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

Glazed Salmon & Mustard Seed Rice

with Carrots, Zucchini & Sesame Seeds

30 MIN
+$1.99/serving 2 Servings
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  • with Salmon
    includes two 5-oz Sustainably Sourced Skin-On Salmon Fillets View recipe
  • with Shrimp
    includes 10 oz Sustainably Sourced, Uncooked Shrimp (Peeled & Deveined)
  • with Shrimp

    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
      520 Cals (est.)
    View Full Nutrition
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    ingredients
    Glazed Salmon & Mustard Seed Rice with Carrots, Zucchini & Sesame Seeds
    Title
    • 10 oz Shrimp (Peeled & Deveined)
    • 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
    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 shrimp & serve your dish
    4 Cook the shrimp & serve your dish

    Pat the shrimp dry with paper towels. Season with salt and pepper. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned shrimp in an even layer. Cook, without stirring, 2 to 3 minutes, or until slightly opaque. Add the glaze (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until the shrimp are coated, opaque, and cooked through. Turn off the heat. Serve the finished rice topped with the cooked shrimp (including any glaze from the pan).Garnish with the sesame seeds and sliced green tops of the scallions. Enjoy!

    Tips from Home Chefs

    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 shrimp & serve your dish

    Pat the shrimp dry with paper towels. Season with salt and pepper. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned shrimp in an even layer. Cook, without stirring, 2 to 3 minutes, or until slightly opaque. Add the glaze (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until the shrimp are coated, opaque, and cooked through. Turn off the heat. Serve the finished rice topped with the cooked shrimp (including any glaze from the pan).Garnish with the sesame seeds and sliced green tops of the scallions. Enjoy!

    Cook the shrimp & serve your dish
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