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About the Dish

  • Rice Vinegar

    Rice Vinegar

  • Sesame Oil

    Sesame Oil

  • Tamari


  • Honey


  • Sriracha


  • Jasmine Rice

    Jasmine Rice

  • Edward & Sons Low Sodium Veggie Bouillon Cube

    Edward & Sons Low Sodium Veggie Bouillon Cube

  • Wild Alaskan Sockeye Salmon

    Wild Alaskan Sockeye Salmon

  • Mixed Mushrooms

    Mixed Mushrooms

  • Kale



Heat oven to 450° F.
MISE EN PLACE Roughly chop mushroom caps and stems. Remove stems from kale leaves; chop stems and leaves separately.
In a small bowl, combine rice wine vinegar and sesame oil. Stir in tamari, honey and sriracha.
In a small saucepan with a lid, combine rice, 1 1/2 cups water and bouillon cube. Place over high heat. When liquid comes to a boil, cover, reduce heat to a simmer, and cook until all liquid has been absorbed and rice is tender, 15-18 minutes. Fluff with fork, and cover to keep warm.
While rice is cooking, line a baking pan with aluminum foil, and coat with 1/2 teaspoon olive oil. Place salmon on prepared foil and top with half of vinegar mixture. Bake salmon about 5 minutes. Top with remaining sauce, and bake until salmon has just become opaque throughout, 2-3 minutes more.
While salmon cooks, warm a sauté pan over medium heat. Add 1/2 teaspoon olive oil. When hot, stir in mushrooms and kale stems. Season with 1/4 teaspoon kosher salt. Cook until mushrooms give off water and water begins to evaporate, 5-6 minutes. Add kale leaves, and cook until wilted, about 2 minutes. Season to taste with kosher salt and black pepper.
Serve salmon over rice with mushroom-kale side dish, and enjoy!