Honey-Glazed Blood Orange Salmon
with cranberry walnut wild rice
Prep & Cook Time: 60+ min.
Cook Within: 3 days
Difficulty Level: Easy
Spice Level: Not Spicy
Contains: Fish, Soy, Tree Nuts
Chef
Nigel Palmer
In Your Box (serves 2)
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1 oz. Walnut Halves
- ½ oz. Dried Cranberries
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¾ cup Seasoned Wild Rice Blend
- 2 oz. Baby Spinach
- ½ fl. oz. Honey
- 1 Rosemary
- 1 Blood Orange
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12 oz. Salmon Fillets
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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Calories859
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Carbohydrates68g
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Fat44g
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Protein43g
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Sodium1518mg
Recipe Steps
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 cook rice
small pot, cook wild rice and dried cranberries with standard procedure Once cooked stir spinach into hot rice until wilted
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2 prep
stem and mince rosemary Coarsely chop or crush walnuts Peel blood orange, juice half, ¼” dice other half
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3 make sauce
blood orange juice, 1 Tbsp oil, ¼ tsp salt, pinch pepper, stir together Stir in rosemary and blood orange pieces
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4 toast walnuts
med NS pan, med heat Toast walnuts, 2-3 minutes
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5 cook salmon and plate
same pan, 2 tsp oil, med-high heat Standard salmon procedure and times Plate, garnish rice with walnuts
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