Miso Apricot Salmon
with Garlic Ginger Rice & Zesty Carrots
Fishing for a new twist on salmon? We’ve got just the thing! Crispy skin-on fillets are drizzled with an umami-packed sauce of apricot jam, miso broth, lime juice, and butter. On the side, there’s fluffy, aromatic ginger rice, plus roasted carrots tossed with lime zest. If that doesn’t lure you in, we don’t know what will!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
12 ounce
Carrots
2 unit
Scallions
1 clove
Garlic
1 thumb
Ginger
1 unit
Lime
½ cup
Jasmine Rice
10 ounce
Salmon
(ContainsFish)1 unit
Apricot Jam
1 unit
Miso Sauce Concentrate
(ContainsSoy)Not included in your delivery
Kosher Salt
Pepper
1 tablespoon
Cooking Oil
2 tablespoon
Butter
(ContainsMilk)
• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. • Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Peel and mince garlic. Peel and mince ginger until you have 1 TBSP (2 TBSP for 4 servings). Trim and thinly slice scallions, separating whites from greens. Zest and quarter lime.
• Toss carrots on a baking sheet with a drizzle of oil, salt, and pepper. • Roast on top rack until browned and tender, 20-25 minutes. • Meanwhile, melt 1 TBSP butter in a small pot over medium-high heat. Add garlic and half the minced ginger; cook, stirring, until fragrant, 30 seconds. • Add rice, ¾ cup water (1½ cups for 4 servings), 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, pat salmon* dry with paper towels and season all over with salt and pepper. • Heat a drizzle of oil in a large, preferably nonstick, pan over mediumhigh heat. Add salmon skin sides down and cook until browned and crispy, 5-7 minutes. Flip and cook until salmon is cooked through, 1-2 minutes more. • Turn off heat; remove from pan and set aside. Wipe out pan.
• Heat another drizzle of oil in same pan over medium heat. Add scallion whites and remaining minced ginger; cook, stirring, until fragrant and softened, 1 minute.
• Add miso sauce concentrate, half the jam (all for 4 servings), ¼ cup water (1/3 cup for 4), and a squeeze of lime juice to pan with aromatics. Cook, stirring, until combined and thickened, 2-3 minutes. • Remove from heat and stir in 1 TBSP butter (2 TBSP for 4) until melted. Taste and add more lime juice if desired.
• Fluff rice with a fork and season with salt. • Toss carrots with lime zest. • Divide rice, carrots, and salmon between plates. Drizzle salmon with sauce and sprinkle everything with scallion greens. Serve with any remaining lime wedges on the side.