Meal Kit

BBQ Summer Salmon

With Snap Pea and Fennel Slaw

Prep & Cook Time: 25-35 min.

Cook Within: 3 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Fish (Salmon), Milk

Calories Conscious
Carb Conscious
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 you!
A note about serious food allergies

According to the nutritionists, salmon is one of the healthiest fish in the world. Who are we to argue with that? Grill it for some smoky, charred goodness, glaze it with sweet BBQ sauce and serve it with a light and crisp snap pea and fennel slaw. New to fennel? You'll delight in this crisp root vegetable's aromatic, anise-y flavor and crunchiness. Summer doesn't last forever, and this dish certainly won't last long on your plate.

In Your Box (serves 2)

  • 4 oz. Stringless Sugar Snap Peas
  • 1 Fennel Bulb
  • 1⅗ oz. Radishes
  • 2 Green Onions
  • 1 Lemon
  • Info
    2 Salmon Fillets
  • 1 fl. oz. White Wine Vinegar
  • 2 tsp. Sugar
  • 3 oz. BBQ Sauce
  • Info
    1 oz. Goat Cheese Crumbles

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.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Mixing Bowl
  • 1 Grill Pan or Outdoor Grill

Cooking Guidelines

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
  1. 1

    Prepare the Ingredients

    Rinse all the produce and pat dry. Rinse the salmon and pat dry. Slice the snap peas on a bias (on an angle.) Slice the fennel into thin strips (julienne,) removing the tough woody bottom and trimming the ends. Slice the radish into thin circles. Thinly slice the green onions on a bias. Slice the lemon in half.

  2. 2

    Make the Slaw

    In a mixing bowl, combine the juice of the lemon (to taste), white wine vinegar, 1 Tbsp. olive oil, sugar, and a pinch of salt and pepper. Whisk together to incorporate. Add the snap peas, fennel, and green onion. Mix to incorporate. Place in refrigerator for 10 minutes before serving. Season with a pinch of salt and pepper.

  3. 3

    Cook the Salmon

    Heat an outdoor grill or grill pan to medium heat. Lightly brush the grill, or grill pan, with olive oil or lightly coat with cooking spray. Season salmon with a pinch of salt and pepper. Place salmon on grill and cook on each side for 4-5 minutes, or until fish is firm to the touch and flakes when pressure is applied.

  4. 4

    Glaze the Salmon

    Brush the salmon with BBQ sauce during the final two minutes of cooking, turning to glaze both sides. The BBQ sauce can burn easily, so keep a close watch on the salmon as it cooks.

  5. 5

    Plate the Dish

    Compose a mound of slaw in the middle of the plate. Place a piece of salmon next to the slaw. Garnish with goat cheese crumbles, radish slices, and a crack of fresh black pepper.

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