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Wild (Apri)Caught Salmon

Wild (Apri)Caught Salmon

with Zesty Roasted Carrots & Pistachio Rice

Gourmet
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Wild sockeye salmon is delicious and luxurious on its own, but our chefs found a way to make it truly incredible thanks to a fruity pan sauce. Rich stock, apricot jam, dried apricots, lemon juice, and chili powder mingle to create an elixir you’ll want to drizzle over everything. (And now you can!) As if that weren’t enough, there’s also sides of roasted carrots tossed with lemon zest and buttery pistachio-studded rice. Here’s to living your best life.

Allergens:FishShellfishTree NutsMilk

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Preparation Time35 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

12 ounce

Carrots

2 unit

Scallions

1 unit

Lemon

½ cup

Jasmine Rice

10 ounce

Wild Sockeye Salmon

(ContainsFish)

1 unit

Seafood Stock Concentrate

(ContainsFish, Shellfish)

2 tablespoon

Apricot Jam

1 ounce

Dried Apricots

1 teaspoon

Ancho Chili Powder

½ ounce

Pistachios

(ContainsTree Nuts)

Not included in your delivery

2 teaspoon

Olive Oil

2 teaspoon

Vegetable Oil

2 tablespoon

Butter

(ContainsMilk)

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3389 kJ
Calories810 kcal
Fat32 g
Saturated Fat10 g
Carbohydrate87 g
Sugar31 g
Dietary Fiber9 g
Protein38 g
Cholesterol100 mg
Sodium620 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
Utensilsarrow down iconarrow down icon
Peeler
Zester
Small pot
Baking Sheet
Paper Towel
Large Pan
Instructionsarrow up iconarrow up icon
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1

• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. • Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Trim and thinly slice scallions, separating whites from greens. Zest and quarter lemon.

2

• Melt 1 TBSP butter in a small pot over medium-high heat. Add scallion whites; cook, stirring occasionally, until just softened, 1 minute. • Stir in rice, ¾ cup water, 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. • 4 SERVINGS: Melt 2 TBSP butter. Use 1½ cups water.

3

• While rice cooks, toss carrots on a baking sheet with a large drizzle of olive oil; season with salt and pepper. • Roast on top rack until golden brown and tender, 20-25 minutes. • Remove from oven and toss with lemon zest to taste.

4

• Meanwhile, pat salmon* dry with paper towels and season with salt and pepper. • Heat a large drizzle of oil in a large pan over medium-high heat. Add salmon skin sides down and cook to desired doneness, 3-5 minutes per side. Turn off heat; transfer to a plate. Wash out pan.

5

• Heat pan used for salmon over medium heat. Add stock concentrate, jam, apricots, and ¼ cup water; stir to combine. Season with a pinch of chili powder to taste (start with ¼ tsp and add more from there if you like) and a squeeze of lemon juice to taste. • Simmer until mixture is thickened and glossy, 2-3 minutes. Remove from heat and stir in 1 TBSP butter. Season with salt and pepper. Add more chili powder and lemon juice if desired. • 4 SERVINGS: Use 1/3 cup water and 2 TBSP butter.

6

• Fluff rice with a fork; stir in pistachios and half the scallion greens. Season with salt and pepper. • Divide rice and carrots between plates. Serve salmon over rice. Top salmon with sauce and garnish with remaining scallion greens. Serve with any remaining lemon wedges on the side.