Agave-Ginger Glazed Salmon

With Edamame Mash, Charred Bok Choy, and Orange

$9.95 per serving

Prep & Cook Time: 25-35 min.

Cook Within: 3 days

Difficulty Level: Intermediate

Spice Level: Mild

Contains: Fish, Soy

Calories Conscious
Carb Conscious
A note about serious food allergies

This dish has it all. A sweet agave and ginger glaze, hearty edamame mash, smokey charred baby bok choy and refreshing orange slices all lend their complementary flavors to seared salmon. Low-calorie and low- carb eating never looked so indulgent.

In Your Box (serves 2)

  • 10 Cilantro Sprigs
  • 1 Lime
  • 1 Green Onions
  • 1 Heads of Baby Bok Choy
  • Info
    4⅕ oz. Frozen Edamame
  • Info
    2 Salmon Fillets
  • 1 Navel Orange
  • ⅓ fl. oz. Agave Nectar
  • 1 tsp. Chopped Ginger
  • Info
    ¾ fl. oz. Soy Sauce - Gluten-Free
  • ¼ tsp. Multicolor Sesame Seeds
  • Nutrition (per serving)

  • Calories
    575
  • Carbohydrates
    33g
  • Fat
    18g
  • Protein
    73g
  • Sodium
    1219mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • 1 Small Pot
  • 1 Blender/Food Processor/Immersion Blender
  • 1 Mixing Bowl
  • 1 Medium Non-Stick Pan
  • Step 1 - Prepare the Ingredients
    1

    Prepare the Ingredients

    Rinse and pat dry all produce and herbs. Rinse the salmon and pat dry. Chop the cilantro leaves and stems into 1" pieces, discarding the thick ends of the stems. Juice the lime. Slice the green onion thinly on the diagonal. Cut the bok choy bottom 1/8" from the stem, and remove any discolored outer leaves. Cut the bok choy in half.

  • Step 2 - Make the Edamame Puree
    2

    Make the Edamame Puree

    In a small sauce pot, bring ½ cup water to a boil over medium-high heat. Add the edamame, cover and cook for 2 minutes. Add the water and edamame of the pot to a blender or food processor along with the chopped cilantro and lime juice (to taste). Blend until smooth, adding more water if needed. Adjust taste with salt.

  • Step 3 - Slice Orange and Make Glaze
    3

    Slice Orange and Make Glaze

    Cut the top and bottom ¼" from the orange. Stand the fruit on one of its flat sides and cut the peel away from the flesh, following the orange's curves. Slice the fruit into ½" rounds. In a small bowl, whisk together the agave, ginger and 1 tsp. of the soy sauce.

  • Step 4 - Char Bok Choy
    4

    Char Bok Choy

    Toss bok choy gently in a bowl with 1 tsp. oil and remaining soy sauce. Place a dry non-stick pan over medium heat and char the bok choy cut side down. When it starts to brown, flip over, add 1 Tbsp. of water to pan and cover. Let steam for 2 minutes.

  • Step 5 - Cook the Salmon
    5

    Cook the Salmon

    Wipe out and heat the same non-stick saute pan on the stove over medium heat. Add 2 tsp. of oil and add the salmon. Cook five minutes until lightly browned and gently flip. Cook 3-4 more minutes. Add the ginger-agave glaze and turn heat to high. Tilt the pan towards you and carefully baste the salmon with a spoon until the glaze is thick and syrupy. Remove the fish from the pan and sprinkle with the sesame seeds.

  • Step 6 - Plate the Dish
    6

    Plate the Dish

    Mound the edamame puree on the base of a plate. Lean salmon against the edamame, add a piece of bok choy and garnish with the orange rounds. Finish with a sprinkle of green onions.