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Teriyaki Salmon with Mushroom Fried Rice
stovetop cooking
Prep & Cook Time: 10-15 min.
Spice Level: Mild
Cook Within: 3 days
Contains: Fish (Salmon), Wheat, Soy
Chef
Nigel Palmer
Teriyaki salmon and mushroom fried rice can only come in paper cartons, right? With chopsticks and soy sauce packets, and maybe a few cookies? That's delicious, no doubt, but this is even better: you can make it at home and it only takes about 15 minutes. Take-out is terrific, but this is divine.
In Your Box (serves 2)
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12 oz. Salmon Fillets
- 8½ oz. Cooked Jasmine Rice
- 4 oz. Cremini Mushrooms
- 3 oz. Peas
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2 oz. Teriyaki Glaze
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1 tsp. Umami Seasoning
- ¼ tsp. Red Pepper Flakes
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) lObWn43V
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Calories740
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Carbohydrates64g
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Net Carbs61g
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Fat34g
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Protein43g
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Sodium1300mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Non-Stick Pan
- 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 customized protein, pat dry and season both sides with a pinch of salt and pepper.
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If using ahi tuna, follow same instructions as salmon in Step 1, cooking until tuna reaches minimum internal temperature, 4-5 minutes per side. Tuna is often enjoyed medium-rare (pink in the middle). For medium-rare, cook 1-2 minutes per side. Consuming raw or undercooked tuna may increase your risk for food-borne illness.
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If using chicken, 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 shrimp, follow same instructions as salmon in Step 1, cooking until shrimp reaches minimum internal temperature, 2-3 minutes per side.
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If using NY strip steak, follow same instructions as salmon in Step 1, cooking until steak reaches minimum internal temperature, 9-11 minutes per side. Rest, 3 minutes. Halve to serve.
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1 Cook the Salmon
Pat salmon fillets 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 and sear until golden brown and salmon reaches a minimum internal temperature of 145 degrees, 4-6 minutes per side.Remove from burner.While salmon cooks, prepare ingredients. -
2 Prepare the Ingredients
Cut mushrooms into 1/4" slices.
Carefully massage rice in bag to break up any clumps. Tear a small slit in an upper corner of bag to vent. Place upright in microwave and heat, 45 seconds. Remove rice from packaging. -
3 Make the Rice
Place a large non-stick pan over medium heat and add 2 tsp. olive oil. Add mushrooms to hot pan and stir occasionally until browned, 3-4 minutes.
Add rice, seasoning blend, and red pepper flakes (to taste) and stir until any rice clumps are broken up. Then add peas and stir occasionally until heated through, 1-2 minutes.Stir in half the teriyaki glaze (reserve remaining for garnish), then stir constantly until sauce reduces slightly and rice is fully coated, 1-2 minutes.Remove from burner. -
4 Finish the Dish
Plate dish as pictured on front of card, topping salmon with remaining teriyaki glaze. Bon appétit!
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