Mustard Soy Salmon

I have noticed since I've been buying Hello Fresh I've eaten more salmon, so I guess that's a plus. The downside is it's always Atlantic Salmon and it's not my favorite. I do wish they'd let us NOT include the protein so I can use up the salmon in my freezer, but whatever. 

This was tasty. I completely missed pickled onions part, but I don't think it really took away from the meal. I also baked my salmon instead of frying it. I'd order this again if it comes up. 

Mustard Soy Salmon
Recipe from Hello Fresh

Serves 2

• 8 ounce Broccoli
• 1 thumb Ginger
• 5 teaspoon White Wine Vinegar
• 2 teaspoon Dijon Mustard
• 10 ounce Salmon
• 1 teaspoon Sriracha
• 2 Scallions
• 1 Lime
• 4 tablespoon Sweet Soy Glaze
• ¾ cup Jasmine Rice
• Sesame Seeds

Preheat oven to 425 degrees.

Cut broccoli into bite-size pieces if necessary. Peel and mince or grate ginger. Trim and thinly slice scallions, separating whites from greens. Zest and quarter lime.

Toss broccoli on a baking sheet with a large drizzle of oil, salt, and pepper. Roast on top rack until browned and tender, 15-20 minutes.

Melt 1 TBSP butter in a small pot over medium-high heat. Add half the ginger; cook, stirring, until fragrant, 30 seconds. Stir in rice, 1 1⁄4 cups water, and a pinch of salt. Bring to a boil; cover and reduce to a low simmer. Cook until tender, 15-18 minutes. Keep covered off heat until ready to serve.

While rice cooks, in a small bowl, combine scallion whites, vinegar, and a pinch of salt. Set aside to pickle.

In a separate small bowl, combine sweet soy glaze, mustard, remaining ginger, and a squeeze of lime juice.

Pat salmon dry with paper towels. Season all over with salt and pepper. Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add salmon, skin sides down; cook until skin is lightly browned and crispy, 5-7 minutes. Carefully flip and cook until fish is opaque and cooked through, 1-2 minutes more. Add sauce to pan; turn salmon to thoroughly coat. Remove pan from heat.

Fluff rice with a fork; stir in 1 TBSP butter and season with salt and pepper.

 Toss broccoli with lime zest to taste.

Divide rice, broccoli, and salmon between plates; drizzle salmon with any remaining sauce. Top with pickled scallion whites, scallion greens, and sesame seeds. Drizzle with as much Sriracha as you like. Serve with any remaining lime wedges on the side.