Wild (Apri)Caught Salmon
with Zesty Roasted Carrots & Pistachio Rice
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.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
12 ounce
Carrots
2 unit
Scallions
1 unit
Lemon
½ cup
Jasmine Rice
10 ounce
Wild Sockeye Salmon
(Contains Fish)
1 unit
Seafood Stock Concentrate
(Contains Fish, Shellfish)
2 tablespoon
Apricot Jam
1 ounce
Dried Apricots
1 teaspoon
Ancho Chili Powder
½ ounce
Pistachios
(Contains Tree Nuts)
Not included in your delivery
2 teaspoon
Olive Oil
2 teaspoon
Vegetable Oil
2 tablespoon
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
• 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.
• 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.
• 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.
• 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.
• 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.
• 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.
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