Sizzling Spiced Salmon with Golden Rice

Name: Sizzling Spiced Salmon with Golden Rice plus Roasted Broccoli & Scallion Crema
Total time: 35 min
Yield: 2
Cuisine: North America
Ingredients: 9 ounce Carrots; 2 unit Scallions; 1 tablespoon Fajita Spice Blend; 1 teaspoon Turmeric; ½ cup White Rice; 10 ounce Skin-on Salmon; Salt; Pepper; 1 tablespoon Cooking Oil; 1 tablespoon Butter; 8 ounce Broccoli; 1.5 tablespoon Sour Cream

plus Roasted Broccoli & Scallion Crema

Recipe Development TeamPublished on January 10, 2024

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Fishing for a meal that’s light and bright but still supremely satisfying? This salmon dish is all that, and more. You’ll season fillets with our blend of fajita-style spices, then sizzle them in a hot pan and serve atop a fluffy bed of buttery golden turmeric rice. Drizzle with cool, tangy scallion crema, then plate it all up with sweet roasted carrots to round out this simple, nutritious, and delicious dish.

Tags:

Protein Smart

Allergens:

Fish

•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 Time35 minutes

Prep Time5 minutes

DifficultyMedium

Ingredients

serving amount

9 ounce

Carrots

2 unit

Scallions

1 tablespoon

Fajita Spice Blend

1 teaspoon

Turmeric

½ cup

White Rice

10 ounce

Skin-on Salmon

(Contains: Fish)

8 ounce

Broccoli

1.5 tablespoon

Sour Cream

(Contains: Milk)

Not included in your delivery

Salt

Pepper

1 tablespoon

Cooking Oil

1 tablespoon

Butter

(Contains: Milk)

Nutrition Values

/ per serving

Calories710 kcal

Fat39 g

Saturated Fat11 g

Carbohydrate51 g

Sugar4 g

Dietary Fiber4 g

Protein36 g

Cholesterol100 mg

Sodium160 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

•Peeler

•Baking Sheet

•Small pot

•Paper Towel

•Large Pan

•Small Bowl

Instructions

• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Trim and thinly slice scallions, separating whites from greens. • Toss carrots on a baking sheet with a large drizzle of oil, half the Fajita Spice Blend, salt, and pepper. Roast on top rack until browned and tender, 20-25 minutes.

Cut broccoli into bite-size pieces if necessary. (Reserve carrots for another use.) Swap in broccoli for carrots; roast for 15-20 minutes.

• Meanwhile, in a small pot, melt 1 TBSP butter (2 TBSP for 4 servings) over medium-high heat. • Stir in scallion whites and half the turmeric (all for 4); cook, stirring constantly, until fragrant, 30-60 seconds. Add rice, ¾ cup water (1½ cups for 4), 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; season all over with remaining Fajita Spice Blend, salt, and pepper. • Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add salmon to pan, skin sides down. Cook until skin is crisp and fish is almost cooked through, 5-7 minutes. • Flip and cook until fish is opaque and cooked through, 1-2 minutes more. Turn off heat; transfer to a plate.

• While salmon cooks, in a small bowl, combine sour cream and scallion greens. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper. • Fluff rice with a fork; taste and season with salt and pepper. Divide rice, salmon, and carrots between plates. Drizzle salmon with scallion crema and serve.

Salmon is fully cooked when internal temperature reaches 145°.