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Seared Salmon & Spicy Sesame Sauce

with Bok Choy & Mushrooms

  • Group Created with Sketch.
    Time
    30 min
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 660 calories Group 22 Created with Sketch.
    Nutrition Label
    Download

This vibrant dish highlights the umami-rich combo of soy glaze, sesame oil, and spicy sambal oelek drizzled over our salmon, sautéed vegetables, and garlic-scallion rice.

Get Cooking
fresh
ingredients
Seared Salmon & Spicy Sesame Sauce with Bok Choy & Mushrooms
Title
  • 1 10-Oz Skin-On Salmon Fillet
  • ½ cup Jasmine Rice
  • 2 Scallions
  • 2 cloves Garlic
  • 10 oz Baby Bok Choy
  • 4 oz Cremini Mushrooms
  • 1 Tbsp Sesame Oil
  • 1 Tbsp Sambal Oelek
  • 2 Tbsps Soy Glaze
  • 1 tsp Black & White Sesame Seeds
tried-and-true
kitchen tools
step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Thinly slice the scallions, separating the white bottoms and hollow green tops. Peel and roughly chop 2 cloves of garlic. Cut off and discard the root end of the bok choy; roughly chop, separating the stems and leaves. Cut the mushrooms into bite-sized pieces. 

Cook & finish the rice:
2 Cook & finish the rice:

In a small pot, heat 1/2 teaspoon of olive oil on medium-high until hot. Add the sliced white bottoms of the scallions and half the chopped garlic; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly softened. Add the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Add the sliced green tops of the scallions; stir to combine.

Cook the vegetables:
3 Cook the vegetables:

While the rice cooks, in a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the chopped bok choy stems, mushroom pieces, and remaining chopped garlic; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until slightly softened. Add the chopped bok choy leaves. Cook, stirring frequently, 30 seconds to 1 minute, or until wilted. Transfer to a bowl; cover with foil to keep warm. Wipe out the pan.

Make the sauce:
4 Make the sauce:

While the vegetables cook, in a bowl, combine the soy glaze, half the sesame oil, and as much of the sambal oeklek as you’d like, depending on how spicy you’d like the dish to be.

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

Pat the fish dry with paper towels. Transfer to a cutting board, skin side down; cut the fillet into 2 equal-sized pieces. Season with salt and pepper on both sides. In the same pan, heat the remaining sesame oil on medium until hot. Add the seasoned fish, skin side up. Loosely cover the pan with foil. Cook 3 to 5 minutes, or until lightly browned. Flip and cook 2 to 4 minutes, or until browned and cooked through. Turn off the heat. Serve the cooked fish with the cooked vegetables and finished rice. Top with the sauce. Garnish with the sesame seeds. Enjoy! 

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

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Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Thinly slice the scallions, separating the white bottoms and hollow green tops. Peel and roughly chop 2 cloves of garlic. Cut off and discard the root end of the bok choy; roughly chop, separating the stems and leaves. Cut the mushrooms into bite-sized pieces. 

2 Cook & finish the rice:

In a small pot, heat 1/2 teaspoon of olive oil on medium-high until hot. Add the sliced white bottoms of the scallions and half the chopped garlic; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly softened. Add the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Add the sliced green tops of the scallions; stir to combine.

Cook & finish the rice:
Cook the vegetables:
3 Cook the vegetables:

While the rice cooks, in a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the chopped bok choy stems, mushroom pieces, and remaining chopped garlic; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until slightly softened. Add the chopped bok choy leaves. Cook, stirring frequently, 30 seconds to 1 minute, or until wilted. Transfer to a bowl; cover with foil to keep warm. Wipe out the pan.

4 Make the sauce:

While the vegetables cook, in a bowl, combine the soy glaze, half the sesame oil, and as much of the sambal oeklek as you’d like, depending on how spicy you’d like the dish to be.

Make the sauce:
Cook the fish & serve your dish:
5 Cook the fish & serve your dish:

Pat the fish dry with paper towels. Transfer to a cutting board, skin side down; cut the fillet into 2 equal-sized pieces. Season with salt and pepper on both sides. In the same pan, heat the remaining sesame oil on medium until hot. Add the seasoned fish, skin side up. Loosely cover the pan with foil. Cook 3 to 5 minutes, or until lightly browned. Flip and cook 2 to 4 minutes, or until browned and cooked through. Turn off the heat. Serve the cooked fish with the cooked vegetables and finished rice. Top with the sauce. Garnish with the sesame seeds. Enjoy!