Sweet Ginger Salmon
with Buttery Rice & Broccoli
Pork chops are always a weeknight winner. They’re satisfying, speedy, and so versatile, which is why our chefs are always brainstorming new ways to take ’em to the next level. The kicker this week: a fresh ginger and apricot jam pan sauce. On the side, there’s broccoli and a bed of buttery jasmine rice (perfect for catching any runoff sauce). Prepare for a flavor explosion.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 thumb
Ginger
1 unit
Chili Pepper
½ cup
Jasmine Rice
8 ounce
Broccoli Florets
10 ounce
Skin-on Salmon
(Contains Fish)
1 unit
Apricot Jam
1 unit
Chicken Stock Concentrate
Not included in your delivery
Salt
Pepper
1 tablespoon
Cooking Oil
1.5 tablespoon
Butter
(Contains Milk)
Nutrition Values
Utensils
Instructions
• Wash and dry produce. Peel and mince or grate ginger. Cut broccoli florets into bite-size pieces if necessary. Thinly slice chili.
• Heat a drizzle of oil in a small pot over medium-high heat. Add half the ginger and cook, stirring, until fragrant, 30 seconds. • Add rice, ¾ cup water (1½ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.
• Place broccoli in a large microwave-safe bowl; cover tightly with plastic wrap and poke a few holes in wrap. Microwave until broccoli is tender, 1-2 minutes. Carefully uncover (watch out for steam!) and toss broccoli with salt and pepper. TIP: No microwave? No problem! Bring a medium pot of salted water to a boil. Add broccoli; cook until tender, 2-4 minutes. Drain; season with salt and pepper.
• Meanwhile, pat pork dry with paper towels; season with salt and pepper. • Heat a drizzle of oil in a medium pan over medium-high heat. Add pork and cook until browned and cooked through, 4-6 minutes per side. • Turn off heat; transfer to a cutting board. 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.
• In a small bowl, combine jam, stock concentrate, and 2 TBSP water (4 TBSP for 4 servings). • Heat a drizzle of oil in pan used for pork over medium heat. Add remaining ginger and cook until fragrant, 30 seconds. • Pour in jam mixture and simmer until slightly thickened, 2-3 minutes. (TIP: If sauce seems too thick, stir in water a splash at a time.) • Remove from heat and stir in 1 TBSP butter until melted. Season with salt and pepper.
Use pan used for chicken or salmon here.
• Thinly slice pork crosswise. • Fluff rice with a fork; stir in ½ TBSP butter and season with salt and pepper. • Divide rice and broccoli between plates. Top rice with pork and drizzle with sauce. Garnish with chili to taste and serve.
Thinly slice chicken crosswise (skip slicing salmon!).
Salmon is fully cooked when internal temperature reaches 145°.
