Honey-Yuzu Salmon with Mushroom & Squash Quinoa

Honey-Yuzu Salmon

with Mushroom & Squash Quinoa

35 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
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
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
600 Calories Or Less
These meals contain 600 calories or less per serving. 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.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Keto Friendly
These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance
  • with Salmon
    includes two 5-oz Sustainably Sourced Skin-On Salmon Fillets
    Wellness
  • with Sea Scallops
    with 10 oz Sustainably Sourced Wild Caught Sea Scallops View recipe
    Wellness
  • with Salmon

    From the Test Kitchen

    This sophisticated dish features crispy-skin salmon fillets served over a bed of hearty quinoa with roasted squash and sautéed mushrooms—all tossed with a sweet and spicy sauce of honey, yuzu kosho, and coconut aminos. We'll garnish it with togarashi-seasoned peanuts and coconut chips for even more flavor and a bit of crunchy texture.
    CLICK FOR RECIPE CARD

    See Plans
    • Nutrition
      PER SERVING
    • Calories
      880 Cals (est.)
    View Full Nutrition
    Nutrition Label
    Download
    fresh
    ingredients
    Honey-Yuzu Salmon with Mushroom & Squash Quinoa
    Title
    • 2 Skin-On Salmon Fillets
    • ½ cup Tricolor Quinoa
    • 4 oz Mushrooms
    • 2 Scallions
    • 2 cloves Garlic
    • 1 Tbsp Yuzu Kosho
    • 1 Tbsp Honey
    • 2 Tbsps Coconut Aminos (Seasoning Sauce)
    • 3 Tbsps Roasted Peanuts
    • 1 oz Sweetened Toasted Coconut Chips
    • 1 Tbsp Togarashi Seasoning (Sweet Paprika, Hot Paprika, Dried Orange Peel, Poppy Seeds, White Sesame Seeds & Black Sesame Seeds)
    • 1 Delicata Squash
    time-saving
    tips & techniques
    Cook the quinoa
    1 Cook the quinoa

    Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven; preheat to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the quinoa to the pot and cook, uncovered, 20 to 22 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

    Prepare & roast the squash
    2 Prepare & roast the squash

    Meanwhile, wash and dry the fresh produce. Cut off and discard the ends of the squash. Halve lengthwise; using a spoon, scoop out and discard the pulp and seeds. Cut crosswise into 1/2-inch pieces. Place on a sheet pan. Drizzle with olive oil and season with salt and pepper. Turn to coat and arrange in an even layer. Roast 24 to 26 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

    Prepare the remaining ingredients & make the sauce
    3 Prepare the remaining ingredients & make the sauce

    Meanwhile, cut the mushrooms into bite-sized pieces. Peel and roughly chop 2 cloves of garlic. Thinly slice the scallions, separating the white bottoms and hollow green tops. Roughly chop the peanuts. In a bowl, combine the chopped peanuts, coconut chips, and togarashi. In a separate bowl, combine the yuzu kosho, coconut aminos, and honey (kneading the packet before opening).

    Cook the mushrooms
    4 Cook the mushrooms

    In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the mushroom pieces in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the chopped garlic and sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Transfer to the pot of cooked quinoa; add the roasted squash. Stir to combine. Wipe out the pan.

    Cook the salmon
    5 Cook the salmon

    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-high until hot. Add the seasoned salmon, skin side down. Cook 5 to 7 minutes, or until the skin is browned and crispy. Flip and cook 1 to 2 minutes, or until lightly browned and cooked through.* Turn off the heat. 

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

    Finish the quinoa & serve your dish
    6 Finish the quinoa & serve your dish

    To the pot of cooked quinoa and vegetables, add half the sauce. Serve the finished quinoa topped with the cooked salmon and remaining sauce. Garnish with the peanut-coconut topper and sliced green tops of the scallions. Enjoy!

    Tips from Home Chefs

    Cook the quinoa
    1 Cook the quinoa

    Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven; preheat to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the quinoa to the pot and cook, uncovered, 20 to 22 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

    2 Prepare & roast the squash

    Meanwhile, wash and dry the fresh produce. Cut off and discard the ends of the squash. Halve lengthwise; using a spoon, scoop out and discard the pulp and seeds. Cut crosswise into 1/2-inch pieces. Place on a sheet pan. Drizzle with olive oil and season with salt and pepper. Turn to coat and arrange in an even layer. Roast 24 to 26 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

    Prepare & roast the squash
    Prepare the remaining ingredients & make the sauce
    3 Prepare the remaining ingredients & make the sauce

    Meanwhile, cut the mushrooms into bite-sized pieces. Peel and roughly chop 2 cloves of garlic. Thinly slice the scallions, separating the white bottoms and hollow green tops. Roughly chop the peanuts. In a bowl, combine the chopped peanuts, coconut chips, and togarashi. In a separate bowl, combine the yuzu kosho, coconut aminos, and honey (kneading the packet before opening).

    4 Cook the mushrooms

    In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the mushroom pieces in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the chopped garlic and sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Transfer to the pot of cooked quinoa; add the roasted squash. Stir to combine. Wipe out the pan.

    Cook the mushrooms
    Cook the salmon
    5 Cook the salmon

    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-high until hot. Add the seasoned salmon, skin side down. Cook 5 to 7 minutes, or until the skin is browned and crispy. Flip and cook 1 to 2 minutes, or until lightly browned and cooked through.* Turn off the heat. 

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

    6 Finish the quinoa & serve your dish

    To the pot of cooked quinoa and vegetables, add half the sauce. Serve the finished quinoa topped with the cooked salmon and remaining sauce. Garnish with the peanut-coconut topper and sliced green tops of the scallions. Enjoy!

    Finish the quinoa & serve your dish
    Browse Steps
    1 of 6