside covered.While rice cooks, cook the salmon. -
3 Cook the Salmon
Place a large non-stick pan over medium-high heat. Add 2 tsp. olive oil and salmon, skin side up, to hot pan. Sear on one side until golden brown, 2-4 minutes.
Transfer to prepared baking sheet, seared side up. Wipe pan clean and reserve.Roast in hot oven until salmon is firm and reaches a minimum internal temperature of 145 degrees, 7-10 minutes.While salmon roasts, cook carrot. -
4 Cook the Carrot
Return pan used to sear salmon to medium-high heat. Add 2 tsp. olive oil and carrot to hot pan. Stir often until lightly browned, 5-8 minutes.
Add ¼ cup water and cover. Cook until water is mostly evaporated and carrots are tender, 2-3 minutes.Stir in sweet chili garlic sauce and a pinch of salt and pepper until vegetables are coated. Remove from burner and cover. -
5 Make Sauce and Finish Dish
In another mixing bowl, combine miso and 2 tsp. water until miso is dissolved. Stir in mayonnaise, green portions of green onions, pickled ginger, and a pinch of salt and pepper until combined.
Plate dish as pictured on front of card, topping salmon with sauce, garnishing carrot with sesame seeds, and serving carrot over rice, if desired. Bon appétit!
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