Mustard Soy Salmon
with Pickled Scallions, Ginger Rice & Zesty Asparagus
- Fish
- Sesame
- Soy
- Wheat
- Milk
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.
Ingredients
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
Utensils
Cooking Steps
• 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°.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many loved the delicious sauce and ginger rice, with the mustard seasoning complementing the salmon perfectly 🍲.
- Ease of prep: Quick and easy to make, though some found timing tricky to get everything ready simultaneously.
- Suggestions: Consider cutting carrots into bite-sized pieces for easier eating. Adjust cooking times for high altitudes.
- Portions: A few wanted stronger flavors; try adding extra seasoning or sauce to taste.
Reviews from our home cooks
This was delicious! I loved the ginger rice and the pickled scallions! I cut the carrots up differently because I didn't want to have to cut them while I was eating. I'm really loving these salmon dishes
A bit on the sweet side likely due to the sauce but my husband really enjoyed it. The salmon skin stuck to the pan though which was a bit hard to clean.
The flavors came out much better than the meal looked.
Absolutely delicious, I will be making this at home myself AND choosing it as one of my meals when it's available on here.
The fish and rice were amazing, the broccoli and asparagus was not fresh it smelled awful. But they gave me a credit and it's the only time I've had this problem.
Trying to have everything ready at the same time didn't work. We live at high altitude so most things had to cook longer so by the time the main course was done the vegetables were cold and the rice had overcooked.
