Meal Kit
Honey Glazed Cedar Planked Salmon
With Shaved Vegetable Salad
Prep & Cook Time: 25-35 min.
Spice Level: Mild
Cook Within: 1 days
Contains: Fish (Salmon)
Chef
Justin Paruszkiewicz
In Your Box (serves 2)
- 1 Onion
- 2 Persian Cucumber
- 1 Lemon
- 2 oz. Honey
- 2 fl. oz. Balsamic Vinegar
- 3 Parsley Sprigs
- 2 Garlic Clove
- 0 Dill Sprig
- 2 Salmon Fillets
- 1 Cedar Plank
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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Calories470
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Carbohydrates21g
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Net Carbs17g
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Fat22g
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Protein41g
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Sodium800mg
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 Prep the Vegetables
Preheat the oven to 375F. Rinse and shave (with a potato peeler or mandoline) slice the cucumber in to long, slim ribbons. Dice the onion. Mince the garlic. Rinse and chiffonade the parsley and dill. Halve the lemon.
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2 Make the Honey Glaze
Soak the cedar plank in water in a shallow dish for 5 minutes to protect the plank from burning. Mix the balsamic vinegar, half the honey, and half the garlic in a mixing bowl. Whisk together to incorporate.
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3 Prepare the Dressing
In a small bowl, whisk together the remaining honey, 1 Tbsp. olive oil, juice of one lemon to taste, remaining garlic, fresh dill, and salt and pepper to taste. If flavor is too strong, you can mellow the dressing with a few Tbsp. of water.
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4 Cook the Salmon
Place the salmon on the soaked cedar plank and brush both sides with the glaze. Season the fish with a pinch of salt and pepper. Place the cedar plank on a baking dish and roast in the oven for 10-12 minutes, or until the fish begins to caramelize and the flesh of the fish is firm to the touch.
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5 Make the Salad
In a large mixing bowl, combine the shaved cucumbers, parsley (reserving a little for garnish), and half of the red onion to taste. Pour the dressing over and toss until desired coating and flavor is reached.
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6 Plate the Dish
Place a serving of shaved vegetable salad on a plate. Rest a salmon filet overtop. Garnish with fresh parsley, dill, and red onion as desired.
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