Soy-Glazed Salmon & Scallion Broccoli
Cashew Rice, Spicy Mayo & Lime
- Fish
- Sesame
- Soy
- Wheat
- Tree Nuts
- Eggs
- Milk
Prep, sizzle, zap, serve—that’s the sound of our extra-convenient weeknight wonder meal! Thanks to a few clever time-savers from our chefs, you’ll be savoring a buttery cashew-lime rice topped with saucy soy-glazed chicken and garlicky steamed broccoli with scallions and chili flakes in just 15 minutes—no joke! Drizzle your bowls with creamy spicy mayo, sprinkle with scallion greens and crispy fried onions, then finish with a bright squeeze of fresh lime juice for a deliciously balanced bowl (fast!).
Ingredients
8 ounce
Broccoli
2 unit
Scallions
1 unit
Lime
10 ounce
Salmon
(Contains: Fish)
½ cup
Sweet Soy Glaze
(Contains: Sesame, Soy, Wheat)
1 teaspoon
Garlic Powder
1 teaspoon
Korean Chili Flakes
1 unit
Microwavable Rice
1 ounce
Cashews
(Contains: Tree Nuts)
2 tablespoon
Mayonnaise
(Contains: Eggs)
1 ounce
Sweet Thai Chili Sauce
1 unit
Crispy Fried Onions
(Contains: Wheat)
Not included in your delivery
Cooking Oil
Butter
(Contains: Milk)
Salt
Pepper
Nutrition Values
Utensils
Cooking Steps
• Wash and dry produce. • Cut broccoli into bite-size pieces if necessary. Trim and slice scallions, separating whites from greens. Quarter lime.
• Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and season with salt and pepper. Cook until browned and cooked through, 5-7 minutes per side. • Reduce heat to medium; stir in sweet soy glaze and 2 TBSP water (4 TBSP for 4 servings). Cook, turning chicken occasionally, until sauce has slightly thickened and chicken is evenly coated, 1-2 minutes.
• While chicken cooks, in a medium microwave-safe bowl, combine broccoli, scallion whites, garlic powder, and 2 TBSP water (4 TBSP for 4 servings). Cover with plastic wrap; poke a few holes in wrap. Microwave until tender, 11⁄2-3 minutes. Drain. (No microwave? No problem! Boil broccoli in a pot of salted water until tender, 2-4 minutes. Drain.) • Toss broccoli with as many chili flakes as you like. Season with salt. • Massage rice in package; snip to partially open. Microwave for 90 seconds. Carefully open package; stir in cashews, 1 TBSP butter, juice from one lime wedge, and a pinch of salt (2 TBSP butter and juice from two wedges for 4).
• In a small bowl, combine mayonnaise, chili sauce, and juice from one lime wedge (juice from two wedges for 4 servings). • Top rice with saucy chicken and broccoli in separate sections. Drizzle everything with spicy mayo. Top with scallion greens and crispy fried onions. Serve with any remaining lime wedges on the side.
Fish is fully cooked when internal temperature reaches 145°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: The salmon was tasty, with a sweet soy glaze that provided plenty of sauce for the dish.
- Ease of prep: Microwavable rice was appreciated for its convenience, making the meal quick to prepare.
- Suggestions: Consider skipping the spicy mayo; some found it unnecessary with the flavorful main dish.
