Hoisin-Glazed Salmon

With Radish-Cucumber Orange Salad

$9.95 per serving

Prep & Cook Time: 20-30 min.

Cook Within: 3 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Fish, Wheat, Soy

Calorie-Conscious Icon
Carb-Conscious Icon
A note about serious food allergies

The word hoisin is Chinese for "seafood", which means it's a perfect pairing for glazing our flaky salmon. We cut the sweetness with a crisp, refreshing side salad of peppery radishes, cucumbers, green onions, and orange segments. (Once you learn how to segment an orange from us, you'll never want to eat them any other way!)

In Your Box (serves 2)

  • 1 Lime
  • 1⅗ oz. Radishes
  • 2 Green Onions
  • 2 Persian Cucumber
  • 1 Navel Orange
  • Info
    2 Salmon Fillets
  • Info
    2¼ fl. oz. Hoisin Sauce
  • ¼ fl. oz. Rice Vinegar
  • 1 tsp. Chopped Ginger
  • ¼ fl. oz. Toasted Sesame Oil
  • 1 tsp. Sesame Seeds
  • Nutrition (per serving)

  • Calories
    570
  • Carbohydrates
    21g
  • Fat
    24g
  • Protein
    66g
  • Sodium
    891mg

Recipe Steps

You Will Need

  • Salt
  • Pepper
  • 1 Baking Sheet
  • 1 Mixing Bowl
  • Step 1 - Prepare the Ingredients
    1

    Prepare the Ingredients

    Preheat oven to 375 degrees and prepare a baking sheet with foil or use a nonstick baking sheet. Throughly rinse produce and pat dry. Zest lime and halve. Thinly slice radish into thin rounds. Slice green onions thinly on the bias. Slice cucumbers into rounds. Zest and cut ends off orange. Rinse salmon and pat dry.

  • Step 2 - Glaze and Cook the Salmon
    2

    Glaze and Cook the Salmon

    Season both sides of the salmon with a pinch of salt and pepper and brush the fillets with the hoisin sauce. Place on a baking sheet and bake for 10-12 minutes, or until salmon is firm yet flaky and has reached a minimum internal temperature of 145 degrees.

  • Step 3 - Supreme the Orange
    3

    Supreme the Orange

    Cut flesh off orange. Holding the orange, carefully slice between white membranes to the center, releasing segments. Work over a bowl to catch juice and segments. Once you're left holding just the membrane, squeeze it to release juice into bowl. This technique is called supreming, and is used when you want to serve only the sweetest, best part of a citrus fruit. Set aside orange segments and juice separately.

  • Step 4 - Make Dressing
    4

    Make Dressing

    Combine the orange juice, juice from lime half (to taste), rice wine vinegar, chopped ginger and sesame oil in a bowl. Season with a pinch of salt and pepper.

  • Step 5 - Toss Salad
    5

    Toss Salad

    Place sliced radishes and cucumbers in a bowl and add citrus dressing to taste. Toss, season with salt and pepper, and set aside.

  • Step 6 - Plate the Dish
    6

    Plate the Dish

    Compose a pile cucumber-radish salad on the plate. Top the salad with a orange supremes. Place a salmon fillet next to the salad and garnish with orange zest, lime zest, green onions, and sesame seeds.