Miso-Pineapple Salmon
with fried plantains
Prep & Cook Time: 60+ min.
Cook Within: 3 days
Difficulty Level: Easy
Spice Level: Not Spicy
Contains: Fish, Soy
Chef
Nigel Palmer
In Your Box (serves 2)
- 1 tsp. Mojito Lime Seasoning
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2 tsp. Miso Paste
- 2 Green Onion
- 8 oz. Slaw Mix
- 6 oz. Sliced Plantains
- 3 oz. Pineapple Chunks
- 1 Lime
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12 oz. 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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Calories663
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Carbohydrates54g
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Fat35g
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Protein37g
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Sodium1339mg
Recipe Steps
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1 Prep
Thinly slice green onion; whites and greens separately halve lime, juice half, quarter half coarsely chop pineapple pat dry and half plantains Season salmon with pinch s+p
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2 Cook cabbage
Large NS pan, 2 tsp oil, med heat Add cabbage, pinch salt, seasoning blend, and cook until tender but still slightly crisp, 4-6 minutes Add green parts of green onion, save pinch for garnish Wipe out pan
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3 Cook salmon
Med NS pan, 2 tsp oil, med-high heat Standard salmon cooking procedure and time No need to wipe
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4 Cook Plantains
same Large NS pan, 2 tsp oil, med heat add plantains and brown, flipping occasionally, 3-4 minutes
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5 Make sauce and plate
Same med NS pan, med-high heat Add pineapple and white parts of green onion, cook until lightly browned, stir often, 2-3 minutes Add ¼ cup water and miso, stir until miso dissolved and boiling Remove from heat, stir in 2 tsp lime juice, pinch salt Plate and garnish with remaining green green onions
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