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

easy prep

Prep & Cook Time: 20-30 min.

Difficulty Level: Easy

Spice Level: Not Spicy

Cook Within: 3 days

Contains: Tree Nuts (Almonds), Fish (Salmon)

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

Fire her up! You can have a name for your grill, a special spot for her (or him) on your deck, or even a decorative cover, but your grill will never feel as loved as when you place our special ready to grill meals on the hot rack. These meals are specially designed by our chefs with little to no prep, but maximum to infinity flavor. Whether sunny or snowy, winter or summer, grilled meals bring the best flavor. Order this, and we think you'll agree.

In Your Box (serves 2)

  • Info
    12 oz. Salmon Fillets
  • 8 oz. Slaw Mix
  • 6 oz. Red Apple Slices
  • 3 oz. Balsamic Vinaigrette
  • 1 oz. Dried Cranberries
  • 1 oz. Peach Preserves
  • Info
    ½ oz. Sliced Almonds
  • 0.28 oz. Lemon Juice
  • ½ tsp. Garlic Salt
Contains: Artificial Colors and Sulfites
Food intolerance information

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
    700
  • Carbohydrates
    44g
  • Net Carbs
    38g
  • Fat
    76g
  • Protein
    38g
  • Sodium
    1380mg

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

Customize It Instructions

  • If using ahi tuna, pat dry and season both sides with a pinch of salt and pepper and drizzle with 1 tsp. olive oil. Follow same instructions as salmon in Step 2, grilling until tuna reaches a minimum internal temperature of 145 degrees, 4-5 minutes per side. Tuna is often enjoyed medium-rare (pink in the middle). For medium-rare, cook 1-2 minutes per side. Consuming raw or undercooked tuna may increase your risk for food-borne illness.

  • If using NY strip steak, pat dry and season both sides with a pinch of salt and pepper and drizzle with 1 tsp. olive oil. Follow same instructions as salmon in Step 2, grilling until steak reaches minimum internal temperature, 9-11 minutes per side. Rest, 3 minutes. Halve to serve.

  • If using chicken breasts, pat dry and season both sides with a pinch of salt and pepper and drizzle with 1 tsp. olive oil. Follow same instructions as salmon in Step 2, grilling until chicken reaches minimum internal temperature, 5-7 minutes per side.

  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. 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, 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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