Sweet and Spicy Salmon with Seasonal Stir-Fry
Ah, sweet heat — a match made in culinary heaven. This sweet, Sriracha-tinged glaze perfectly complements salmon's richness. Don't worry though, we kept it mild. To keep the spotlight on the salmon, we paired it with a simple, pretty vegetable stir-fry and jasmine rice.
Servings
Produce
Garlic (Organic)
4 2 Clove
Yellow Onion (Organic)
1/2 0.25 Whole
Baby bok choy
8 4 oz
Shiitake mushrooms
8 4 oz
Carrots, rainbow mix
6 3 oz
Broccoli (Organic)
8 4 oz
Protein & more
Atlantic Salmon fillets
1 0.5 lb
Jasmine Rice
1 0.5 cup
Pantry items
Olive oil
1 0.5 tablespoon
Sea salt
1/2 0.25 teaspoon
Tamari
1 0.5 tablespoon
Spice mix
Sweet Sriracha Sauce
Tamari
1/4 0.125 cup
Rice vinegar
1 0.5 tablespoon
Sriracha
2 1 teaspoon
Minced Ginger
2 1 teaspoon
Minced Garlic
2 1 teaspoon
Honey
2 1 tablespoon
Prep ahead (optional)
a. Cut broccoli into small florets; thinly slice tender stems. b. Thinly slice bok choy stems; chop leaves bite-sized. c. Cut carrots into ¼”-thick coins, half-moons, or dice. d. ¼” slice shiitake mushroom caps; compost tough stems. e. Thinly slice yellow onion. f. Mince or thinly slice garlic.
Instructions
1
Cook jasmine rice:
a. In a medium saucepan over medium-high heat, add 1¾ cups water (scant 1 cup for 2-person portion). Cover and bring to a boil.
b. Stir in jasmine rice. Reduce heat to low and cook, covered, until tender, about 15 minutes.
2
Cook vegetable stir-fry:
a. In a large sauté pan or wok over medium-high heat, add 1 tbsp sesame or olive oil.
b. When oil is hot, add yellow onion (thinly slice), garlic (mince or thinly slice), broccoli stems (peel if necessary, then thinly slice), rainbow carrots (¼”-thick coins, half-moons, or dice), and bok choy stems (thinly slice); cook until onion is translucent, about 2 minutes.
c. Add shiitake mushrooms (compost tough stems, ¼” slice caps), broccoli florets (bite-sized), and 2-3 tsp tamari or soy sauce, if desired. Stir-fry until vegetables are fork-tender but not mushy, about 5 minutes.
d. Stir in bok choy leaves (chop bite-sized) until wilted. Remove vegetables from pan (or use second pan for salmon).
3
Cook salmon:
a. Portion salmon. Season with ½ tsp salt.
b. In a saute pan, add 1 tbsp sesame or olive oil. Add salmon fillets, flesh-side down; sear until caramelized, about 1-2 minutes each side.
c. With skin-side down, spoon over sweet Sriracha sauce. Baste, or continuously spoon sauce from pan over salmon, and cook until salmon is opaque throughout, about 6-8 minutes.
4
Serve:
a. Divide jasmine rice among plates or bowls.
b. Top with stir-fried vegetables.
c. Add glazed salmon. Pour the wine and enjoy!
Chef's notes
Generally speaking, the ratio of water to grains is 1 cup grain to 2 cups water. If you prefer jasmine rice al dente, add 1½ cups water to 1 cup rice, and for a stickier rice, add 2 cups. We compromised with 1¾ cup water, which will result in a softer grain without being super sticky. Adjust to your preference.
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