Hot Honey Salmon Fillet
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Hot Honey Salmon Fillet

Hot Honey Salmon Fillet

with Roasted Sesame Carrots & Cilantro Lime Rice

Dreaming about dinner? How about succulent pork filet, roasted sesame carrots, and fluffy cilantro lime rice? To finish things off, the pork is drizzled in a lick-the-plate-worthy sauce made with sesame oil, scallions, ginger, and honey. Talk about a dream come true!

Tags:
Protein Smart
Allergens:
Fish
Sesame
Milk

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time45 minutes
Prep Time10 minutes
DifficultyMedium

Ingredients

serving amount

12 ounce

Carrots

2 unit

Scallions

1 thumb

Ginger

1 unit

Lime

¼ ounce

Cilantro

½ cup

Jasmine Rice

10 ounce

Salmon

(Contains Fish)

1 tablespoon

Sesame Seeds

(Contains Sesame)

1 tablespoon

Sesame Oil

(Contains Sesame)

1 unit

Chicken Stock Concentrate

½ ounce

Hot Honey

Not included in your delivery

2 teaspoon

Cooking Oil

2 tablespoon

Butter

(Contains Milk)

Salt

Pepper

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Nutrition Values

/ per serving
Calories840 kcal
Fat47 g
Saturated Fat13 g
Carbohydrate69 g
Sugar15 g
Dietary Fiber6 g
Protein35 g
Cholesterol105 mg
Sodium390 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.

Utensils

Peeler
Zester
Baking Sheet
Small pot
Paper Towel
Large Pan

Instructions

Prep
1

• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. • Trim, peel, and cut carrots on a diagonal into 1⁄2-inch-thick pieces. Trim and thinly slice scallions, separating whites from greens. Peel and mince ginger. Mince cilantro. Zest and quarter lime.

Roast Carrots
2

• Toss carrots on one side of a baking sheet with a drizzle of oil; season generously with salt and pepper. (For 4 servings, spread carrots out across entire sheet.) • Roast on top rack for 12 minutes (you’ll add more to the sheet then).

Cook Rice
3

• While carrots roast, in a small pot, combine rice, 3⁄4 cup water (11⁄2 cups for 4 servings), and a pinch of salt. Bring to a boil; cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.

Cook Pork
4

• Meanwhile, pat pork* dry with paper towels; season all over with salt and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add pork; sear, turning occasionally, until browned all over, 4-8 minutes. Turn off heat. • Once carrots have roasted 12 minutes, carefully add seared pork to empty side of sheet; wipe out pan. (For 4 servings, leave carrots roasting and add pork to a second sheet; roast on middle rack.) Return to top rack until carrots are browned and tender and pork is cooked through, 10-12 minutes more. • Remove from oven; let pork rest on sheet for 5 minutes. Sprinkle carrots with sesame seeds.

Swap in chicken* or salmon* for pork. Cook until chicken is cooked through, 3-5 minutes per side, or cook salmon (skin sides down) until skin is crisp, 5-7 minutes, then flip and cook until cooked through, 1-2 minutes more. (Skip roasting!) Transfer to a cutting board to rest; cook through remaining step as instructed.

Make Sauce
5

• Heat half the sesame oil (all for 4 servings) and 1⁄2 TBSP butter (1 TBSP for 4) in same pan over medium-high heat. Add scallion whites and half the ginger (add more if desired). Cook until fragrant and softened, 1 minute. • Stir in stock concentrate, hot honey, and 1⁄4 cup water (1/3 cup for 4). Bring to a simmer; cook until slightly reduced, 1-2 minutes. Remove from heat. • Stir in 1 TBSP butter (2 TBSP for 4); season with salt and pepper.

Finish & Serve
6

• Fluff rice with a fork; stir in cilantro, lime zest, juice from half the lime, and 1⁄2 TBSP butter (1 TBSP for 4). Season with salt and pepper. • Stir in scallion greens and any resting juices from pork to pan with sauce. • Slice pork crosswise. • Divide pork, rice, and carrots between plates. Spoon sauce over pork and serve with remaining lime wedges on the side.

Slice chicken crosswise (skip slicing salmon!).

Salmon is fully cooked when internal temperature reaches 145°.