Your Blue Apron Basket

Continue Browsing
Checkout Checkout
Loading...
Continue Browsing
Checkout Checkout
Updating Your Basket…

Get the perfect wine pairings

Enjoy delicious wines from top vineyards and winemakers. Six 500ml bottles arrive at your door every month.

We ship wine to the following states:

We’re sorry…

Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.

or
We ship wine to the following states:
Select a Different State
We ship wine to the following states:

Sweet Chili-Glazed Salmon

with Broccoli & Fried Rice

Hands-Off Cooking
Hands-Off Cooking
  • Group Created with Sketch.
    Time
    25 min
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 690 calories

Our easy, crowd-pleasing recipe for fried rice is the perfect partner for oven-baked salmon fillets, simply topped with a sweet chili-soy sauce for a bright boost of flavor.

Get Cooking
fresh
ingredients
Sweet Chili-Glazed Salmon with Broccoli & Fried Rice
Title
  • 2 10-Oz Skin-On Salmon Fillets
  • 1 Pasture-Raised Egg
  • 1 cup Jasmine Rice
  • 1 lb Broccoli
  • ½ cup Asian-Style Sautéed Aromatics
  • ¼ cup Sweet Chili Sauce
  • 2 Tbsps Vegetarian Ponzu Sauce
  • 2 Tbsps Soy Sauce
  • 1 Tbsp Rice Vinegar
tried-and-true
kitchen tools
step-by-step
instructions
Cook the rice:
1 Cook the rice:

Place an rack in the center of the oven, then preheat to 450°F. In a medium pot, combine the rice 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 the cooked rice with a fork. Cover to keep warm. 

Prepare the broccoli & make the glaze:
2 Prepare the broccoli & make the glaze:

While the rice cooks, wash and dry the broccoli. Cut off and discard the bottom 1/2 inch of the stem; cut the broccoli into small florets. In a bowl, combine the sweet chili sauce and half the soy sauce. Transfer half the glaze to a separate bowl; set aside.

Roast the broccoli & fish:
3 Roast the broccoli & fish:

Line a sheet pan with foil. Place the broccoli florets on the prepared sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer on one side of the sheet pan. Lightly oil the other side of the sheet pan. Pat the fish dry with paper towels. Season with salt and pepper on both sides. Transfer to the oiled side of the sheet pan, skin side down. Evenly top with the glaze from one bowl. Roast 15 to 17 minutes, or until the broccoli is tender when pierced with a fork and the fish is cooked through. Remove from the oven. 

Make the fried rice:
4 Make the fried rice:

While the broccoli and fish roast, in a large pan (nonstick, if you have one), heat the sautéed aromatics on medium-high until the oil is melted. Add the cooked rice in an even layer. Cook, without stirring, 3 to 4 minutes, or until slightly crispy. Continue to cook, stirring occasionally, 1 to 2 minutes, or until combined. Using a spoon, move the rice to one side of the pan. Crack the egg into the other side. Cook, constantly stirring the egg, 30 seconds to 1 minute, or until cooked through. Turn off the heat. Stir the rice and egg to thoroughly combine. Add the vinegar and remaining soy sauce. Stir to combine. 

Finish & serve your dish:
5 Finish & serve your dish:

Evenly top the roasted broccoli with the ponzu sauce. Top the cooked fish with the remaining glaze. Serve the fried rice with the finished fish and broccoli. Enjoy! 

Tips from Home Chefs

About Blue Apron

Ba hero

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.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
Cook the rice:
1 Cook the rice:

Place an rack in the center of the oven, then preheat to 450°F. In a medium pot, combine the rice 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 the cooked rice with a fork. Cover to keep warm. 

2 Prepare the broccoli & make the glaze:

While the rice cooks, wash and dry the broccoli. Cut off and discard the bottom 1/2 inch of the stem; cut the broccoli into small florets. In a bowl, combine the sweet chili sauce and half the soy sauce. Transfer half the glaze to a separate bowl; set aside.

Prepare the broccoli & make the glaze:
Roast the broccoli & fish:
3 Roast the broccoli & fish:

Line a sheet pan with foil. Place the broccoli florets on the prepared sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer on one side of the sheet pan. Lightly oil the other side of the sheet pan. Pat the fish dry with paper towels. Season with salt and pepper on both sides. Transfer to the oiled side of the sheet pan, skin side down. Evenly top with the glaze from one bowl. Roast 15 to 17 minutes, or until the broccoli is tender when pierced with a fork and the fish is cooked through. Remove from the oven. 

4 Make the fried rice:

While the broccoli and fish roast, in a large pan (nonstick, if you have one), heat the sautéed aromatics on medium-high until the oil is melted. Add the cooked rice in an even layer. Cook, without stirring, 3 to 4 minutes, or until slightly crispy. Continue to cook, stirring occasionally, 1 to 2 minutes, or until combined. Using a spoon, move the rice to one side of the pan. Crack the egg into the other side. Cook, constantly stirring the egg, 30 seconds to 1 minute, or until cooked through. Turn off the heat. Stir the rice and egg to thoroughly combine. Add the vinegar and remaining soy sauce. Stir to combine. 

Make the fried rice:
Finish & serve your dish:
5 Finish & serve your dish:

Evenly top the roasted broccoli with the ponzu sauce. Top the cooked fish with the remaining glaze. Serve the fried rice with the finished fish and broccoli. Enjoy!