Apricot Teriyaki Salmon with asparagus wasabi slaw

RECIPE
6508
Apricot Teriyaki Salmon
with asparagus wasabi slaw
INGREDIENTS
1
¾
2
2
2
2
1
1
1
1
1
1
1
1
Bunch Asparagus
Cup Short Grain Rice
Tablespoons Soy Sauce
Tablespoons Rice Wine Vinegar
Salmon Fillets
Tablespoons Apricot Preserve
Teaspoon Sesame Oil
Clove Garlic MINCED
Bunch Scallions DICED AND DIVIDED IN HALF
Teaspoon Wasabi Powder
Tablespoon Mayonnaise
Teaspoon Brown Sugar
Carrot SLICED
Tablespoon Pickled Ginger CHOPPED
ecipe may require salt and pepper, olive oil, & water.
R
Have these on hand; we’ll provide the rest.
MAKES
35
MIN
2 servings
EQUIPMENT
INSTRUCTIONS
STRAINER
SMALL POT WITH LID
THREE MEDIUM BOWLS
SHEET PAN
LARGE POT
Prior to cooking, read all instructions. Wash all produce and prepare ingredients as listed on the front of this card.
1
2
3
4
Get Started
Blanch the Asparagus
Cook the Rice
Marinate the Salmon
Heat oven to 425˚F.
Bring large pot of salted water to boil
and add asparagus. Let asparagus
cook 2 minutes, or until bright green.
Rinse rice in strainer under running
water.
Season salmon fillets with salt and
pepper.
Place 1½ cups salted water in small pot.
Add 1 tbsp olive oil and rinsed rice.
Bring to boil, then immediately reduce
to simmer.
In medium bowl, combine soy sauce,
rice wine vinegar, apricot preserve,
sesame oil, garlic, and half the
scallions (reserve other half for step 5).
Cover with lid and cook for 20 minutes,
or until rice is cooked through.
Add salmon to marinade and let sit for
5 minutes.
Fill medium bowl with ice water. Set
aside for step 2.
Transfer asparagus to ice water to stop
cooking. Set aside.
Turn off heat and let sit until ready to
serve.
5
6
7
Cook the Salmon
Make the Asparagus Wasabi Slaw
Plate the Dish
Place salmon fillets on small sheet pan
lined with foil or parchment and drizzle
marinade over each fillet.
In medium bowl, whisk together
wasabi powder, brown sugar,
mayonnaise, and salt to taste.
Fluff rice with fork and divide
between two plates.
Set in oven to bake for 12 minutes, or
until just cooked through.
Remove asparagus from ice water
and slice thinly. Add to bowl along
with carrots, ginger, and remaining
scallions.
Top each with one salmon fillet
and drizzle some of the cooked
marinade over rice and salmon.
Top each plate with half the
asparagus wasabi slaw.
Enjoy!
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