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Ready in 25 minutes

Ponzu-Glazed Salmon with Wasabi Mayo

over Fluffy Rice with Cucumber Salad

Cooking time

25 minutes




950 /serving

If you’re looking for elegant simplicity, this is the dish for you. Pan-cooked fillets of salmon achieve moist and flaky pink perfection when coated with a tangy and tart sauce of ponzu, honey and garlic. Naturally, you’ll want to serve them over a mound of rice, doling out a cute little cucumber and radish salad for crispness. Finally, turn up the dial on the Asian theme by adding wasabi powder to mayo for one hot condiment.

We will send you:

  • 2 Salmon fillets
  • 120g Radishes (or French radishes)
  • 2 Garlic cloves
  • 3 Cucumbers
  • 60ml Mayonnaise
  • 1g Wasabi powder
  • 160g White rice
  • 45ml Ponzu lime sauce
  • 7g Honey
  • 12g Mellow Sesame spices (brown sugar, sea salt, white sesame seeds, garlic, ginger, black pepper)

Contains: Eggs, Bonito, Salmon, Mustard, Sesame, Soy, Wheat

You will need:

Medium pot
Large pan (non-stick if possible)
Salt & pepper (S&P)
Total Fat
53 g
Saturated Fat
8 g
1430 mg
Total Carb
81 g
11 g
38 g
3 g
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Cook the rice
Mince the garlic. In a medium pot, heat a drizzle of oil on medium-high. Sauté ½ the garlic, 30 sec. to 1 min., until fragrant. Add the rice, 1 ¼ cups water (double for 4 portions) and ⅓ of the spices; bring to a boil. Reduce the heat, cover and simmer, 17 to 20 min., until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 min. Fluff the rice.
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Mise en place
Meanwhile, small-dice the cucumbers and radishes. Combine in a medium bowl. In a small bowl, make the sauce by combining the honey, ½ the ponzu, the remaining garlic, 2 tbsp water (double for 4 portions) and S&P.
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Cook & glaze the salmon
In a large pan (non-stick if possible), heat a drizzle of oil on medium-high. Pat the salmon dry with paper towel; season with ½ the remaining spices and S&P. Cook, 2 to 3 min. on one side, until partially cooked. Flip and add the sauce. Cook, spooning the sauce over, 2 to 3 min., until the salmon* is glazed and cooked through and the sauce has thickened. Reserve the bowl.
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Make the salad
Meanwhile, to the bowl of cucumbers and radishes, add the remaining ponzu and spices, a drizzle of oil and S&P; toss well.
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Make the wasabi mayo
In the reserved bowl, combine the mayo, wasabi powder (add ½ for medium spicy), 1 tbsp water (double for 4 portions) and S&P.
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Plate your dish
Divide the rice between your plates. Top with the salmon, salad and any remaining sauce. Drizzle with the wasabi mayo. Bon appétit!

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