Thai Ginger Peach Salmon
with Green Bell Pepper, Cilantro-Lime Rice & Peanuts
- Soy
- Wheat
- Peanuts
- Fish
- Milk
Now with more chicken! 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. This easy breezy meal features a sweet and savory peach ginger pan sauce that coats tender chicken cutlets. The fruit is simmered with bell pepper, peach jam, and soy sauce, and served atop zesty cilantro-lime rice to soak up every last drop. With a final garnish of peanuts and scallion greens, this speedy supper is full of summery vibes.
Ingredients
1 unit
Green Bell Pepper
1 unit
Peach Jam
1 ounce
Sweet Thai Chili Sauce
2 tablespoon
Soy Sauce
(Contains: Soy, Wheat)
½ unit
Lime
2 unit
Scallions
1 unit
Peach
¼ ounce
Cilantro
1 ounce
Ginger Paste
¾ cup
White Rice
½ ounce
Peanuts
(Contains: Peanuts)
10 ounce
Salmon
(Contains: Fish)
Not included in your delivery
1 tablespoon (tbsp)
Cooking Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Salt
½ tablespoon (tbsp)
Sugar
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), and a 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, wash and dry produce.
Halve peach and remove pit; thinly slice peach. Zest and quarter lime. Halve, core, and slice bell pepper into ¼-inch strips. Trim scallions; cut whites into 1-inch pieces and thinly slice greens. Roughly chop cilantro. Roughly chop peanuts.
In a small bowl, toss peach slices with ½ TBSP sugar (1 TBSP for 4 servings) and a pinch of salt; set aside.
In a second small bowl, combine soy sauce, ginger paste, chili sauce, jam, juice from half the lime (all the lime for 4 servings), and pepper; set aside. TIP: For a milder sauce, use less ginger paste!
Pat chicken* 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 chicken; cook until browned and cooked through, 5-7 minutes per side.
Turn off heat; transfer to a plate. Wipe out pan.
Heat a large drizzle of oil in pan used for chicken over medium-high heat. Add bell pepper, scallion whites, salt, and pepper. Cook, stirring occasionally, until softened, 5 minutes.
Add peach slices (and any juices) to pan; cook, stirring, until lightly browned, 1-2 minutes.
Add 2 TBSP water (4 TBSP for 4 servings); cook, stirring, until thickened and syrupy, 30-60 seconds more.
Remove from heat; stir in 1 TBSP butter (2 TBSP for 4) until melted.
Return pan with peach mixture to medium-low heat; add soy-ginger sauce. Cook, stirring, until sauce has thickened and peach and bell pepper are tender, 1-2 minutes.
Fluff rice with a fork; stir in lime zest and half the cilantro.
Slice chicken crosswise.
Divide rice between shallow bowls. Top with chicken, peach and bell pepper, and any remaining sauce from pan. Garnish with peanuts, scallion greens, and remaining cilantro. Serve.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many enjoyed the blend of fruit, veggies, and protein, though some found the ginger sauce overpowering and peach flavor subtle.
- Ease of prep: Cooking time varied; some struggled with timing, while others found it took longer than expected for a 4-serving meal.
- Suggestions: Consider slicing green peppers very thinly to balance with the peach. Try smaller peach slices for better distribution of flavor.
- Portions: A few wished for more vegetables in the dish to round out the meal.
