Teriyaki-Glazed Salmon with Brown Rice, Bell Pepper & Cucumber

Teriyaki-Glazed Salmon

with Brown Rice, Bell Pepper & Cucumber

50 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.
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

The pairing of rich, buttery salmon and tangy-sweet teriyaki sauce is a longtime favorite in Japanese cuisine. The word “teri” roughly translates to “glossy”—a reference to the gorgeous luster the delicious sauce imparts. To further complement this delicious duo, we’re serving our glazed salmon atop hearty brown rice, tossed with ginger-sautéed bell pepper and cucumber marinated with vinegar and sesame oil.
See Plans
  • Nutrition
    PER SERVING
  • Calories
    730 Cals (est.)
fresh
ingredients
Teriyaki-Glazed Salmon with Brown Rice, Bell Pepper & Cucumber
Title

Teriyaki-Glazed Salmon

Prepare the ingredients:
How To: Peel & Mince Ginger
How To: Peel Garlic
1 Prepare the ingredients:

Wash and dry the fresh produce. Peel and small dice the cucumber; place in a large bowl with the vinegar and sesame oil. Season with salt and toss to coat. Set aside to marinate, stirring occasionally, for at least 10 minutes. Peel and finely chop the garlic. Cut off and discard the root ends of the scallions; thinly slice the scallions, separating the white bottoms and green tops. Peel and finely chop the ginger. Cut out and discard the stem, ribs and seeds of the pepper; small dice. Roughly chop the peanuts.

2 Cook the rice:

In a small pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the garlic and white bottoms of the scallions; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened and fragrant. Add the rice, 2 cups of water and a big pinch of salt and pepper. Heat to boiling on high. Once boiling, cover and reduce the heat to low. Cook 25 to 30 minutes, or until the water has been absorbed and the rice is tender. Remove from heat and fluff the cooked rice with a fork.

Cook the rice:
Cook the pepper:
3 Cook the pepper:

Once the rice has cooked for about 20 minutes, in a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the pepper and ginger; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Transfer to the bowl of marinated cucumber. Wipe out the pan.

4 Cook the salmon:

While the rice continues to cook, pat the salmon fillets dry with paper towels; season on both sides with salt and pepper. In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned fillets, skin sides down. Cook 2 to 3 minutes on the first side, or until lightly browned. Flip and add the teriyaki sauce. Cook, occasionally spooning the sauce over the fillets, 2 to 3 minutes, or until thoroughly coated and cooked to your desired degree of doneness. Remove from heat.

Cook the salmon:
Finish the rice:
How To: Season to Taste
5 Finish the rice:

Add the cooked rice and half the green tops of the scallions to the bowl of marinated cucumber and pepper; stir to thoroughly combine. Season with salt and pepper to taste.

6 Plate your dish:

Divide the finished rice between 4 dishes. Top with the cooked salmon fillets (including any sauce from the pan). Garnish with the peanuts and remaining green tops of the scallions. Enjoy!

Plate your dish:
Browse Steps
1 of 6