General Tso's Salmon & Jasmine Rice
This traditional Chinese recipe gets a healthy makeover by replacing the fried chicken with omega-3-rich Atlantic salmon. And let's not forget the seasonal vegetables to match!
Servings
Produce
Yellow Onion (Organic)
.5 0.25 Whole
Bell peppers (Organic)
5 2.5 oz
Broccoli (Organic)
5 2.5 oz
Yellow Squash (Organic)
7 3.5 oz
Garlic (Organic)
1 0.5 Clove
Baby bok choy
2 1 oz
Protein & more
Atlantic Salmon fillets
1 0.5 lb
Jasmine Rice
1 0.5 cup
Pantry items
Olive oil
2 1 teaspoon
Sea salt
To Taste
Spice mix
General Tso Sauce
Sesame oil
4 2 teaspoon
Garlic
2 1 Clove
Minced Ginger
1 0.5 tablespoon
Rice vinegar
2 1 tablespoon
Tamari
5 2.5 tablespoon
Water
2 1 tablespoon
Honey
3 1.5 tablespoon
Cornstarch
4 2 teaspoon
Prep ahead (optional)
a. Cut yellow squash in half lengthwise, scoop out seeds, and slice half-moons. b. Small dice tender bok choy stems; chop leaves bite-sized. c. Chop broccoli into bite-sized florets. d. Trim and discard ends of sweet peppers; cut in thin rings. e. ¼” dice yellow onion. f. Mince garlic.
Instructions
1
Cook jasmine rice:
a. In a medium saucepan, bring 2 cups water (1 cup for 2-person portion) to a boil over high heat.
b. Add ½ tsp salt and jasmine rice. Return to boiling, then reduce heat to low and cook, covered, until tender, about 15-20 minutes.
2
Cook salmon:
a. In large sauté pan over medium-high heat, add 2 tsp olive oil. Add Atlantic salmon.
b. Cook one side until golden and caramelized, about 4 minutes. Flip and cook other side, about 3 more minutes. Remove from pan and let rest until ready to serve.
3
Cook stir-fry:
a. In same pan over medium-high heat, add 2 tsp olive oil. Add garlic (mince) and onion (¼” dice); cook until onion is translucent.
b. Add broccoli (bite-sized florets) and sweet peppers (trim ends, slice thin rings). Cook 2-3 minutes, stirring constantly.
c. Add General Tso’s sauce; toss to coat. Cook until sauce begins to thicken, about 4-5 minutes.
d. Add yellow squash (slice in half lengthwise, scoop out seeds, cut half-moons) and baby bok choy (small dice tender stems, chop leaves bite-sized). Stir-fry vegetables until squash and bok choy leaves just begin to soften and wilt, about 2-3 minutes. If bok choy leaves begin to clump, simply add 1-2 tbsp of warm water to loosen the sauce.
4
Serve:
a. Divide jasmine rice among bowls. Add glazed vegetables on top of or alongside rice. Top with salmon and drizzle with any sauce left in the pan. Enjoy!
Chef's notes
If you aren't a fish lover but don't want to go for the traditional fried chicken, this sauce works beautifully with a simple stir-fried chicken sans-crust. While kids aren't always big fish lovers, we encourage families to at least try the salmon — its mild flavor and moist texture is often more accepted, especially when paired with the salty-sweet General Tso's sauce.
All spice mixes and dressings made by Inner Chef from scratch with organic ingredients, local when possible.
This week’s local ingredients across all Inner Chef meal-kits come from:
Gundermann Acres,
Wharton County, TX
Wharton County, TX
Fagan Family Farm
Lone Star Herbs,
League City, TX
League City, TX
G&S Groves,
Mission, TX
Mission, TX
The Farm Patch,
Pleasanton, TX
Pleasanton, TX
Kitchen Pride,
Gonzales, TX
Gonzales, TX
Fruitful Hill Farm,
Bastrop, TX
Bastrop, TX
J&B Farms,
Hondo, TX
Hondo, TX
Martinez Farms,
Pleasanton, TX
Pleasanton, TX
J&D Farms
Village Farms,
Marfa, TX
Marfa, TX