Meal Kit
Kroger Health Mahi-Mahi and Orange Salad
with smoked almond cauliflower and quinoa
Prep & Cook Time: 30-40 min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Tree Nuts (Almonds), Fish (Mahi Mahi), Soy
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Under %{max_calories} caloriesUnder 35g net carbs
Chef
Rachel Post
Where there's smoke, there's fire? Au contraire! Modern science has brought us smoke in liquid form, and now we almost don't know what to trust anymore. Except… we trust that a salmon fillet marinated and flavored in a mix of sweet and smoky will have that hickory touch in every bite. And we trust that salmon pairs perfectly with roasted cauliflower flavored with everything bagel seasoning, building something truly unique in flavor. Trust us, you'll be making this meal again.
In Your Box (serves 2)
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12 oz. Mahi-Mahi Fillets
- 12 oz. Cauliflower Florets
- 1 Navel Orange
- ¾ cup Quinoa
- 1 Lemon
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1 oz. Smoked Almonds
- ¼ oz. Parsley
- 2 Garlic Cloves
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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Calories630
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Carbohydrates65g
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Net Carbs54g
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Fat21g
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Protein47g
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Sodium430mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Mixing Bowl
- 1 Medium Non-Stick Pan
- 1 Small Pot
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 Cook the Quinoa
Bring a small pot with quinoa and 11/2 cups water to a boil.
Reduce to a simmer, cover, and cook until quinoa is tender, 18-20 minutes.Remove from burner and set aside covered.While quinoa cooks, prepare ingredients.[PIC: quinoa in a pot] -
2 Prepare Ingredients
Cut cauliflower florets into 1” pieces.
Mince parsley, leaves and stems.Coarsely chop almonds.Halve lemon and juicePeel orange and slice into 1/4" rounds.Mince garlic.Halve mahi-mahi and pat dry. Season both sides with a pinch of salt and pepper.[PIC; cauliflwoer, parsley, almonds, lemon juice, orange slices, garlic] -
3 Roast the Cauliflower
Spray a large oven-safe pan with cooking spray and place over medium heat. Add cauliflower florets to hot pan and stir often until browned, 3-4 minutes.
Place pan in hot oven and roast until tender, 12-15 minutes.Carefully (pan will be hot!), toss or gently combine roasted cauliflower with half the parsley (reserve remaining for vinaigrette).Transfer cauliflower and almonds to pot with quinoa and stir to combine.While cauliflower roasts, cook mahi.[PIC: oven mitt hand on handle, parsley being stirred into cauliflower] -
4 Cook the Mahi-Mahi
Place a medium non-stick pan over medium heat and add 1 tsp. olive oil.
Add mahi-mahi to hot pan. Cook until mahi-mahi reaches a minimum internal temperate of 145 degrees, 3-4 minutes.Remove from burner.While fish cooks, make vinaigrette.PIC IN -
5 Make Vinaigrette and Finish Dish
In a mixing bowl, whisk or stir vigorously garlic (to taste), 2 tsp. lemon juice, remaining parsley, and 2 tsp. olive oil. Taste, and season with a pinch of salt if desired.
Plate dish as pictured on front of card, layering mahi-mahi with orange slices and drizzling vinaigrette over mahi. Bon appétit!
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