Blood Orange Ginger Glazed Salmon Bowls
with Jasmine Rice, Roasted Sweet Potato & Pickled Cucumber Salad
- Eggs
- Soy
- Wheat
- Sesame
- Fish
Tender ginger-marinated salmon glazed with a blood orange soy ginger sauce sits atop fluffy rice and roasted sesame sweet potato. A zesty pickled cucumber salad with blood orange segments and scallions adds the perfect acidic pop to balance the rich fish for restaurant-quality flavors at home!
Ingredients
5 teaspoon
Rice Wine Vinegar
1 unit
Sweet Potato
4 tablespoon
Spicy Mayo
(Contains: Eggs, Soy, Wheat)
1 unit
Mini Cucumber
4 tablespoon
Sweet Soy Glaze
(Contains: Sesame, Soy, Wheat)
1 tablespoon
Sesame Seeds
(Contains: Sesame)
1 unit
Blood Orange
2 unit
Scallions
1 ounce
Ginger Paste
¾ cup
White Rice
10 ounce
Salmon
(Contains: Fish)
Not included in your delivery
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
3 teaspoon (tsp)
Cooking Oil
½ teaspoon (tsp)
Sugar
Nutrition Values
Utensils
Cooking Steps
-
Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.
-
In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), and a 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, dice sweet potato into ½-inch pieces. Trim and finely dice cucumber. Halve blood orange; squeeze juice from half the blood orange into a small bowl. Peel remaining blood orange; dice segments into ½-inch pieces. Trim and thinly slice scallions, separating whites from greens.
- Pat salmon* dry with paper towels. Using a sharp knife, slowly cut between flesh and skin ½ inch at a time, being careful not to cut into flesh, until skin is fully removed from fish. Discard skin.
- Dice salmon into 1-inch pieces. Transfer to a medium bowl. Add half the ginger paste, a drizzle of oil, and pepper. Stir to combine.
- Set aside to marinate.
-
Toss sweet potato on a baking sheet with a drizzle of oil, salt, and pepper. Roast on top rack until browned and tender, 15-20 minutes.
-
Once done, remove sheet from oven and carefully toss sweet potato with half the sesame seeds.
-
While sweet potato roasts, in a second medium bowl, combine vinegar, ½ tsp sugar (1 tsp for 4 servings), and a pinch of salt. Add cucumber and toss to coat. Set aside until ready to serve.
-
To bowl with blood orange juice, add sweet soy glaze and remaining ginger paste; stir to combine.
-
Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add salmon; cook, turning occasionally, until lightly browned on all sides and cooked through, 4-6 minutes. (For 4 servings, you may need to cook in batches.) TIP: Be very gentle when flipping your salmon. If it begins to flake or fall apart, don’t fret—it’ll still be delicious!
- Stir in blood orange sauce and cook until salmon is coated, 30-60 seconds.
- Drain cucumber and return to bowl. Add blood orange segments, scallion whites, salt, and pepper to bowl.
-
Fluff rice with a fork.
-
Divide rice between plates; top with salmon, cucumber-orange salad, and roasted sweet potato in separate sections. Drizzle with as much spicy mayo as you like. Garnish with remaining sesame seeds and scallion greens. Serve.
