Apricot Balsamic Glazed Salmon
with Ginger Garlic Rice & Sesame Green Beans
- Soy
- Wheat
- Sesame
- Fish
- Milk
A glaze you’ll be thinking about for days! Apricot jam meets balsamic vinegar for a sweet, sticky, and tangy sauce on savory pork filets. Don’t sleep on the sides because they get lots of flavor love, too: jasmine rice cooked with ginger, garlic, and stock, plus steamed green beans that get a nutty aroma from sesame oil. Drizzle everything with soy sauce for serious umami satisfaction.
Ingredients
⅓ tablespoon
Fry Seasoning
1 unit
Apricot Jam
8 ounce
Green Beans
5 teaspoon
Balsamic Vinegar
¾ cup
Jasmine Rice
1 unit
Chicken Stock Concentrate
2 tablespoon
Soy Sauce
(Contains: Soy, Wheat)
1 clove
Garlic
1 tablespoon
Sesame Oil
(Contains: Sesame)
2 unit
Scallions
1 thumb
Ginger
½ unit
Shallot
10 ounce
Salmon
(Contains: Fish)
Not included in your delivery
teaspoon (tsp)
Salt
1 teaspoon (tsp)
Sugar
2 teaspoon (tsp)
Cooking Oil
3 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Wash and dry produce (except green beans).
Peel and mince or grate ginger. Trim and thinly slice scallions, separating whites from greens. Peel and mince or grate garlic. Halve, peel, and mince half the shallot (whole shallot for 4 servings).
Melt 1 TBSP butter in a small pot over medium-high heat. Add ginger, scallion whites, and half the garlic (all for 4 servings); cook until softened, 1-2 minutes.
Stir in rice, half the stock concentrate (you’ll use the rest later) and 1¼ cups water (2¼ cups for 4). Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes.
Keep covered off heat until ready to serve.
Pat pork* dry with paper towels; season all over with salt, pepper, and 1 tsp Fry Seasoning (2 tsp for 4 servings; we sent more).
Heat a large drizzle of oil in a large pan over medium-high heat. Add pork; cook until browned and cooked through, 4-6 minutes per side. TIP: Lower heat if pork begins to brown too quickly.
Turn off heat; transfer to a cutting board to rest. Wash out pan.
Melt 1 TBSP butter in same pan over medium-high heat. Add minced shallot and cook until softened, 2-3 minutes.
Stir in jam and vinegar; simmer until syrupy, 30-60 seconds.
Stir in ¼ cup water (½ cup for 4 servings), remaining stock concentrate, and 1 tsp sugar (2 tsp for 4). Bring to a boil, then lower heat; simmer until thickened, 3-4 minutes.
Remove from heat. Stir in 1 TBSP butter until melted. Season with salt and pepper.
Pierce green bean bag with a fork; place bag on a plate. Microwave until tender, 1-2 minutes. TIP: No microwave? No problem! Steam beans in a small pot with a splash of water until just tender, 5-7 minutes.
Carefully transfer green beans to a medium bowl. Toss with sesame oil and season with salt and pepper.
Fluff rice with a fork; season with salt and pepper. Stir any resting juices from pork into pan with glaze.
Slice pork crosswise.
Divide rice, pork, and green beans between plates. Drizzle pork with glaze. Top everything with scallion greens and soy sauce to taste. Serve.
