Spicy Lemongrass Salmon

with Green Beans & Herb Rice

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.

Mediterranean Diet

Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.

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.

Wheat Free

These meals are prepared with ingredients that do not contain wheat. They feature grains such as barley and rice as well as proteins and vegetables.

Reduced Sodium

These Prepared and Ready dishes contain at least 25% less sodium per 100 grams (or 3.5 oz) than our average Prepared and Ready Meal as of October 1, 2024. Sodium content has been reduced from 330 mg per 100 grams to 250 mg per 100 grams. These dishes focus on ingredients with strong flavor and moderate salt.

Vegan

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

Bright, citrusy lemongrass is a classic ingredient in Southeast Asian cuisine. (It may seem intimidating, but it’s easy to prep after you peel away the tough outer layers to reveal its fragrant core.) Here, we’re using it with bird’s eye chile—a green or red pepper whose small size packs a punch of fruity heat—to flavor a vibrant sauce. It livens up green beans and bell pepper and gives an extra boost of flavor spooned over our pan-seared salmon.

See Plans

Nutrition

PER SERVING
Calories

550 Cals (est.)

View Full Nutrition

fresh

ingredients

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Cook the rice:

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

2 Prepare the ingredients:

While the rice cooks, wash and dry the fresh produce. Cut off and discard the stem ends of the green beans. Cut off and discard the bell pepper stem; halve the bell pepper lengthwise. Remove and discard the ribs and seeds, then thinly slice the bell pepper lengthwise. Peel and finely chop the ginger. Cut off and discard the ends of the lemongrass; peel away and discard the fibrous outer layers until you reach the pliable white core. Finely chop the lemongrass core. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Peel and roughly chop the garlic. Pick the cilantro and mint leaves off the stems; discard the stems and roughly chop the leaves. Cut off and discard the chile pepper stem. Thinly slice the chile pepper. (For a milder dish, remove and discard the ribs and seeds first.) Thoroughly wash your hands immediately after handling the chile pepper.

3 Cook the vegetables:

In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the green beans, islander pepper, ginger, lemongrass, white bottoms of the scallions, and garlic; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until slightly softened.

4 Make the sauce & finish the vegetables:

To the pan, add the Golden Mountain sauce, vinegar, ⅓ cup of water, and as much of the chile pepper as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring constantly, 30 seconds to 1 minute, or until thoroughly combined and the mixture is slightly thickened. Season with salt and pepper to taste. Transfer to a bowl. Set aside in a warm place. Rinse and wipe out the pan.

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 3 to 4 minutes on the first side, or until lightly browned. Flip and cook 2 to 3 minutes, or until lightly browned and cooked to your desired degree of doneness. Divide between 2 dishes.

6 Finish the rice & plate your dish:

To the saucepan of cooked rice, stir in half the cilantro and mint. Divide the finished rice and finished vegetables (reserving the sauce) between the dishes of cooked salmon fillets. Top the salmon with some of the sauce. Garnish with the green tops of the scallions and remaining cilantro and mint. Serve with any remaining sauce. Enjoy!