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Seared Salmon featuring Orange Ginger Glaze

with Shiitake Fried Rice

Cooking time

0 minutes

Servings

0

Calories

0 /serving

Delicious, nutritious, and rich in omega-3 fatty acids, salmon is among one of the most heart-healthy foods. In this recipe, we’ll be preparing a sweet and savoury glaze for it and serving it alongside fried rice with shitake mushrooms and yu choy – a thin-stemmed variety of Chinese broccoli. Approximately 600 calories per serving.

We will send you:

  • 600g Salmon fillets
  • 200g Carrots
  • 110g Shiitake mushrooms
  • 50g Ginger
  • 4 Garlic cloves
  • 2 Scallions
  • 170g Yu choy
  • 1 Orange
  • 280g Jasmine rice
  • 60ml Sweet soy sauce

You will need:

Oil
Salt & pepper
Medium pot
Large pan
Total Fat
0 g
Saturated Fat
0 g
Sodium
0 mg
Total Carbs
0 g
Sugars
0 g
Protein
0 g
Preparation
a picture
Cook the rice
● In a medium pot, heat the rice, a big pinch of salt and 3 cups of water to boiling on high.
● Once boiling, cover the pot and reduce the heat to low.
● Cook, 11 to 13 minutes, or until the liquid is absorbed and the rice is tender.
● Remove from heat, set aside in a warm place (covered) for 5 minutes. Fluff the finished rice with a fork.
a picture
Mise en place
● While the rice cooks, wash and dry the fresh produce.
● Remove and discard the mushroom stems; thinly slice the caps.
● Peel and mince the garlic and ginger.
● Thinly slice the scallions, separating the white bottoms and green tops.
● Halve the carrots lengthwise and slice into thin rounds on the bias.
● Cut off and discard the root ends of the yu choy; thinly slice the stems and leaves.
● Halve the orange; squeeze the juice into a bowl, straining out any seeds.
a picture
Start the fried rice
● In a large pan (nonstick, if possible), heat a generous drizzle of oil on medium-high until hot.
● Add the mushrooms to the hot pan and cook, stirring occasionally, 4 to 5 minutes, or until lightly browned.
● Add the white bottoms of the scallions and ¾ of the garlic and ginger. Cook, stirring occasionally, 30 seconds to 1 minute, or until fragrant.
● Add the carrots and yu choy. Cook, stirring frequently, 2 to 3 minutes, or until the carrots are softened and the yu choy is wilted.
a picture
Finish the fried rice
● Add the fluffed rice and ¾ of the sweet soy sauce to the pan of veggies.
● Cook, stirring frequently, 2 to 3 minutes, or until thoroughly combined. Season with S&P to taste.
● Transfer to a serving dish and set aside in a warm place. Wipe out the pan.
a picture
Cook the salmon
● Pat the salmon fillets dry with a paper towel and season with S&P on both sides.
● In the same pan used to cook the fried rice, heat a drizzle of oil on medium-high until hot.
● Add the seasoned salmon fillets to the hot pan; cook 2 to 3 minutes per side, or until crispy and golden brown.
● Transfer to a plate and set aside.
a picture
Make the sauce & serve your dish
● Heat the same pan on medium.
● Add the remaining garlic and ginger to the hot pan and cook, stirring constantly, 20 seconds, or until fragrant.
● Add the orange juice, remaining sweet soy sauce and ¼ cup of water. Cook, stirring occasionally, 30 seconds to 1 minute, or until well combined.
● Add the cooked salmon fillets and cook, spooning the sauce over top, 1 to 2 minutes, or until the sauce is slightly reduced.
● Transfer to a serving dish.
● Garnish with the green tops of the scallions. Bon appétit!