Mandarin Chili Salmon
with Rice & Roasted Zucchini-Carrot Medley
There's something about coming home to a pork chop dinner that’s so old-school satisfying. And this one’s got some new-school flavors: garlicky roasted carrots and zucchini with a crusty, pan-seared chop and a sweet, savory, and bright mandarin-chili sauce. It’s all served over fluffy cooked rice, sprinkled with scallion greens and more velvety sauce. School’s out!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Zucchini
6 ounce
Carrots
2 unit
Scallions
1 unit
Mandarin Orange
½ cup
Jasmine Rice
1 teaspoon
Garlic Powder
1 unit
Chicken Stock Concentrate
2 ounce
Sweet Thai Chili Sauce
2 tablespoon
Soy Sauce
(Contains Soy, Wheat)
1 tablespoon
Cornstarch
10 ounce
Salmon
(Contains Fish)
Not included in your delivery
4 teaspoon
Cooking Oil
1 teaspoon
Sugar
1 tablespoon
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
• Adjust rack to middle position and preheat oven to 450 degrees. Wash and dry produce. • Trim and halve zucchini lengthwise; cut crosswise into 1⁄2-inch-thick half- moons. Trim, peel, and cut carrots on a diagonal into 1⁄2-inch-thick pieces. Halve mandarin. Trim and thinly slice scallions, separating whites from greens.
• 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, then cover and reduce to a low simmer. Cook, covered, until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve. • While rice cooks, toss zucchini and carrots on a baking sheet with a large drizzle of oil, garlic powder, salt, and pepper. Roast on middle rack until browned and tender, 18-20 minutes.
• While veggies roast, in a medium bowl, whisk together juice from whole mandarin (both for 4 servings), stock concentrate, chili sauce, soy sauce, half the cornstarch (all for 4), 1⁄2 cup water (1 cup for 4), and 1 tsp sugar (2 tsp for 4).
• Pat pork* dry with paper towels and season all over with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add pork and cook until browned and cooked through, 4-6 minutes per side. • Turn off heat; transfer pork to a plate. Wipe out pan.
Swap in chicken* or salmon* for pork. Cook chicken until 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.
• Heat a drizzle of oil in pan used for pork over medium-high heat. Add scallion whites and cook, stirring occasionally, until fragrant and soft, 30-60 seconds. • Add mandarin chili sauce. Reduce heat to medium; cook, stirring occasionally, until sauce begins to thicken, 2-4 minutes. Turn off heat. Stir in 1 TBSP butter (2 TBSP for 4 servings) until melted. • Add pork to sauce and turn to coat.
• Fluff rice with a fork; season with salt and pepper. • Divide rice and veggies between plates. Top rice with pork and drizzle with any remaining sauce. Garnish with scallion greens and serve.
Salmon is fully cooked when internal temperature reaches 145°.
