Sambal-Glazed Salmon & Cilantro Rice with Marinated Carrots & Sesame Green Beans
Pescatarian

Sambal-Glazed Salmon & Cilantro Rice

with Marinated Carrots & Sesame Green Beans

30 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.
15 Minute Meals
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

Rich flavors and vibrant colors abound in these hearty bowls thanks to herbaceous cilantro sauce mixed into brown rice and salmon fillets glazed with a spicy-sweet combo of sambal oelek, soy glaze, and more.
CLICK FOR RECIPE CARD

See Plans
  • Nutrition
    PER SERVING
  • Calories
    750 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
Sambal-Glazed Salmon & Cilantro Rice with Marinated Carrots & Sesame Green Beans
Title
  • 2 Skin-On Salmon Fillets
  • ½ cup Brown Rice
  • 6 oz Carrots
  • 1 Tbsp Rice Vinegar
  • ¼ cup Cilantro Sauce
  • 1 oz Sliced Pickled Jalapeño Pepper
  • 6 oz Green Beans
  • 1 Tbsp Sambal Oelek
  • 1 Tbsp Sesame Oil
  • 1 tsp Black & White Sesame Seeds
  • 2 Tbsps Soy Glaze
Make the cilantro rice
1 Make the cilantro rice

In a small pot, combine the rice and 1 1/4 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 23 to 25 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Stir in the cilantro sauce until combined. Taste, then season with salt and pepper if desired.

Prepare the ingredients & marinate the carrots
2 Prepare the ingredients & marinate the carrots

Meanwhile, wash and dry the fresh produce. Cut off and discard any stem ends from the green beans; halve crosswise. Peel the carrots and grate on the large side of a box grater. Roughly chop the pepper. Thoroughly wash your hands immediately after handling. In a bowl, combine the grated carrots, half the vinegar, and as much of the chopped pepper as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.

Make the glaze
3 Make the glaze

Meanwhile, in a bowl, combine the soy glaze, remaining vinegar, 2 tablespoons of water, and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be.

Cook the green beans
4 Cook the green beans

In a medium pan (nonstick, if you have one), heat the sesame oil on medium-high until hot. Add the halved green beans; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add 2 tablespoons of water (carefully, as the liquid may splatter). Cook, stirring frequently, 30 seconds to 1 minute, or until the water has cooked off. Transfer to a bowl and cover with foil to keep warm. Wipe out the pan.

Cook the fish & serve your dish
5 Cook the fish & serve your dish

Pat the fish 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 fish, skin side up. Loosely cover the pan with foil and cook 3 to 5 minutes, or until lightly browned. Flip and cook 2 minutes. Add the glaze (carefully, as the liquid may splatter). Cook, constantly spooning the glaze over the fish, 1 to 2 minutes, or until the fish is coated and cooked through.* Turn off the heat. Serve the cilantro rice topped with the cooked fish (including any glaze from the pan), marinated carrots (including any liquid), and cooked green beans. Garnish with the sesame seeds. Enjoy!

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

Tips from Home Chefs

Make the cilantro rice
1 Make the cilantro rice

In a small pot, combine the rice and 1 1/4 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 23 to 25 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Stir in the cilantro sauce until combined. Taste, then season with salt and pepper if desired.

2 Prepare the ingredients & marinate the carrots

Meanwhile, wash and dry the fresh produce. Cut off and discard any stem ends from the green beans; halve crosswise. Peel the carrots and grate on the large side of a box grater. Roughly chop the pepper. Thoroughly wash your hands immediately after handling. In a bowl, combine the grated carrots, half the vinegar, and as much of the chopped pepper as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.

Prepare the ingredients & marinate the carrots
Make the glaze
3 Make the glaze

Meanwhile, in a bowl, combine the soy glaze, remaining vinegar, 2 tablespoons of water, and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be.

4 Cook the green beans

In a medium pan (nonstick, if you have one), heat the sesame oil on medium-high until hot. Add the halved green beans; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add 2 tablespoons of water (carefully, as the liquid may splatter). Cook, stirring frequently, 30 seconds to 1 minute, or until the water has cooked off. Transfer to a bowl and cover with foil to keep warm. Wipe out the pan.

Cook the green beans
Cook the fish & serve your dish
5 Cook the fish & serve your dish

Pat the fish 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 fish, skin side up. Loosely cover the pan with foil and cook 3 to 5 minutes, or until lightly browned. Flip and cook 2 minutes. Add the glaze (carefully, as the liquid may splatter). Cook, constantly spooning the glaze over the fish, 1 to 2 minutes, or until the fish is coated and cooked through.* Turn off the heat. Serve the cilantro rice topped with the cooked fish (including any glaze from the pan), marinated carrots (including any liquid), and cooked green beans. Garnish with the sesame seeds. Enjoy!

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

Browse Steps
1 of 5