Sweet Thai Chili Salmon
with Zesty Rice & Roasted Green Beans
- Fish
- Soy
- Wheat
- Milk
The pan sauce on tonight’s pork is sweeeet (and spicy). Our chefs combined sweet Thai chili sauce with ponzu, shallot, lime, and butter—a winning combination with pork filet. You’ll prep fluffy zesty rice and tender roasted green beans on the side. If this sounds like a meal fit for a restaurant-worthy night, that’s ‘cause it is (just in your PJs in the comfort of your own home!).
Ingredients
1 unit
Shallot
1 unit
Lime
¼ ounce
Cilantro
½ cup
Jasmine Rice
10 ounce
Salmon
(Contains: Fish)
6 ounce
Green Beans
1 ounce
Sweet Thai Chili Sauce
1 unit
Chicken Stock Concentrate
6 milliliters
Ponzu Sauce
(Contains: Fish, Soy, Wheat)
Not included in your delivery
1 tablespoon
Cooking Oil
1 tablespoon
Butter
(Contains: Milk)
Salt
Pepper
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce. • Trim green beans if necessary. Halve, peel, and mince shallot. Zest and quarter lime. Roughly chop cilantro.
• In a small pot, combine rice, 3⁄4 cup water (11⁄2 cups for 4 servings), and a big pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.
• While rice cooks, pat pork* dry with paper towels; season all over with salt and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add pork and sear, turning occasionally, until browned all over, 4-8 minutes (it’ll finish cooking in the next step). Remove pan from heat. • Transfer pork to one side of a baking sheet.
Swap in chicken* or salmon* for pork. Cook until chicken is cooked through, 3-5 minutes per side, or cook salmon (skin sides down) until skin is crisp, 5-7 minutes, then flip and cook until cooked through, 1-2 minutes more. Transfer to a cutting board. (Skip roasting chicken or salmon.)
• Toss green beans on opposite side of sheet from pork with a drizzle of oil, salt, and pepper. • Roast on top rack until pork is cooked through and green beans are browned and tender, 10-12 minutes. • Once pork is done, transfer to a cutting board to rest for 5 minutes. Thinly slice crosswise.
Slice chicken crosswise (skip slicing salmon).
• Heat a drizzle of oil in pan used for pork over medium-high heat. Add shallot; cook until softened and slightly browned, 1-2 minutes. • Stir in stock concentrate, chili sauce, ponzu, and 1⁄4 cup water (1/3 cup for 4 servings). Bring to a simmer and cook until slightly reduced, 2-3 minutes. • Stir in a big squeeze of lime juice to taste. Remove pan from heat; stir in 1 TBSP butter (2 TBSP for 4) until melted.
• Fluff rice with a fork; stir in lime zest and half the cilantro. Season with salt and pepper. • Divide rice, green beans, and pork between plates. Top pork with pan sauce. Garnish everything with remaining cilantro. Serve with any remaining lime wedges on the side.
Salmon is fully cooked when internal temperature reaches 145°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many enjoyed the tasty dish, especially praising the flavorful sauce and zesty cilantro-lime rice 🍚.
- Ease of prep: Some found timing tricky; consider preparing the sauce while the salmon cooks to serve everything hot.
- Suggestions: For crispier veggies, try steaming the green beans instead of roasting, then season with salt and butter.
- Portions: Salmon pieces varied in size; even cuts would help ensure more consistent cooking.
