Mustard Soy Salmon

Name: Mustard Soy Salmon with Pickled Scallions, Ginger Rice & Zesty Asparagus
Total time: 40 min
Yield: 2
Cuisine: Southeast Asia
Ingredients: 6 ounce Asparagus; 1 thumb Ginger; 5 teaspoon White Wine Vinegar; 2 teaspoon Dijon Mustard; 10 ounce Salmon; 1 teaspoon Sriracha; 2 unit Scallions; 1 unit Lime; 4 tablespoon Sweet Soy Glaze; ½ cup Jasmine Rice; 1 tablespoon Sesame Seeds; Cooking Oil; Butter; Salt; Pepper; 12 ounce Carrots

with Pickled Scallions, Ginger Rice & Zesty Asparagus

Recipe Development TeamPublished on April 30, 2025

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Succulent, crispy-skinned salmon is glazed with soy, mustard, and ginger, before getting a final sprinkle of nutty sesame seeds. It’s paired with tender, oven-roasted carrots tossed with lime zest and fluffy ginger-infused rice. Pickled scallions add brightness, while a drizzle of Sriracha and a squeeze of lime brings the heat and zing.

Allergens:

Fish

•Sesame

•Soy

•Wheat

•Milk

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time40 minutes

Prep Time10 minutes

DifficultyMedium

Ingredients

serving amount

6 ounce

Asparagus

1 thumb

Ginger

5 teaspoon

White Wine Vinegar

2 teaspoon

Dijon Mustard

10 ounce

Salmon

(Contains: Fish)

1 teaspoon

Sriracha

2 unit

Scallions

1 unit

Lime

4 tablespoon

Sweet Soy Glaze

(Contains: Sesame, Soy, Wheat)

½ cup

Jasmine Rice

1 tablespoon

Sesame Seeds

(Contains: Sesame)

12 ounce

Carrots

Not included in your delivery

Cooking Oil

Butter

(Contains: Milk)

Salt

Pepper

Nutrition Values

/ per serving

Calories820 kcal

Fat46 g

Saturated Fat13 g

Carbohydrate80 g

Sugar25 g

Dietary Fiber8 g

Protein37 g

Cholesterol120 mg

Sodium1160 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Zester

•Peeler

•Baking Sheet

•Small pot

•Baking Dish or Sautépan with Lid

•Small Bowl

•Paper Towel

•Large Pan

Instructions

• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Trim, peel, and halve carrots lengthwise; cut into 3-inch-long, 1⁄2-inch-thick pieces. Peel and mince or grate ginger. Trim and thinly slice scallions, separating whites from greens. Zest and quarter lime.

• Toss carrots on a baking sheet with a large drizzle of oil, salt, and pepper. • Roast on top rack until browned and tender, 20-25 minutes. • Cover to keep warm.

• Meanwhile, melt 1 TBSP butter in a small pot over medium-high heat. Add half the ginger; cook, stirring, until fragrant, 30 seconds. • Stir in rice, 3⁄4 cup water (1 1⁄2 cups for 4 servings), and a pinch of salt. Bring to a boil; cover and reduce to a low simmer. Cook until tender, 15-18 minutes. • Keep covered off heat until ready to serve.

• While rice cooks, in a small bowl, combine scallion whites, vinegar, and a pinch of salt. Set aside to pickle. • In a separate small bowl, combine sweet soy glaze, mustard, remaining ginger, and a squeeze of lime juice.

• Pat salmon* dry with paper towels. Season all over with salt and pepper. • Heat a drizzle of oil in a large, preferably nonstick, pan over medium- high heat. Add salmon, skin sides down; cook until skin is lightly browned and crispy, 5-7 minutes. Carefully flip and cook until fish is opaque and cooked through, 1-2 minutes more. • Add sauce to pan; turn salmon to thoroughly coat. Remove pan from heat.

• Fluff rice with a fork; stir in 1 TBSP butter (2 TBSP for 4 servings) and season with salt and pepper. • Toss carrots with lime zest to taste. • Divide rice, carrots, and salmon between plates; drizzle salmon with any remaining sauce. Top with pickled scallion whites, scallion greens, and sesame seeds. Drizzle with as much Sriracha as you like. Serve with remaining lime wedges on the side.

Fish is fully cooked when internal temperature reaches 145°.