Grilled Peach and Almond Glazed Salmon with Cabbage, Apple, and Cranberry Slaw
easy prep
Prep & Cook Time: 20-30 min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Tree Nuts (Almonds), Fish (Salmon)
Chef
Nigel Palmer
We've learned that doubling down on a good thing just brings you just that much more goodness and, dare we say, magic. Well, we've waved our wand and brought out the rabbit and the hat (not literally). Our Fresh and Easy line is actually as straightforward as it sounds; fresh ingredients, easy assembly and instructions, with all the fantastic flavors you've come to expect. The only magic is what you bring; the love of making dinner for your friends and family.
In Your Box (serves 2)
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12 oz. Salmon Fillets
- 8 oz. Slaw Mix
- 6 oz. Red Apple Slices
- 3 fl. oz. Chardonnay Vinaigrette
- 1 oz. Dried Cranberries
- 1 oz. Peach Preserves
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½ oz. Sliced Almonds
- 0.28 oz. Lemon Juice
- ½ tsp. Garlic Salt
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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Calories800
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Carbohydrates43g
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Net Carbs37g
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Fat86g
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Protein38g
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Sodium1530mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 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
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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. Set aside.Pat salmon dry, and season flesh-side with a pinch of salt and pepper. Drizzle with 1 tsp. olive oil. -
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 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 For a Rainy Day...
If cooking indoors, thoroughly rinse any fresh produce and pat dry. Pat salmon dry and season flesh-side with a pinch of salt and pepper. Coarsely crush almonds. 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.
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