All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
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.
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
You Will Need
Blender/Food Processor/Immersion Blender
Medium Non-Stick Pan
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
Steak and Pork 145° F (rest cooked meat, 3 minutes) |
Seafood 145° F |
Chicken 165° F |
Ground Beef 160° F |
Ground Turkey 165° F |
Ground Pork 160° F
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.
Make the Edamame Puree
In a small sauce pot, bring 1/2 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.
Slice Orange and Make Glaze
Cut the top and bottom 1/4" 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 1/2" rounds. In a small bowl, whisk together the agave, ginger and 1 tsp. of the soy sauce.
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.
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.
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.
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