Past Recipes
Sticky Apricot-Glazed Salmon

Sticky Apricot-Glazed Salmon with Garlic Rice and Kale

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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
Prep & cook time
Cooking Skill
  • 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

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Halve bok choy lengthwise and rinse thoroughly—it tends to hide a lot of dirt between its leaves. Cut crosswise into 1-inch pieces, keeping bulbs and leaves separate. Rinse kale, trim and discard long stems, then thinly slice leaves crosswise. Rinse scallions, trim and discard roots, and thinly slice. Peel shallot and thinly slice into rings. Thinly slice garlic.

  2. Cook rice

    Cook rice

    In a small pot, combine rice, 1¼ cups water, and ¼ teaspoon salt, and bring to a boil over high heat. Stir once, reduce heat to medium low, cover pot, and simmer until water is fully evaporated, 10-12 minutes. Remove pot from heat and let stand, still covered, for 10 minutes. Fluff rice with a fork, then cover again to keep warm until ready to serve.

  3. Fry garlic and shallot

    Fry garlic and shallot

    While rice cooks, heat 3 tablespoons canola oil in a large nonstick pan over medium-high heat. When oil is shimmering, add 1 slice garlic. If it sizzles immediately, add shallot and remaining garlic; if not, try again once the oil is hotter. Fry, stirring to prevent burning, until lightly brown and crisp, 1-2 minutes. Using a slotted spoon, transfer garlic and shallot to a paper towel–lined plate. Reserve oil in pan.

  4. Cook vegetables

    Cook vegetables

    Return pan with garlic-shallot oil to medium-high heat. When oil is shimmering, add kale and bok choy bulbs and cook, stirring, until softened, about 3 minutes. Stir in bok choy leaves and half of scallions and cook until softened, about 2 minutes more. Season with ¼ teaspoon salt. Transfer vegetables to serving plates and cover loosely with foil to keep warm. Reserve pan for the next step.

  5. Sear salmon

    Sear salmon

    Pat salmon dry with paper towel. Season all over with ¼ teaspoon salt and pepper. Place pan from vegetables over medium heat and add 1 tablespoon canola oil. When oil is shimmering, add salmon skin-side down. Sear until skin is golden, 5 minutes. Flip salmon and cover, keeping lid slightly ajar for steam to escape. Continue searing until cooked through and opaque, 3-5 minutes more.

  6.  Finish garlic rice and plate

    Finish garlic rice and plate

    Transfer salmon to serving plates. Remove pan from heat. Add butter, apricot preserves, and soy sauce to pan and stir to combine. Uncover rice and stir in fried garlic and shallot, then divide between plates with vegetables and salmon. Spoon apricot glaze over salmon, garnish with sesame seeds and remaining scallions, and dig in!

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