Meal Kit
Citrus-Miso Salmon
with bang bang-roasted Brussels sprouts
Prep & Cook Time: 30-40 min.
Spice Level: Mild
Cook Within: 3 days
Contains: Fish (Salmon), Eggs, Soy
- Calorie-Conscious
- Carb-Conscious
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Chef
Nigel Palmer
In Your Box (serves 2)
- 12 oz. Brussels Sprouts
- 12 oz. Salmon Fillets
- 1 Lemon
- 1 Lime
- 1 Tbsp. White Miso Paste
- ½ fl. oz. Honey
- 0.42 oz. Mayonnaise
- 2 tsp. Sriracha
- ¼ oz. Cilantro
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)
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Calories610
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Carbohydrates25g
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Net Carbs19g
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Fat39g
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Protein41g
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Sodium1770mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Baking Sheet
- 2 Mixing Bowls
- 1 Medium Non-Stick Pan
Before You Cook
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
Customize It Instructions
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If using wild-caught salmon, follow same instructions as regular salmon in Steps 1 and 5, cooking until salmon reaches minimum internal temperature, 3-5 minutes per side.
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If using mahi-mahi, follow same instructions as regular salmon in Steps 1 and 5, cooking over medium-high heat until mahi-mahi reaches minimum internal temperature, 3-5 minutes per side.
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1 Prepare the Ingredients
Trim stems off Brussels sprouts and halve vertically (quarter if larger than a ping-pong ball).
Zest lemon, halve, and juice. Zest only the outside part; avoid white pith underneath skin.Zest lime, halve, and juice.Mince cilantro (no need to stem).Pat salmon fillets dry, and season flesh side with 1/4 tsp. salt and a pinch of pepper. -
2 Roast the Brussels Sprouts
Place Brussels sprouts on prepared baking sheet and toss with 1 Tbsp. olive oil, 1/4 tsp. salt, and a pinch of pepper. Massage oil into sprouts.
Spread into a single layer, cut-side down, and roast in hot oven until tender and browned, 14-16 minutes.While Brussels sprouts roast, make bang bang sauce. -
3 Make the Bang Bang Sauce
In a mixing bowl, combine mayonnaise and Sriracha (to taste). Set aside.
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4 Make the Citrus-Miso Sauce
In another mixing bowl, combine miso, honey, 1/4 tsp. lemon zest, and 1/4 tsp. lime zest until miso is dissolved and sauce is smooth.
Stir in 11/2 tsp. lemon juice, 11/2 tsp. lime juice, 1 tsp. olive oil, and a pinch of salt and pepper. Set aside. -
5 Cook Salmon and Finish Dish
Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Add salmon, skin side up, to hot pan and cook until salmon reaches a minimum internal temperature of 145 degrees, 4-6 minutes per side.
Remove from burner.Plate dish as pictured on front of card, placing salmon on citrus-miso sauce and garnishing Brussels sprouts with bang bang sauce and cilantro. Bon appétit!
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