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
Spice Level:Not Spicy
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
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.
You Will Need
Before You Cook
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
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.
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.
Finish the Dish
Coarsely crush almonds.
Plate dish as pictured on front of card, topping salmon evenly with peach preserves and almonds. Bon appétit!
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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