Express
Premium
Miso-Glazed Salmon
with sesame cauliflower
Prep & Cook Time: 20-30 min.
Spice Level: Medium
Cook Within: 3 days
Contains: Fish (Salmon), Sesame, Soy
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Under %{max_calories} caloriesUnder 35g net carbsPescatarianOver 30g protein
- Keto-Friendly
- Gluten-Smart
Chef
Maija Barnes
Stressed about getting dinner on the table in a timely manner? Sick of hearing, “How much longer until dinner is ready?” Well, you’re in luck! Our Express meals have been tested by our culinary team to ensure prep and cook time are nothing to worry about. Enjoy a wide variety of delicious and healthy meals that are quick-cooking to save you time in the kitchen. Time is less with Express.
In Your Box (serves 2)
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12 oz. Salmon Fillets
- 12 oz. Cauliflower Florets
- ½ oz. Pickled Purple Onions
- ½ oz. Baby Arugula
- 2 Green Onions
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2 tsp. Miso Sauce Concentrate
- 1 tsp. Asian Garlic, Ginger & Chile Seasoning
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½ tsp. Multicolor Sesame Seeds
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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Calories520
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Carbohydrates14g
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Net Carbs9g
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Fat34g
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Protein40g
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Sodium1270mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Non-Stick Pan
- 1 Mixing Bowl
- 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 sirloin steaks, pat dry. Cook until steak reaches desired doneness, or 4-6 minutes per side for medium/medium-well. Rest, 3 minutes. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.
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If using yellowtail, pat dry. Add yellowtail skin-side up first, and cook until fish reaches a minimum internal temperature, 3-4 minutes per side. Fish thickness can vary; if you receive a thinner filet, we recommend checking for doneness sooner.
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1 Prepare the Ingredients
Coarsely chop pickled onions.
Trim and thinly slice green onions on an angle, keeping white and green portions separate. -
2 Cook the Cauliflower
Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil. Add cauliflower, white portions of green onions, and 2 Tbsp. water to hot pan. Bring to a simmer.
Once simmering, cover and cook until water is mostly evaporated and vegetables are tender, 3-5 minutes.Uncover and add 1/4 tsp. salt, Asian garlic, ginger & chile seasoning (to taste), and sesame seeds. Stir often until lightly browned, 2-4 minutes.Remove from burner.While cauliflower cooks, continue recipe. -
3 Cook the Salmon
Pat salmon dry and season flesh side with a pinch of salt and pepper. Spread an even layer of miso on flesh side of salmon.
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. -
4 Dress Arugula and Finish Dish
In a mixing bowl, combine arugula, pickled onions, a pinch of salt, and 1 tsp. olive oil. Set aside.
Plate dish as pictured on front of card, topping salmon with dressed arugula and garnishing cauliflower with green portions of green onions. Bon appétit!
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