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One Pot Ginger Sesame Salmon

with Edamame and Ginger Garlic Soy Sauce
4.0(565)Review Summary
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Calories
: 
790 kcal
Protein
: 
38g protein
Total
: 
20 minutes
Difficulty
: 
Easy
Allergens:
  • Salmon
  • Soy
  • Sulphites
  • Wheat
  • Sesame
  • Fish
  • Mustard
  • Sesame
  • Soy
  • Sulphites
  • Peanuts
  • Milk
  • Tree nuts
  • Egg
  • Crustaceans
  • Wheat
  • May contain traces of allergens
  • Gluten

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Serving amount

250 g

Salmon Fillets, skin-on

(Contains: Salmon)

¾ cup

Jasmine Rice

(May be present: Fish, Mustard, Sesame, Soy, Sulphites, Peanuts, Milk, Tree nuts, Egg, Crustaceans, Wheat)

113 g

Corn Kernels

56 g

Edamame

(Contains: Soy)

2 tbsp

Soy Sauce

(Contains: Soy, Sulphites, Wheat May be present: Fish, Mustard, Sesame, Soy, Sulphites, Milk, Egg, Crustaceans, Wheat, Gluten)

1 unit(s)

Honey

½ tbsp

Seasoned Rice Vinegar

(May be present: Fish, Mustard, Sesame, Soy, Milk, Tree nuts, Egg, Wheat)

2 tbsp

Ginger-Garlic Puree

(May be present: Soy, Sulphites, Milk)

11 g

Asian Sesame Blend

(Contains: Sesame May be present: Mustard, Soy, Sulphites, Peanuts, Milk, Tree nuts, Wheat)

28 g

Crispy Shallots

(Contains: Wheat May be present: Gluten)

1 unit(s)

Green Onion

Not included in your delivery

1 tbsp

Oil*

⅓ tsp

Salt*

0.13 tsp

Pepper*

Calories790 kcal
Fat32 g
Saturated Fat9 g
Carbohydrate97 g
Sugar13 g
Dietary Fiber4 g
Protein38 g
Cholesterol80 mg
Sodium1640 mg
Potassium1150 mg
Calcium150 mg
Iron4 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.
•Strainer
•Large Pot
•Small Bowl

Cooking Steps

1
  • Before starting, add 1 1/4 cups (2 1/2 cups) water, half the Asian Sesame Blend and 1/8 tsp (1/4 tsp) salt to a large pot. Cover and bring to a boil over high.
    Wash and dry all produce.
  • Using a strainer, rinse rice until water runs clear.
  • Pat salmon dry with paper towels. Cut salmon into 1-inch pieces. (TIP: Remove skin before cutting.) Season with remaining Asian Sesame Blend, then salt and pepper.
2
  • To the boiling water, stir in rice and corn, then reduce heat to low. Cover and cook for 7 mins, remove lid. Add salmon and edamame, cover and cook for 6-7 min, until rice is tender and water is absorbed. Remove from heat. Set aside, still covered for 5 mins.
3
  • To a small bowl, add honey, soy sauce, half the vinegar (all for 4p) and ginger-garlic. Season with salt and pepper, then stir to combine.
  • Thinly slice green onion.
4
  • Remove salmon from pot and remove skin.
  • Fluff rice with a fork.
  • Divide rice between bowls and top with salmon.
  • Spoon sauce over top of salmon. (A- half the sauce in recipe B- Half a sku of Umami Ginger)
  • Sprinkle green onions and crispy shallots over top.

Customer reviews

Review summary

Updated on Aug 2026
  • Flavour: Several reviewers found the dish on the bland side; doubling up on the seasoning packet or leaning into the ginger garlic sauce can help boost the overall flavour.
  • Ease of prep: Most found this a quick and easy one-pot meal, with many completing it well under the estimated time.
  • Suggestions: Sear the salmon separately before adding it to the pot for better texture and easier skin removal; some reviewers also recommended adding extra green onion for more freshness.
  • Leftovers: Rice can turn goopy or stick to the bottom of the pot, so watch the liquid ratio closely and allow the full resting time off heat.
AI-generated from customer reviews

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