Express
Maple Bacon Dijon-Glazed Salmon
with broccoli and peppers
Prep & Cook Time: 10-15 min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Fish (Salmon), Milk
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Under %{max_calories} caloriesUnder 35g carbs
Chef
Jimmy Cababa
Maple and mustard go together like the proverbial ying and yang: there's the sweet (but more subtle than sugar, unique) and the tangy (bright, but not obnoxious, slightly puckering), heated together and made as one. (With some butter added; sometimes the best twosomes need a third wheel!) And when that sauce goes on the flaky, divine salmon? Perfect balance.
In Your Box (serves 2)
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12 oz. Salmon Fillets
- 8 oz. Broccoli Florets
- 1 Red Bell Pepper
- 1 fl. oz. Pure Maple Syrup
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⅗ oz. Butter
- ½ oz. Dijon Mustard
- ½ oz. Crumbled Bacon
- ½ tsp. Garlic Salt
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) MqgBBoPn
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Calories620
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Carbohydrates21g
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Net Carbs16g
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Fat41g
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Protein42g
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Sodium1340mg
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, pat dry and season both sides with 1/4 tsp. salt and a pinch of pepper. Follow same instructions as salmon in Step 1, cooking until chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using mahi-mahi, pat dry, halve, and season both sides with 1/4 tsp. salt and a pinch of pepper. Follow same instructions as salmon in Step 1, cooking until mahi-mahi reaches minimum internal temperature, 3-4 minutes per side.
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If using sirloin steaks or NY strip steak, pat dry and season both sides with 1/4 tsp. salt and a pinch of pepper. Follow same instructions as salmon in Step 1, cooking until steaks reach desired doneness, or 4-6 minutes per side for medium/medium-well. Rest, 3 minutes.
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1 Cook the Salmon
Pat salmon dry and season flesh side with 1/4 tsp. salt and a pinch of pepper.
Place a medium non-stick pan over medium heat and add 1 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.Remove from burner. Transfer salmon to a plate. Wipe pan clean and reserve.While salmon cooks, continue recipe. -
2 Prepare the Ingredients
Stem, seed, remove ribs, and cut bell pepper into 1" dice.
Cut broccoli into bite-sized pieces. -
3 Cook the Vegetables
Place a large non-stick pan over medium heat and add 2 tsp. olive oil.
Add broccoli, bell peppers, garlic salt, and 2 Tbsp. water to hot pan. Cover and cook until water is almost completely evaporated, 5-6 minutes.Uncover and stir occasionally until tender, 2-3 minutes.Remove from burner. -
4 Make Glaze and Finish Dish
Return pan used to cook salmon to medium heat.
Add bacon to hot, dry pan and cook, 1 minute.Add maple syrup, mustard, and 1 Tbsp. water. Bring to a simmer.Once simmering, stir occasionally, 1 minute.Remove from burner. Stir in butter.Plate dish as pictured on front of card, topping salmon with glaze. Bon appétit!
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