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Hot Jalapeño Jelly-Glazed Salmon with Crispy Onion Asparagus
ready in 15 minutes
Prep & Cook Time: 10-15 min.
Spice Level: Mild
Cook Within: 3 days
Contains: Tree Nuts (Pecans), Fish (Salmon), Wheat
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Under %{max_calories} caloriesUnder 35g carbs
Chef
David Padilla
Jalapeño jelly adds a nice hit of heat and sweet to this flaky, tender salmon. To be honest, we're a bit jelly that you get to purchase and eat this awesome meal.
In Your Box (serves 2)
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12 oz. Salmon Fillets
- 12 oz. Asparagus
- 2 oz. Hot Jalapeno Jelly
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1 oz. Crispy Fried Onions
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½ oz. Pecans
- ½ tsp. Seasoned Salt Blend
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) 9OzXleP5
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Calories650
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Carbohydrates29g
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Net Carbs24g
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Fat42g
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Protein39g
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Sodium960mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Non-Stick Pan
- 1 Large Non-Stick Pan
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 chicken breasts, follow same instructions as salmon in Steps 1 and 3, cooking chicken until browned and minimum internal temperature is reached, 5-7 minutes per side.
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If using pork chops, follow same instructions as salmon in Steps 1 and 3, cooking pork until browned and minimum internal temperature is reached, 5-7 minutes per side.
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If using wild-caught salmon, follow same instructions as regular salmon in Steps 1 and 3, cooking until golden brown and salmon reaches minimum internal temperature, 3-5 minutes per side.
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1 Start the Salmon
Pat salmon dry, and season flesh side with a pinch of salt and pepper.
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.While salmon sears, cook asparagus. -
2 Cook the Asparagus
Trim woody ends off asparagus.
Place a large non-stick pan over medium heat and add 2 tsp. olive oil. Add asparagus and seasoned salt to hot pan. Stir occasionally until lightly charred and tender, but still crisp, 8-10 minutes.Remove from burner and stir in pecans and crispy onions. -
3 Finish the Salmon
Remove pan with salmon from burner and top with jalapeño jelly. Gently flip salmon until coated with jelly. Jelly will loosen as it heats.
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4 Finish the Dish
Plate dish as pictured on front of card. Bon appétit!
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