Meal Kit
Green Curry Salmon
with toasted coconut broccoli
Prep & Cook Time: 60+ min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Fish (Anchovy, Salmon)
Chef
Jimmy Cababa
In Your Box (serves 2)
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12 oz. Salmon Fillets
- 12 oz. Broccoli Florets
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4 oz. Green Curry Sauce
- 1 Shallot
- 2 Tbsp. Toasted Coconut
- 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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Calories530
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Carbohydrates22g
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Net Carbs16g
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Fat34g
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Protein40g
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Sodium1390mg
Recipe Steps
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
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1 Prep
Peel and slice shallot into very thin rounds.
Pat salmon fillets dry, and season flesh side with 1/4 tsp salt and a pinch of pepper. -
2 Roast Broccoli
Cut broccoli into bite-sized pieces, if necessary. Place broccoli and garlic on prepared baking sheet. Toss with 1 tsp. olive oil, seasoning blend, 1/4 tsp. salt, and a pinch of pepper and spread into a single layer. Roast in hot oven until browned and fork-tender, 14-16 minutes. Remove from oven and top with toasted coconut.
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3 Cook Salmon
Place a medium non-stick pan over medium-high heat. Add 1 tsp. olive oil and salmon, skin side up, to hot pan. Sear on one side until golden brown, 2-4 minutes. Transfer to prepared baking sheet with the broccoli, seared side up. Roast until salmon is firm and reaches a minimum internal temperature of 145 degrees, 7-10 minutes.
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4 Make Sauce
In the same pan over medium heat, add the shallots and cook 1 minute. Add green curry sauce and bring to a simmer.
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5 Finish The Dish
FTK
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