Meal Kit
Culinary Collection
Honey BBQ Salmon
with bacon jalapeño corn muffins and corn on the cob
Prep & Cook Time: 30-40 min.
Spice Level: Mild
Cook Within: 3 days
Contains: Fish (Salmon), Milk, Eggs, Wheat
Chef
Ryan Pugh
BBQ sauce goes everywhere; on pork, steak, chicken… so why not seafood? That sweet tang, made even sweeter with a touch of honey, turns every protein into a delight, whether they grazed on grass or swam in the stream. BBQ honey sauce isn't the only sweet thing swimming around in this meal: meet its sides, sweet corn with garlic better and slightly spicy muffins. Sweeeetttt.
In Your Box (serves 2)
- 2 Ears of Corn
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12 oz. Salmon Fillets
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3 oz. Corn Muffin Mix
- 1 Jalapeno Pepper
- 1 oz. Smoky BBQ Sauce
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0.84 oz. Mayonnaise
- ⅘ oz. Bacon Bits
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¾ oz. Roasted Garlic & Herb Butter
- ½ fl. oz. Honey
- 6 Chive Sprigs
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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Calories860
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Carbohydrates56g
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Net Carbs54g
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Fat51g
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Protein43g
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Sodium1730mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Medium Non-Stick Pan
- 1 Baking Sheet
- 2 Mixing Bowls
- 1 Microwave-Safe Bowl
- 1 Muffin Tin
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
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If using ribeye, pat dry and season both sides with a pinch of salt and pepper. Follow same instructions as salmon in Step 3, cooking until steak reaches minimum internal temperature, 4-6 minutes per side. Rest, 3 minutes. Halve to serve.
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If using chicken breasts, pat dry and season both sides with a pinch of salt and pepper. Follow same instructions as salmon in Step 3, cooking until chicken reaches minimum internal temperature, 5-7 minutes per side.
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1 Prepare the Ingredients
Mince chives.
Remove husk from corn, if necessary.Stem jalapeño, halve, seed, remove ribs, and mince. Wash hands and cutting board after working with jalapeño.Place jalapeño in a microwave-safe bowl and microwave, 30 seconds. -
2 Prepare the Muffins
In a mixing bowl, combine muffin mix, bacon, jalapeño, and 1/4 cup water until a pancake-like batter forms. If too dry, add water, 1 Tbsp. at a time, until desired consistency is reached.
Divide batter evenly into four cups of prepared muffin tin. Place muffin tin on one side of prepared baking sheet.Place corn on other side of baking sheet and top with 1 tsp. olive oil and a pinch of salt.Bake in hot oven until corn is tender and muffin tops are lightly browned and start to crack, 12-14 minutes.While muffins and corn bake, cook salmon. -
3 Cook the Salmon
Pat salmon dry, and season flesh side with 1/4 tsp. salt and a pinch of pepper.
Place a medium non-stick pan over medium heat and add 1 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. -
4 Make the Sauce
In another mixing bowl, combine chives, honey, BBQ sauce, mayonnaise, and a pinch of salt and pepper until smooth.
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5 Finish the Dish
Plate dish as pictured on front of card, topping corn with butter and topping salmon with sauce. Bon appetit!
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