Glazed Salmon & Mustard Seed Rice with Carrots, Zucchini & Sesame Seeds
New & Notable

Glazed Salmon & Mustard Seed Rice

with Carrots, Zucchini & Sesame Seeds

30 MIN
2 Servings
Wellness at Blue Apron
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Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
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Available Options

  • with Salmon
    includes two 5-oz Sustainably Sourced Skin-On Salmon Fillets
  • with Shrimp
    includes 10 oz Sustainably Sourced, Uncooked Shrimp (Peeled & Deveined) View recipe
    • with Salmon

    From the Test Kitchen

    Here, you'll coat flaky salmon fillets with a tart-and-sweet glaze that combines maple syrup, garlic, and tamarind paste—made from the pleasantly sour, sticky fruit of the tropical tamarind tree. You'll serve the salmon over a hearty bed of piquant mustard seed rice studded with carrots and zucchini.
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    • Nutrition
      PER SERVING
    • Calories
      640 Cals (est.)
    View Full Nutrition
    Nutrition Label
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    Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

    fresh
    ingredients
    Glazed Salmon & Mustard Seed Rice with Carrots, Zucchini & Sesame Seeds
    Title
    • 2 Skin-On Salmon Fillets
    • ½ cup Long Grain White Rice
    • 2 tsps Tamarind Paste
    • 2 cloves Garlic
    • 1½ tsps Brown & Yellow Mustard Seeds
    • 1 Tbsp Mirin (Salted Cooking Wine)
    • 1 Zucchini
    • 2 Scallions
    • ¼ tsp Crushed Red Pepper Flakes
    • 2 Tbsps Maple Syrup
    • 6 oz Carrots
    • 1 tsp Black & White Sesame Seeds
    step-by-step
    instructions
    Cook Along Triangle Created with Sketch.
    Cook the mustard seed rice
    1 Cook the mustard seed rice

    Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a medium pot, heat a drizzle of olive oil on medium-high until hot. Add the mustard seeds and rice. Cook, stirring frequently, 30 seconds to 1 minute, or until lightly toasted (be careful, as the mustard seeds may pop as they toast). Add a big pinch of salt and 1 cup of water (carefully, as the liquid may splatter). Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm.

    Prepare the ingredients & make the glaze
    2 Prepare the ingredients & make the glaze

    Meanwhile, wash and dry the fresh produce. Small dice the zucchini. Peel the carrots; thinly slice on an angle. Thinly slice the scallions on an angle, separating the white bottoms and hollow green tops. Peel and finely chop 2 cloves of garlic. In a bowl, combine the chopped garlic, tamarind paste, maple syrup, mirin, and 2 tablespoons of water.

    Cook the vegetables
    3 Cook the vegetables

    In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the diced zucchini and sliced carrots in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the sliced white bottoms of the scallions and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Transfer to the pot of cooked rice; stir to combine. Taste, then season with salt and pepper if desired. Cover to keep warm.

    Cook the salmon & serve your dish
    4 Cook the salmon & serve your dish

    Pat the salmon dry with paper towels. Season with salt and pepper on both sides. In the same pan, heat a drizzle of olive oil on medium until hot. Add the seasoned salmon, skin side up. Loosely cover the pan with foil and cook 3 to 5 minutes, or until lightly browned. Flip and cook 1 minute. Add the glaze (carefully, as the liquid may splatter). Cook, frequently spooning the glaze over the salmon, 1 to 2 minutes, or until coated and cooked through.* Turn off the heat. Serve the finished rice topped with the cooked salmon (including any glaze from the pan). Garnish with the sesame seeds and sliced green tops of the scallions. Enjoy!

    *The USDA recommends a minimum safe cooking temperature of 145°F for fish.  

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    Glazed Salmon & Mustard Seed Rice

    Cook the mustard seed rice
    1 Cook the mustard seed rice

    Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a medium pot, heat a drizzle of olive oil on medium-high until hot. Add the mustard seeds and rice. Cook, stirring frequently, 30 seconds to 1 minute, or until lightly toasted (be careful, as the mustard seeds may pop as they toast). Add a big pinch of salt and 1 cup of water (carefully, as the liquid may splatter). Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm.

    2 Prepare the ingredients & make the glaze

    Meanwhile, wash and dry the fresh produce. Small dice the zucchini. Peel the carrots; thinly slice on an angle. Thinly slice the scallions on an angle, separating the white bottoms and hollow green tops. Peel and finely chop 2 cloves of garlic. In a bowl, combine the chopped garlic, tamarind paste, maple syrup, mirin, and 2 tablespoons of water.

    Prepare the ingredients & make the glaze
    Cook the vegetables
    3 Cook the vegetables

    In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the diced zucchini and sliced carrots in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the sliced white bottoms of the scallions and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Transfer to the pot of cooked rice; stir to combine. Taste, then season with salt and pepper if desired. Cover to keep warm.

    4 Cook the salmon & serve your dish

    Pat the salmon dry with paper towels. Season with salt and pepper on both sides. In the same pan, heat a drizzle of olive oil on medium until hot. Add the seasoned salmon, skin side up. Loosely cover the pan with foil and cook 3 to 5 minutes, or until lightly browned. Flip and cook 1 minute. Add the glaze (carefully, as the liquid may splatter). Cook, frequently spooning the glaze over the salmon, 1 to 2 minutes, or until coated and cooked through.* Turn off the heat. Serve the finished rice topped with the cooked salmon (including any glaze from the pan). Garnish with the sesame seeds and sliced green tops of the scallions. Enjoy!

    *The USDA recommends a minimum safe cooking temperature of 145°F for fish.  

    Cook the salmon & serve your dish
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