Meal Kit
Japanese Furikake Salmon
with fresh snow pea salad and ginger-miso dressing
Prep & Cook Time: 25-35 min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Fish (Salmon), Sesame, Soy
- Calorie-Conscious
- Carb-Conscious
Chef
Jimmy Madla
In Your Box (serves 2)
- 6 oz. Snow Peas
- 4 oz. Grape Tomatoes
- 3 oz. Shredded Red Cabbage
- 3 oz. Matchstick Carrots
- ¾ oz. Honey
- 1 Tbsp. White Miso Paste
- ½ fl. oz. Seasoned Rice Vinegar
- 1 tsp. Chopped Ginger
- 0.17 fl. oz. Toasted Sesame Oil
- 1 tsp. Furikake Seasoning
- 2 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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Calories530
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Carbohydrates23g
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Net Carbs17g
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Fat26g
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Protein43g
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Sodium1620mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Oven-Safe Pan
- 1 Mixing Bowl
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
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1 Prepare the Ingredients
Lay peas on cutting board and halve lengthwise at an angle. Halve grape tomatoes. Rinse salmon, pat dry, and season with a pinch of salt and pepper.
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2 Make the Glaze
Mix honey, half the miso, half the sesame oil, and 1 Tbsp. water in a small bowl to form a glaze.
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3 Sear the Salmon
Heat a medium oven-safe pan over high heat. Add 1 Tbsp. olive oil and salmon to hot pan. Cook 3-4 minutes, or until first side is deep brown. Flip salmon, brush with glaze, place pan in oven, and roast 5-7 minutes, or until salmon is flaky and reaches a minimum internal temperature of 145 degrees. Remove from oven and season with furikake seasoning. Remove salmon to a plate and set aside.
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4 Make the Salad
While salmon cooks, combine remaining miso, seasoned rice vinegar, ginger, remaining sesame oil, and 1 tsp. olive oil in a mixing bowl. Add peas, red cabbage, matchstick carrots, and tomatoes to bowl. Toss gently and season to taste with salt and pepper.
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5 Plate the Dish
Arrange salad on plate and place salmon on top. Serve immediately.
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