Express
Coconut Curry Salmon with Sugar Snap Peas and Bok Choy
ready in 15 minutes
Prep & Cook Time: 60+ min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Fish (Anchovy, Salmon)
Chef
David Padilla
In Your Box (serves 2)
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12 oz. Salmon Fillets
- 6 oz. Snap Peas
- 5 oz. Sliced Bok Choy
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4 oz. Green Curry Sauce
- 1 Lime
- 2 Tbsp. Sweetened Flaked Coconut
- 1 tsp. Sambal
- 1 tsp. Asian Garlic and Ginger 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)
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Calories590
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Carbohydrates18g
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Net Carbs14g
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Fat39g
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Protein40g
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Sodium1070mg
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 start the salmon
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil.
Add salmon, skin side up, to hot pan and sear until golden brown and salmon reaches a minimum internal temperature of 145 degrees, 4-6 minutes per side. -
2 cook the vegetables
Place a large non-stick pan over medium heat and add 2 tsp. olive oil. Add snap peas and seasoning to hot pan and stir occasionally until snap peas are tender, 6-8 minutes. After 3 minutes, add bok choy to pan. Sambal to taste.
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3 finish the salmon
add curry and coconut flakes to pan with salmon. 1 minute until warmed.
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4 finish the dish
plate as shown.
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