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Sweet Chili-Glazed Salmon
with Broccoli & Fried Rice
25 minWellness at Blue Apron
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4 Servings
- Est. 690 Cals/serving
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Our easy, crowd-pleasing recipe for fried rice is the perfect partner for oven-roasted salmon fillets, simply topped with a sweet chili-soy sauce for a bright boost of flavor. It’s also served with tender roasted broccoli, which gets a vibrant lift from a topping of citrusy ponzu sauce.
Get Cooking
fresh
ingredients
Title
-
2 10-Oz Skin-On Salmon Fillets
-
1 Pasture-Raised Egg
- 1 cup Jasmine Rice
- 1 lb Broccoli
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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
time-saving
tips & techniques
step-by-step
instructions
1
Cook the rice:
Place an oven 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 with a fork.
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 broccoli stem, then cut into small florets. In a bowl, combine the sweet chili sauce and half the soy sauce. Transfer half the glaze to a separate bowl.
3
Roast the broccoli & fish:
While the rice continues to cook, line a sheet pan with foil. Place the broccoli florets on the foil. 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. Transfer to a cutting board, skin side down; cut each fillet into two equal-sized pieces. 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 hot. 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.
5
Finish & serve your dish:
Evenly top the roasted broccoli with the ponzu sauce. Serve the fried rice topped with the roasted fish and finished broccoli. Top the fish with the remaining glaze. Enjoy!
1
Cook the rice:
Place an oven 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 with a fork.
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 broccoli stem, then cut into small florets. In a bowl, combine the sweet chili sauce and half the soy sauce. Transfer half the glaze to a separate bowl.
3
Roast the broccoli & fish:
While the rice continues to cook, line a sheet pan with foil. Place the broccoli florets on the foil. 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. Transfer to a cutting board, skin side down; cut each fillet into two equal-sized pieces. 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 hot. 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.
5
Finish & serve your dish:
Evenly top the roasted broccoli with the ponzu sauce. Serve the fried rice topped with the roasted fish and finished broccoli. Top the fish with the remaining glaze. Enjoy!
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