Mustard Soy Steelhead Trout
with Pickled Scallions, Ginger Rice & Zesty Broccoli
- Fish
- Sesame
- Soy
- Wheat
- Milk
**Now with more rice! You asked, we listened: This isn't the HelloFresh you remember. Bigger menu. Upgraded recipes. Increased portion sizes. More variety. The best way to cook dinner just got BETTER.** 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 broccoli 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
8 ounce
Broccoli
5 teaspoon
White Wine Vinegar
10 ounce
Steelhead Trout
(Contains: Fish)
4 tablespoon
Sweet Soy Glaze
(Contains: Sesame, Soy, Wheat)
1 tablespoon
Sesame Seeds
(Contains: Sesame)
1 unit
Lime
2 unit
Scallions
2 teaspoon
Dijon Mustard
¾ cup
Jasmine Rice
1 teaspoon
Sriracha
1 thumb
Ginger
Not included in your delivery
1 tablespoon (tbsp)
Cooking Oil
2 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Cooking Steps
Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.
Cut broccoli into bite-size pieces if necessary. Peel and mince or grate ginger. Trim and thinly slice scallions, separating whites from greens. Zest and quarter lime.
Toss broccoli on a baking sheet with a large drizzle of oil, salt, and pepper.
Roast on top rack until browned and tender, 15-20 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, 1¼ cups water (2¼ 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 broccoli with lime zest to taste.
Divide rice, broccoli, 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 any remaining lime wedges on the side.
