Past Recipes
Chinese Barbecue Salmon

Chinese Barbecue Salmon over Roasted Carrots, Mushrooms, and Snow Peas

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Chef Shanna's latest quick-cooking masterpiece coats seared salmon with a Chinese barbecue–inspired mix of hoisin, soy, garlic, ginger, and fresh orange juice. The bed of carrots, cremini mushrooms, and snow peas roast away while you take care of the salmon and sticky sauce, and it all comes together with a final sesame seed flourish.

  • Quick Cook
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
easy
  • Calories 610
  • Protein 38g
  • Total Carb 38g
  • Total Fat 35g

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

Ingredients & Equipment

What we send

  • cremini mushrooms
    • 4 ounces
    • cremini mushrooms
  • carrots
    • 8 ounces
    • carrots
  • Cara Cara orange
    • 1
    • Cara Cara orange
  • ginger
    • 1/8 ounce
    • ginger
  • garlic
    • 1 clove
    • garlic
  • snow peas
    • 4 ounces
    • snow peas
  • toasted sesame seeds
    • 2 tablespoons
    • toasted sesame seeds
  • salmon
    • 10 ounces
    • salmon
  • gluten-free soy sauce
    • 2 tablespoons
    • gluten-free soy sauce
  • hoisin sauce
    • 2 tablespoons
    • hoisin sauce

What You’ll Need

  • canola oil
  • black pepper
  • aluminum foil
  • baking sheet
  • 10" medium pan with lid
  • 6" small pot

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Preheat oven to 450ºF. Wipe mushrooms clean with a damp paper towel and quarter. Rinse remaining produce. Cut carrots crosswise on a diagonal into ¼-inch slices. Halve orange. Trim and discard skin of ginger, then mince. Mince garlic. Line a baking sheet with aluminum foil.

  2. Roast vegetables

    Roast vegetables

    On prepared baking sheet, toss mushrooms and carrots with 1 tablespoon canola oil. Arrange in a single layer and roast until beginning to brown, about 10 minutes (move on to Step 3—but don't forget to come back). Then, add snow peas and continue roasting until vegetables are tender, 3-4 minutes more. Once roasted, add half of sesame seeds to sheet with vegetables and toss to coat.

  3. Sear salmon

    Sear salmon

    While vegetables roast, pat salmon dry with paper towel. Heat 2 teaspoons canola oil in a medium pan over medium-high heat. When oil is shimmering, add salmon skin-side up and sear until golden on bottom, 5 minutes. Flip salmon and cover pan, keeping lid slightly ajar for steam to escape. Continue searing until fish is cooked through and opaque, 3-5 minutes more.

  4.  Make barbecue sauce

    Make barbecue sauce

    While salmon sears, heat 2 teaspoons canola oil in a small pot over medium heat. When oil is shimmering, add ginger and garlic. Cook, stirring, until fragrant, 1-2 minutes. Whisk in soy sauce, hoisin, and juice of ½ orange. Increase heat to medium high and simmer until thickened slightly, 2-3 minutes more. Remove pot from heat; taste and season with pepper as desired.

  5. Plate salmon

    Plate salmon

    Divide roasted vegetables between serving plates, then top with seared salmon. Spoon over Chinese barbecue sauce and garnish with remaining sesame seeds. Enjoy!

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