Express
Teriyaki Salmon Rice Bowl
with edamame and cabbage
Prep & Cook Time: 10-15 min.
Spice Level: Medium
Cook Within: 3 days
Contains: Fish (Salmon), Wheat, Sesame, Soy
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Over 30g protein
Chef
Laura Alpern
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
- 8 oz. Slaw Mix
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4 fl. oz. Teriyaki Glaze
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5 oz. Edamame
- 2 Green Onions
- 2 tsp. Asian Garlic, Ginger & Chile Seasoning
- 1 tsp. Garlic Salt
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1½ 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) oPN9rg3X
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Calories640
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Carbohydrates51g
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Net Carbs45g
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Fat32g
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Protein37g
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Sodium1630mg
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 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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If using diced chicken breasts, pat dry. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
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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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1 Cook and Flake 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.
Place a large non-stick pan over medium heat and add 1 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, 3-4 minutes per side.Remove from burner. Transfer salmon to a plate. Let cool, 5 minutes.Once cool enough to handle, remove and discard skin. Flake salmon into bite-sized pieces.While salmon cooks and cools, continue recipe. -
2 Prepare and Cook the Vegetables
Trim and thinly slice green onions on an angle, keeping white and green portions separate.
Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil. Add slaw mix, edamame, white portions of green onions, half the garlic salt (reserve remaining for rice), and a pinch of pepper to hot pan. Stir occasionally until vegetables are tender, 3-5 minutes.Remove from burner.While vegetables cook, continue recipe. -
3 Heat the Rice
Carefully massage rice in bag to break up any clumps. Remove rice from packaging. Place rice and remaining garlic 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. -
4 Finish the Dish
Plate dish as pictured on front of card, topping rice with vegetables, salmon, and teriyaki glaze. Garnish with green portions of green onions and sesame seeds. Bon appétit!
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