Grilled Peach and Almond Glazed Salmon with Cabbage, Apple, and Cranberry Slaw

easy prep & grill bag included

Prep & Cook Time: 20-30 min.

Cook Within: 3 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Fish, Tree Nuts

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and 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

In Your Box (serves 2)

  • 3 fl. oz. Chardonnay Vinaigrette
  • 1 oz. Dried Cranberries
  • ½ tsp. Garlic Salt
  • 0.28 oz. Lemon Juice
  • Info
    ½ oz. Sliced Almonds
  • 1 oz. Peach Preserves
  • 8 oz. Slaw Mix
  • 6 oz. Red Apple Slices
  • Info
    12 oz. Salmon Fillets

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
    789
  • Carbohydrates
    42g
  • Fat
    51g
  • Protein
    38g
  • Sodium
    1681mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • 1 Mixing Bowl

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
  1. 1

    Prepare the Ingredients

    Spray grill with cooking spray and heat grill to medium. Thoroughly rinse any fresh produce and pat dry. In a mixing bowl, combine slaw mix, apple slices, cranberries, garlic salt, lemon juice, vinaigrette, and a pinch of pepper. If desired, mix slaw in provided grill bag. Do not grill. Set aside. Pat salmon dry, and season flesh-side with a pinch of salt and pepper. Drizzle with 1 tsp. olive oil.

  2. 2

    Grill the Salmon

    Place salmon on hot grill, skin-side up, and cook until browned and salmon reaches a minimum internal temperature of 145 degrees, 4-6 minutes per side. Remove to a plate.

  3. 3

    Finish the Dish

    Coarsely crush almonds. Plate dish as pictured on front of card, topping salmon evenly with peach preserves and almonds. Bon appétit!

  4. 4

    For a Rainy Day...

    If cooking indoors, pat salmon dry and season flesh-side with a pinch of salt and pepper. Coarsely crush almonds. Thoroughly rinse any fresh produce and pat dry. In a mixing bowl, combine slaw mix, apple slices, cranberries, garlic salt, lemon juice, vinaigrette, and a pinch of pepper. Set aside. 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. Remove from burner. Follow same instructions for plating. Bon appétit!

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