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Dijon-Soy Salmon with Pickled Ginger

Blistered String Beans over Seasoned Rice

Cooking time

25 minutes

Servings

2/4

Calories

760 /serving

Salty soy, spicy Dijon and sticky-sweet honey are all you need for tonight’s flavour-packed glazed salmon that is rendered tender and almost caramelized as it cooks. You’ll serve it with crisp blistered string beans and a bright, punchy mirin-marinated slaw over fluffy Japanese-spiced jasmine rice. Top it with fiery-sweet marinated ginger for a little extra kick.

We will send you:

  • 2 Salmon fillets
  • 100g Shredded red cabbage
  • 170g String beans
  • 157g Jasmine rice
  • 15ml Mirin
  • 30ml Soy sauce (low sodium)
  • 10g Dijon mustard
  • 7g Honey
  • 30g Marinated ginger
  • 12g Tokyo Street Food spice blend (brown sugar, sea salt, white sesame seeds, garlic, ginger, black pepper)

Contains: Salmon, Mustard, Sesame seeds, Soy, Sulphites, Wheat

You will need:

Medium pot
Medium pan
Oil
Salt & pepper
Total Fat
27 g
Saturated Fat
6 g
Sodium
1610 mg
Total Carbs
84 g
Sugars
10 g
Protein
38 g
Fibres
7 g
Preparation
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Cook the rice
In a medium pot, combine the rice, 1 ½ cups water (double for 4 portions) and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 14 to 16 minutes, until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 minutes. Add ½ the mirin and ⅓ of the spice blend. Fluff the cooked rice with a fork and set aside in a warm spot.
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Mise en place
While the rice cooks, trim off and discard the stem ends of the string beans. In a small bowl, combine the honey, ½ the soy sauce, as much of the Dijon as you’d like (add ½ for a milder flavour) and 1 tbsp water (double for 4 portions). In a medium bowl, make the slaw by combining the cabbage, remaining mirin, soy sauce and a drizzle of oil; season with S&P to taste. Toss thoroughly to combine.
a picture
Blister the string beans
In a medium pan, heat a drizzle of oil on medium-high. Add the string beans to the pan and cook, stirring frequently, 3 to 4 minutes, until beginning to soften; season with ½ the remaining spice blend and S&P to taste. Transfer the blistered beans to a plate and set aside in a warm spot. Wipe out and reserve the pan.
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Cook the salmon
In the same pan, heat a drizzle of oil on medium-high. Pat the salmon dry with paper towel; season with the remaining spice blend and S&P. Add the salmon* to the pan and cook, 2 to 3 on the first side, until partially cooked. Flip the salmon and add the Dijon-soy mixture. Continue to cook, turning the salmon often, 2 to 3 minutes, until the salmon is cooked through and glazed.
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Plate your dish
Divide the finished rice between your plates. Top with the slaw, blistered string beans, glazed salmon and marinated ginger. Spoon any remaining pan sauce over the blistered string beans. Bon appétit!

*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.