Seared Salmon & Lemon-Ginger Sauce with Carrots, Peas, & Rice

Seared Salmon & Lemon-Ginger Sauce

with Carrots, Peas, & Rice

45 MIN
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
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

A bright, aromatic sauce of lemon and ginger elevates seared salmon in this recipe. For an equally elegant accompaniment, we’re cooking peas and carrots with lemon, honey, and butter, then folding them into rice along with pea tips—the pea plant’s delicate, delicious leaves. (Holding off on adding the pea tips until the end preserves their fresh flavor and texture.)

See Plans
  • Nutrition
    PER SERVING
  • Calories
    600 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
time-saving
tips & techniques
Prepare the ingredients:
1 Prepare the ingredients:

Remove the honey from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Peel the carrots and cut into ½-inch pieces on an angle. Shell the peas. Peel and roughly chop the garlic. Quarter and deseed the lemon. Peel and finely chop the ginger. Roughly chop the pea tips. Thinly slice the chives.

Cook the rice:
2 Cook the rice:

In a medium pot, combine the rice, a big pinch of salt, and 1 ½ cups of water. Heat to boiling on high. Once boiling, cover and reduce the heat to low. Cook 12 to 14 minutes, or until the rice is tender and the water has been absorbed. Turn off the heat and fluff the cooked rice with a fork. Set aside in a warm place.

Start the vegetables:
3 Start the vegetables:

While the rice cooks, in a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the carrots; season with salt and pepper. Cook, stirring occasionally, 7 to 8 minutes, or until lightly browned and softened.

Finish the vegetables:
4 Finish the vegetables:

Add the peas and garlic to the pan; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until softened. Turn off the heat and add half the honey (kneading the packet before opening), half the butter, and the juice of 1 lemon wedge. Stir to combine. Transfer to the pot of cooked rice. Stir to combine; season with salt and pepper to taste. Set aside in a warm place. Rinse and wipe out the pan.

Cook the salmon:
5 Cook the salmon:

Pat the salmon fillets dry with paper towels; season with salt and pepper on both sides. In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned fillets, skinless side down. Cook 4 to 5 minutes on the first side, or until lightly browned. Flip and cook 1 to 2 minutes, or until lightly browned and cooked to your desired degree of doneness. Leaving any browned bits (or fond) in the pan, transfer to a plate. Set aside in a warm place.

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

Add the ginger to the pan of reserved fond. (If the pan seems dry, add a drizzle of olive oil.) Cook on medium-high, stirring constantly, 30 seconds to 1 minute, or until fragrant. Add the juice of the remaining lemon wedges, the remaining butter, the remaining honey, and 2 tablespoons of water. Cook, stirring constantly and scraping up any fond, 30 seconds to 1 minute, or until thoroughly combined. Turn off the heat. Season with salt and pepper to taste. Stir the pea tips into the pot of cooked rice and vegetables. Divide the finished rice and vegetables and cooked salmon fillets among 4 dishes. Top the salmon with the sauce. Garnish with the chives. Enjoy!

Tips from Home Chefs

1 Prepare the ingredients:

Remove the honey from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Peel the carrots and cut into ½-inch pieces on an angle. Shell the peas. Peel and roughly chop the garlic. Quarter and deseed the lemon. Peel and finely chop the ginger. Roughly chop the pea tips. Thinly slice the chives.

2 Cook the rice:

In a medium pot, combine the rice, a big pinch of salt, and 1 ½ cups of water. Heat to boiling on high. Once boiling, cover and reduce the heat to low. Cook 12 to 14 minutes, or until the rice is tender and the water has been absorbed. Turn off the heat and fluff the cooked rice with a fork. Set aside in a warm place.

Cook the rice:
Start the vegetables:
3 Start the vegetables:

While the rice cooks, in a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the carrots; season with salt and pepper. Cook, stirring occasionally, 7 to 8 minutes, or until lightly browned and softened.

4 Finish the vegetables:

Add the peas and garlic to the pan; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until softened. Turn off the heat and add half the honey (kneading the packet before opening), half the butter, and the juice of 1 lemon wedge. Stir to combine. Transfer to the pot of cooked rice. Stir to combine; season with salt and pepper to taste. Set aside in a warm place. Rinse and wipe out the pan.

Finish the vegetables:
Cook the salmon:
5 Cook the salmon:

Pat the salmon fillets dry with paper towels; season with salt and pepper on both sides. In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned fillets, skinless side down. Cook 4 to 5 minutes on the first side, or until lightly browned. Flip and cook 1 to 2 minutes, or until lightly browned and cooked to your desired degree of doneness. Leaving any browned bits (or fond) in the pan, transfer to a plate. Set aside in a warm place.

6 Make the sauce & serve your dish:

Add the ginger to the pan of reserved fond. (If the pan seems dry, add a drizzle of olive oil.) Cook on medium-high, stirring constantly, 30 seconds to 1 minute, or until fragrant. Add the juice of the remaining lemon wedges, the remaining butter, the remaining honey, and 2 tablespoons of water. Cook, stirring constantly and scraping up any fond, 30 seconds to 1 minute, or until thoroughly combined. Turn off the heat. Season with salt and pepper to taste. Stir the pea tips into the pot of cooked rice and vegetables. Divide the finished rice and vegetables and cooked salmon fillets among 4 dishes. Top the salmon with the sauce. Garnish with the chives. Enjoy!

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