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Sticky Apricot-Glazed Salmon

Sticky Apricot-Glazed Salmon with Garlic Rice and Kale

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On the menu Jan 7 — Jan 13

Whenever Chef Michelle goes to a Japanese restaurant, it’s always a toss-up between salmon teriyaki and miso cod. Both dishes combine tender fish and a sticky, sweet sauce on top—what could be more delicious? In this Encore dish, she channels those flavors and textures, coating salmon with a sweet and salty glaze of apricot jam and soy sauce. A heap of vegetables and crispy garlic rice round out this swoon-worthy dinner.

  • Stovetop Only
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
medium
  • Calories 870
  • Protein 39g
  • Total Carb 82g
  • Total Fat 43g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • baby bok choy
    • 8 ounces
    • baby bok choy
  • dinosaur kale
    • 6 ounces
    • dinosaur kale
  • scallions
    • 2
    • scallions
  • shallot
    • 1
    • shallot
  • garlic
    • 4 cloves
    • garlic
  • jasmine rice
    • 3/4 cup
    • jasmine rice
  • salmon
    • 10 ounces
    • salmon
  • unsalted butter
    • 2 packets
    • unsalted butter
  • apricot preserves
    • 1 1/2 ounce
    • apricot preserves
  • gluten-free soy sauce
    • 2 packets
    • gluten-free soy sauce
  • sesame seeds
    • 1 teaspoon
    • sesame seeds

What You’ll Need

  • canola oil
  • kosher salt
  • black pepper
  • 6" small pot with lid
  • 12" large nonstick pan with lid
  • aluminum foil