Mandarin Chili Salmon
- Soy
- Wheat
- Fish
- Milk
There's something about coming home to a pork chop dinner that’s so old-school satisfying. And this one’s got some new-school flavors: garlicky roasted carrots and zucchini with a crusty, pan-seared chop and a sweet, savory, and bright mandarin-chili sauce dotted with edamame. It’s all served over fluffy cooked rice, sprinkled with scallion greens and more velvety sauce. School’s out!
Ingredients
½ tablespoon
Cornstarch
6 ounce
Carrots
2 ounce
Sweet Thai Chili Sauce
1 unit
Zucchini
1 unit
Chicken Stock Concentrate
2 tablespoon
Soy Sauce
(Contains: Soy, Wheat)
4 ounce
Edamame
(Contains: Soy)
1 unit
Mandarin Orange
2 unit
Scallions
¾ cup
Jasmine Rice
1 teaspoon
Garlic Powder
10 ounce
Salmon
(Contains: Fish)
Not included in your delivery
1 teaspoon (tsp)
Sugar
4 teaspoon (tsp)
Cooking Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Cooking Steps
Adjust rack to middle position and preheat oven to 450 degrees. Wash and dry produce.
Trim and halve zucchini lengthwise; cut crosswise into ½-inch-thick half-moons. Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Halve mandarin. Trim and thinly slice scallions, separating whites from greens.
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, covered, until rice is tender, 15-18 minutes.
Keep covered off heat until ready to serve.
While rice cooks, toss zucchini and carrots on a baking sheet with a large drizzle of oil, garlic powder, salt, and pepper. Roast on middle rack until browned and tender, 18-20 minutes.
While veggies roast, in a medium bowl, whisk together juice from whole mandarin (both for 4 servings), stock concentrate, chili sauce, soy sauce, half the cornstarch (all for 4), ½ cup water (1 cup for 4), and 1 tsp sugar (2 tsp for 4).
Pat pork* dry with paper towels and season all over with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add pork and cook until browned and cooked through, 4-6 minutes per side.
Turn off heat; transfer pork to a plate. Wipe out pan.
Swap in salmon* for pork. Cook salmon (skin sides down) until skin is crisp, 5-7 minutes, then flip and cook until cooked through, 1-2 minutes more.
Heat a drizzle of oil in pan used for pork over medium-high heat. Add scallion whites and edamame; cook, stirring occasionally, until fragrant and soft, 30-60 seconds.
Add mandarin chili sauce. Reduce heat to medium; cook, stirring occasionally, until sauce begins to thicken, 2-4 minutes. Turn off heat. Stir in 1 TBSP butter (2 TBSP for 4 servings) until melted.
Add pork to sauce and turn to coat.
Fluff rice with a fork; season with salt and pepper.
Divide rice and veggies between plates. Top rice with pork and drizzle with any remaining sauce. Garnish with scallion greens and serve.
