Meal Kit
Hawaiian Salmon with Caramelized Pineapple Sauce
with roasted carrots and macadamia nuts
Prep & Cook Time: 35-45 min.
Spice Level: Medium
Cook Within: 5 days
Contains: Tree Nuts (Macadamia Nuts), Fish (Salmon)
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Under %{max_calories} caloriesUnder 35g net carbs
Chef
Ryan Pugh
In Your Box (serves 2)
- 16 oz. Carrot
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12 oz. Salmon Fillets
- 2 Pineapple Rings
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1 oz. Macadamia Nuts
- 2 tsp. Mirepoix Broth Concentrate
- 1 tsp. Sugar
- 1 tsp. Asian Garlic and Ginger Seasoning
- ¼ tsp. Red Pepper Flakes
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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Calories640
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Carbohydrates32g
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Net Carbs25g
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Fat41g
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Protein38g
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Sodium1860mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Medium Non-Stick Pan
- 1 Baking Sheet
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 Roast the Carrots
Peel, trim, and cut carrot into 1/4" rounds.
Place carrot rounds on prepared baking sheet and toss with 1 tsp. olive oil, 1/2 tsp. salt, seasoning blend, and a pinch of pepper. Massage oil and seasoning into carrots.Spread into a single layer. Roast in hot oven until lightly browned and fork-tender, 16-18 minutes.Carefully (use a utensil, sheet will be hot!), combine roasted carrots with a pinch of salt.While carrots roast, prepare ingredients. -
2 Prepare the Ingredients
Finely chop pineapple.
Coarsely crush or chop macadamia nuts.Pat salmon dry, and season flesh side with a pinch of salt and pepper. -
3 Cook the Salmon
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 salmon to a plate. Reserve pan; no need to wipe clean. -
4 Make the Chutney
Return pan used to cook salmon to medium-high heat.
Add pineapple and sugar to hot pan and stir often until pineapple is lightly caramelized, 4-6 minutes.Add 2 Tbsp. water, mirepoix base, and a pinch of salt. Bring to a simmer.Once simmering, cook until liquid is reduced by half, 1-2 minutes.Remove from burner. Add red pepper flakes (to taste). -
5 Finish the Dish
Plate dish as picture on front of card, topping salmon with chutney and carrots with macadamia nuts. Bon appétit!
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