One-Pan Sticky Miso Ginger Salmon
with Rice & Garlicky Snap Peas
Crispy-skinned salmon fillets are drizzled with a sticky, tangy, umami-packed miso ginger dressing. On the side are buttery rice and garlicky, crisp-tender stir-fried snap peas, plus more dressing to drizzle at will! Did someone say this delicious dish is ready in 15 minutes? Yep, we did!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 teaspoon
Garlic Powder
10 ounce
Salmon
(Contains: Fish)
1 teaspoon
Korean Chili Flakes
1 unit
Microwavable Rice
4 ounce
Sugar Snap Peas
2 ounce
Miso Ginger Dressing
(Contains: Sesame, Soy)
Not included in your delivery
Salt
Pepper
Cooking Oil
Butter
(Contains: Milk)
Nutrition Values
Utensils
Instructions
• Wash and dry produce. • Trim and remove strings from snap peas. • Heat a drizzle of oil in a large, preferably nonstick, pan over medium heat. Add snap peas; cook, stirring occasionally, until lightly charred and tender, 4-5 minutes. Season with garlic powder, salt, and pepper. • Turn off heat; transfer to a plate. Wipe out pan.
• While snap peas cook, pat salmon* dry with paper towels; season with a big pinch of salt and pepper. • Once snap peas are done, heat a drizzle of oil in same pan over medium-high heat. Add salmon, skin sides down; cook until skin is crisp, 5-7 minutes, then flip and cook until cooked through, 1-2 minutes more. Transfer to a plate.
• While salmon cooks, massage rice in package to break up grains. Transfer to a medium microwave-safe bowl; add 2 TBSP water (4 TBSP for 4 servings). Cover tightly with plastic wrap and microwave until heated through, 1-2 minutes. • Add 1 TBSP butter (2 TBSP for 4); stir until butter has melted and rice is evenly coated.
• Divide rice, salmon, and snap peas between plates. Top salmon with enough miso ginger dressing to coat; sprinkle with as many chili flakes as you like. Serve with any remaining miso ginger dressing on the side.
Fish is fully cooked when internal temperature reaches 145°.
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