Amazing meal of salmon with combinations of sesame oil, honey and tamari sauce to make a punchy sweet sauce for this healthy fish meal.
Nutritional facts
Protein
41g
Carbs
24g
Calories
530kcal
Fat
30g
Ingredients
Canola and Olive Oil Blend, Black Pepper, Garlic, Agave Syrup, Kosher Salt, Black Sesame Seeds, Gluten Free Tamari, Ginger, Salmon, Lemongrass, Bok Choy, Toasted Sesame Seeds
Contains fish, soybeans, sesame seeds.
Reviews
4.0
Based on 3712 reviews
Bok choy tasted fresh and was well-cooked. I enjoyed the sesame sauce that went with the salmon. I was concerned I wouldn't feel full from this because there wasn't rice or anything, but the meal was very filling on its own and didn't need an extra carb on the side.
Morgan · 03/18/26
Bland 😔
Sue · 03/12/26
Teri · 03/10/26
Mina · 03/09/26
Rachel · 03/08/26
The salmon was bland, the bok choy was slimy, and the sesame sauce did little for either the fish or vegetable. Very disappointing.
H. · 03/07/26
Nazer · 03/06/26
Megan · 03/06/26
Watery and tasteless, both the bok choy and the salmon.
Susan · 03/06/26
The flavors were good overall and I liked the Bok choy but the salmon was overcooked and chewy even though I didn’t even heat it all the way through when reheating.
Sydnie · 03/05/26
Mikaela · 03/01/26
Frank · 02/21/26
Did not like flavor of salmon
kellie · 02/20/26
Used the microwave for this meal and the fish did not do well: was rubbery and smelled fishy too. I think that maybe the oven might treat the fish better.
OLGA · 02/16/26
Chris · 02/16/26
Aidan · 02/15/26
Please label fish dishes that are skin-on when they arrive (maybe include in the prep).. Twice now, I've heated the fish, taken a bite and spit it out because I got the (to me) unpleasant skin taste.
Lisa · 02/13/26
I am not a fan of salmon or any fish for that matter, but this was moist and tasty. Easy to prepare and ample amount
Roberta · 02/13/26
Didn't like it at all. Underwhelmed by the dish overall. Bland. The sauce was very watery.
Chef Ruben Garcia has worked in restaurants all around New York for the past 10 years, including Palm Too and Extra Virgin. He now specializes in catering and working as a freelance chef for various clients in NY.
