Orange-Ginger Salmon with Shiitake Mushroom & Yu Choy Fried Rice

Orange-Ginger Salmon

with Shiitake Mushroom & Yu Choy Fried Rice

4 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
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.
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

From the Test Kitchen

In this delicious, gourmet dish, you’ll make an incredible glaze for tender, flaky salmon. Orange and ginger are a powerfully flavorful combination, equal parts sweet and savory: the fresh, tart notes of citrus perfectly complement the peppery aromatic properties of ginger. We’re also adding light richness to the glaze with sweet soy sauce (a thicker, sweeter version of the original).

Get Plans
  • Nutrition
    PER SERVING
  • Calories
    500 Cals (est.)
fresh
ingredients
Orange-Ginger Salmon with Shiitake Mushroom & Yu Choy Fried Rice
Title
  • 4 Salmon Fillets
  • 1 Farm Egg
  • 2 cups Jasmine Rice
  • 4 oz Shiitake Mushrooms
  • 3 cloves Garlic
  • 2 Scallions
  • 2 Carrots
  • 6 oz Yu Choy
  • 1 Navel Orange
  • 1 2-Inch Piece Ginger
  • ½ cup Sweet Soy Sauce
time-saving
tips & techniques
How To: Peel Garlic
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Cook the rice:
1 Cook the rice:

In a medium pot, heat the rice, a big pinch of salt and 4 cups of water to boiling on high. Once boiling, cover the pot and reduce the heat to low. Cook 11 to 13 minutes, or until the liquid is absorbed and the rice is tender. Remove from heat. Fluff the finished rice with a fork.

Prepare the ingredients:
2 Prepare the ingredients:

While the rice cooks, wash and dry the fresh produce. Remove and discard the mushroom stems; thinly slice the caps. Peel and mince the garlic and ginger. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Peel the carrots and cut into matchsticks. Cut off and discard the root ends of the yu choy; thinly slice the stems and leaves. Halve the orange; squeeze the juice into a bowl, straining out the seeds. Crack the egg into a bowl; beat until smooth.

Start the fried rice:
3 Start the fried rice:

In a large pan (nonstick, if you have one), heat 1 tablespoon of oil on medium-high until hot. Add the mushrooms; cook, stirring occasionally, 4 to 6 minutes, or until lightly browned. Add the white bottoms of the scallions and half the garlic and ginger. Cook, stirring occasionally, 30 seconds to 1 minute, or until fragrant. Add the carrots and yu choy. Cook, stirring frequently, 2 to 3 minutes, or until the carrots are softened and the yu choy is wilted.

Finish the fried rice:
4 Finish the fried rice:

Add the egg to the pan of vegetables; cook, stirring constantly, 1 to 2 minutes, or until the egg is cooked through. Add the cooked rice and three-quarters of the sweet soy sauce. Cook, stirring frequently, 2 to 3 minutes, or until thoroughly combined. Transfer to a serving dish and set aside in a warm place. Wipe out the pan.

Cook the salmon:
5 Cook the salmon:

Pat the salmon fillets dry and season with salt and pepper on both sides. In the same pan used to cook the fried rice, heat 1 tablespoon of oil on medium-high until hot. Add the seasoned salmon fillets; cook 2 to 3 minutes per side, or until crispy and golden brown. Transfer to a plate and set aside.

Make the sauce & serve your dish:
6 Make the sauce & serve your dish:

Heat the same pan on medium until hot. Add the remaining garlic and ginger; cook, stirring occasionally, 30 seconds to 1 minute, or until fragrant. Add the orange juice, remaining sweet soy sauce and ¼ cup of water. Cook, stirring occasionally, 30 seconds to 1 minute, or until well combined. Add the cooked salmon fillets; cook, spooning the sauce over top, 1 to 2 minutes, or until the sauce is slightly reduced. Transfer to a serving dish. Garnish with the green tops of the scallions. Enjoy!

Tips from Home Chefs

Get Plans

Orange-Ginger Salmon

Cook the rice:
1 Cook the rice:

In a medium pot, heat the rice, a big pinch of salt and 4 cups of water to boiling on high. Once boiling, cover the pot and reduce the heat to low. Cook 11 to 13 minutes, or until the liquid is absorbed and the rice is tender. Remove from heat. Fluff the finished rice with a fork.

2 Prepare the ingredients:

While the rice cooks, wash and dry the fresh produce. Remove and discard the mushroom stems; thinly slice the caps. Peel and mince the garlic and ginger. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Peel the carrots and cut into matchsticks. Cut off and discard the root ends of the yu choy; thinly slice the stems and leaves. Halve the orange; squeeze the juice into a bowl, straining out the seeds. Crack the egg into a bowl; beat until smooth.

Prepare the ingredients:
How To: Peel Garlic
Start the fried rice:
3 Start the fried rice:

In a large pan (nonstick, if you have one), heat 1 tablespoon of oil on medium-high until hot. Add the mushrooms; cook, stirring occasionally, 4 to 6 minutes, or until lightly browned. Add the white bottoms of the scallions and half the garlic and ginger. Cook, stirring occasionally, 30 seconds to 1 minute, or until fragrant. Add the carrots and yu choy. Cook, stirring frequently, 2 to 3 minutes, or until the carrots are softened and the yu choy is wilted.

4 Finish the fried rice:

Add the egg to the pan of vegetables; cook, stirring constantly, 1 to 2 minutes, or until the egg is cooked through. Add the cooked rice and three-quarters of the sweet soy sauce. Cook, stirring frequently, 2 to 3 minutes, or until thoroughly combined. Transfer to a serving dish and set aside in a warm place. Wipe out the pan.

Finish the fried rice:
Cook the salmon:
5 Cook the salmon:

Pat the salmon fillets dry and season with salt and pepper on both sides. In the same pan used to cook the fried rice, heat 1 tablespoon of oil on medium-high until hot. Add the seasoned salmon fillets; cook 2 to 3 minutes per side, or until crispy and golden brown. Transfer to a plate and set aside.

6 Make the sauce & serve your dish:

Heat the same pan on medium until hot. Add the remaining garlic and ginger; cook, stirring occasionally, 30 seconds to 1 minute, or until fragrant. Add the orange juice, remaining sweet soy sauce and ¼ cup of water. Cook, stirring occasionally, 30 seconds to 1 minute, or until well combined. Add the cooked salmon fillets; cook, spooning the sauce over top, 1 to 2 minutes, or until the sauce is slightly reduced. Transfer to a serving dish. Garnish with the green tops of the scallions. Enjoy!

Make the sauce & serve your dish:
Browse Steps
1 of 6