Home Chef

Teriyaki Salmon and Edamame

With Cabbage and Rice

⏱️ 20 min 🍽️ 2 servings

Cooking Tips

Pat the salmon dry before seasoning and cook it skin-side up for a crispy finish. Let it cool before flaking and discarding the skin. When cooking vegetables, stir occasionally to avoid burning. Fluff the cooked rice with a fork before serving.

Ingredients

4 oz Slaw Mix
1 tsp Asian Garlic, Ginger & Chile Seasoning
1 tsp Multicolor Sesame Seeds
0.5 tsp Garlic Salt
8 oz Cooked White Rice
2 whole Green Onions
3 oz Frozen Edamame
2 oz Teriyaki Glaze
9 oz Salmon
0 Olive Oil
0 Salt
0 Pepper

Tools

Medium Non-Stick Pan
Large Non-Stick Pan
Microwave-Safe Bowl
Microwave
Plate
Fork

Click anywhere to see instructions →

Home Chef

Teriyaki Salmon and Edamame

With Cabbage and Rice

⏱️ 20 min 🍽️ 2 servings

Cooking Tips

Ingredients

4 oz Slaw Mix
1 tsp Asian Garlic, Ginger & Chile Seasoning
1 tsp Multicolor Sesame Seeds
0.5 tsp Garlic Salt
8 oz Cooked White Rice
2 whole Green Onions
3 oz Frozen Edamame
2 oz Teriyaki Glaze
9 oz Salmon
0 Olive Oil
0 Salt
0 Pepper

Tools

Medium Non-Stick Pan Large Non-Stick Pan Microwave-Safe Bowl Microwave Plate Fork

Mise en Place

Prepare produce

Remove all produce from any packaging or constraints, then thoroughly rinse and pat dry slaw mix and green onions.

Slice green onions

Trim and thinly slice 2 green onions on an angle, keeping white and green portions separate.

Portion seasonings and ingredients

Measure out 1 tsp. of Asian Garlic, Ginger & Chile Seasoning, 1 tsp. of multicolor sesame seeds, and 1/2 tsp. of garlic salt (half for vegetables, half for rice). Set aside 3 oz. of frozen edamame, 2 oz. of teriyaki glaze, and 8 oz. of cooked white rice in separate bowls for ease.

Gather cookware and utensils

Get out a medium non-stick pan, large non-stick pan, microwave-safe bowl, and a plate. Also have olive oil, salt, and pepper ready.

Pat salmon dry

If using 9 oz. salmon (or substitute), pat dry with a paper towel and set aside.

Cooking Steps

Prepare and Cook the Vegetables

Trim and thinly slice 2 green onions on an angle, keeping white and green portions separate. Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil. Add 4 oz. slaw mix, 3 oz. frozen edamame, white portions of green onions, half the garlic salt (reserve remaining for rice), and a pinch of pepper to hot pan. Stir occasionally until tender, 2-3 minutes. Remove from burner. While vegetables cook, continue the recipe.

Cook the Salmon

Pat 9 oz. salmon dry and season flesh side with 1 tsp. Asian garlic, ginger & chile seasoning (use less if spice-averse) and a pinch of salt. Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Add salmon, skin-side up, to hot pan and sear until golden-brown and salmon reaches a minimum internal temperature of 145°F, 4-5 minutes per side. Remove from burner. Transfer salmon to a plate. Let cool, 5 minutes. Once cool enough to handle, remove and discard skin. Flake salmon into bite-sized pieces. While salmon cooks and cools, continue the recipe.

Heat the Rice

Carefully massage 8 oz. cooked white rice in bag to break up any clumps. Remove rice from packaging. Place rice and remaining garlic salt in a microwave-safe bowl. Microwave uncovered until heated through, 2-3 minutes. Carefully remove from microwave. Rest, 2 minutes. Fluff rice with a fork.

Finish the Dish

Plate dish as pictured, topping rice with vegetables, salmon, and 2 oz. teriyaki glaze. Garnish with green portions of green onions and 1 tsp. multicolor sesame seeds. Bon appetit!

← Click anywhere to see ingredients