Apricot Ponzu Salmon
with Ginger Lime Rice & Roasted Broccoli
- Fish
- Soy
- Wheat
- Milk
Tonight’s chicken is all about the swoon-worthy pan sauce that’s made with apricot jam, citrusy ponzu, garlic, ginger, and butter. On the side, there’s jasmine rice and garlicky roasted broccoli. (Pssst—those sides would be equally delicious with the sauce.) This is one full meal we’re pretty sure you’ll want to whip up around the cluck.
Ingredients
1 thumb
Ginger
1 unit
Broccoli
1 clove
Garlic
1 unit
Lime
1 teaspoon
Garlic Powder
1 unit
Apricot Jam
18 milliliters
Ponzu Sauce
(Contains: Fish, Soy, Wheat)
¾ cup
Jasmine Rice
10 ounce
Salmon
(Contains: Fish)
Not included in your delivery
Salt
Pepper
Cooking Oil
Butter
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce. • Peel and mince ginger until you have 1 TBSP (2 TBSP for 4 servings). Cut broccoli into bite-size pieces if necessary. Peel and mince or grate garlic. Zest and quarter lime.
• Melt 1 TBSP butter(2 TBSP for 4 servings) in a small pot over medium-high heat. Add half the minced ginger(you’ll use the rest later); cook, stirring, until softened, 1 minute. • Stir in rice, 1 1⁄4 cups water(2 1⁄4 cups for 4), and a big pinch of salt. 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.
• While rice cooks, toss broccoli on a baking sheet with a drizzle of oil, garlic powder, salt, and pepper. • Roast on top rack until browned and tender, 12-15 minutes.
• While broccoli roasts, pat chicken dry with paper towels. Season all over with salt and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 5-7 minutes per side. • Transfer to a cutting board. Remove pan from heat to cool slightly.
• Return pan used for chicken to medium heat. Add a drizzle of oil, minced garlic, and remaining minced ginger; cook, stirring, until fragrant, 30 seconds. • Add jam, ponzu, and 1⁄4 cup water (1⁄3 cup for 4 servings). Stir, scraping up any browned bits from bottom of pan, until combined and thickened, 3-4 minutes. • Remove pan from heat; stir in 1 TBSP butter (2 TBSP for 4) and a squeeze of lime juice to taste.
• Fluff rice with a fork; stir in as much lime zest as you like. Season with salt to taste. • Slice chicken crosswise. • Divide rice, chicken, and broccoli between plates. Drizzle pan sauce over chicken. Serve with any remaining lime wedges on the side.
Fish is fully cooked when internal temperature reaches 145°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: The apricot ponzu sauce was deliciously flavorful, complementing the salmon well. Ginger and lime in the rice added a tasty twist.
- Ease of prep: This recipe is similar to the Apricot Miso dish, making it familiar and easy to prepare for returning customers.
- Suggestions: Consider adding extra lime zest to both the rice and salmon for a brighter citrus kick 🍋.
Reviews from our home cooks
This is similar to the Apricot Miso recipe, with the only difference being the ponzu instead of miso. All the sides and veggies were exactly the same. Fortunately, I really like the flavors and didn't really see much difference in flavor profiles, but that didn't really matter since it was deliciously flavorful with the ginger and lime in the rice. I added lime zest to the rice and salmon (that was not part of the recipe)
Pretty plain for us but will leave it to the chefs to determine how to spice up and vary.
This meal was great with Salmon. Flavorful sauce worked very well with it.
