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Vietnamese-Style Caramelized Ginger Salmon

Vietnamese-Style Caramelized Ginger Salmon

with Shallot Rice and Veggie Stir-Fry
4.5(28)
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Calories
: 
870 kcal
Protein
: 
33g protein
Difficulty
: 
Medium
Allergens:
  • Salmon
  • Anchovies
  • Soy
  • Wheat
  • Milk
  • Wheat
  • Crustaceans
  • Mustard
  • Fish
  • Milk
  • Soy
  • Sulphites
  • Egg
  • Sesame
  • May contain traces of allergens
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

56 g

Snow Peas

56 g

Carrot, julienned

1 unit(s)

Shanghai Bok Choy

30 g

Ginger

2 unit(s)

Green Onion

2 tbsp

Fish Sauce

(Contains: Wheat, Crustaceans, Mustard, Fish, Milk, Soy, Sulphites, Egg, Sesame, May contain traces of allergens, Anchovies)

1 tbsp

Brown Sugar

¼ cup

Vegetarian Oyster Sauce

(Contains: Mustard, Sesame, Sulphites, Crustaceans, Egg, Fish, Milk, May contain traces of allergens, Soy)

28 g

Crispy Shallots

(Contains: Wheat)

Not included in your delivery

2 tbsp

Unsalted Butter*

(Contains: Milk)

1.5 tbsp

Oil*

0.06 tsp

Salt*

0.06 tsp

Pepper*

Calories870 kcal
Fat43 g
Saturated Fat16 g
Carbohydrate91 g
Sugar18 g
Dietary Fiber3 g
Protein33 g
Cholesterol110 mg
Sodium1950 mg
Trans Fat0.5 g
Potassium950 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
•Medium Pot
•Measuring Spoons
•Measuring Cups
•Large Non-Stick Pan

Cooking Steps

PDF
Rinse and cook rice
1
  • Using a strainer, rinse rice until water runs clear.
  • Add rice, half the vegetarian oyster sauce and 1 tbsp (2 tbsp) butter to the boiling water, then reduce heat to medium-low.
  • Cover and cook until rice is tender and liquid is absorbed, 12-14 min. (NOTE: Reduce heat to low if water is boiling over.)
  • Remove from heat. Set aside, still covered.
Prep
2
  • While rice cooks, peel, then mince or grate ginger.
  • Thinly slice green onions.
  • Cut bok choy into 1-inch pieces. (TIP: Rinse bok choy leaves to wash away any hidden dirt!)
  • Pat salmon dry with paper towels then cut into 1-inch pieces. Season with salt and pepper.
Cook veggies
3
  • Heat a large non-stick pan over medium-high heat.
  • When hot, add 1/2 tbsp (1 tbsp) oil, then snow peas, bok choy and carrots. Cook, stirring often, until veggies are tender-crisp, 2-3 min.
  • Add remaining vegetarian oyster sauce. Stir to coat. Transfer to a plate and cover to keep warm.
Cook salmon
4
  • Reheat the same pan over medium-high.
  • When hot, add 1 tbsp (2 tbsp) oil, then salmon and ginger. Cook, stirring often, until salmon starts to turn opaque, 1-2 min.
  • Add brown sugar, fish sauce and 1 tbsp (2 tbsp) butter. Cook, stirring often, until salmon is lightly glazed and cooked through, 2-3 min.**
Finish and serve
5
  • Fluff rice with fork, then stir in half the crispy shallots.
  • Divide rice between plates.
  • Top with veggies, then salmon.
  • Spoon any remaining sauce from the pan over top.
  • Sprinkle green onions and remaining crispy shallots over top.
Modularity Step (under step 2)
6

If you've opted for salmon, pat dry with paper towels, then cut into 1-inch cubes. Season with salt and pepper. 

Modularity Step (under step 4)
7

Cook salmon in the same way the recipe instructs you to cook the shrimp.**

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