Meal Kit
Blackened Salmon
with corn and black bean chow chow over rice
Prep & Cook Time: 60+ min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Fish (Salmon), Milk
Chef
Patrick Le Beau
In Your Box (serves 2)
- 15½ oz. Black Beans
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12 oz. Salmon Fillets
- 1 Red Bell Pepper
- 5 oz. Corn Kernels
- ½ cup Basmati Rice
- 1 Lime
- 1 Jalapeno Pepper
- 2 Green Onion
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⅗ oz. Butter
- 1 Tbsp. Blackening Seasoning
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.
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Nutrition (per serving) bP8kDY3z
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Calories830
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Carbohydrates72g
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Net Carbs67g
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Fat37g
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Protein51g
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Sodium1550mg
Recipe Steps
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
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1 prep
seed and mince jalapeno
seed and dice pepper into 1/4 inch piecesslice green onion, separate greens from whitedrain and rinse black beansjuice lime -
2 cook the rice
bring 1 c water, 1/4 t salt and rice to a boil, reduce heat to medium and cover and allow to cook
finish by folding in green part of onions -
3 cooking the salmon
while the rice cooks, heat medium non stick pan over medium high heat with 2 t olive oil
season salmon with 1/4 t salt and blackening rub, sear on flesh sidefinish in oven -
4 chow chow
using the same pan as the salmon add 1 t olive oil over medium high heat
sweat white part of green onion, peppers and corn for 3-4 minutesadd black beans, 1/4 cup water and lime juicefinish with butter off heat -
5 plate
plate
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