Meal Kit
Orange Glazed Salmon
with zucchini and sugar snap peas
Prep & Cook Time: 60+ min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Tree Nuts (Cashews), Fish (Salmon), Soy
Chef
Jimmy Cababa
In Your Box (serves 2)
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12 oz. Salmon Fillets
- 2 Zucchini
- 1 Orange
- 8 oz. Snap Peas
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1 oz. Roasted Salted Cashews
- ½ fl. oz. Honey
- ½ oz. Seasoned Rice Vinegar
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⅕ fl. oz. Tamari Soy Sauce
- 2 tsp. Asian Garlic and Ginger Seasoning
- 1 tsp. Cornstarch
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) 8O75oyPD
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Calories630
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Carbohydrates37g
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Net Carbs31g
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Fat35g
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Protein43g
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Sodium1530mg
Recipe Steps
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 Salmon
Pat salmon fillets dry, and season flesh side with 1/4 tsp salt and a pinch of pepper.
Place a large non-stick pan over medium-high heat. Add 1 tsp. olive oil and salmon, skin side up, to hot pan. Sear on one side until golden brown, 2-4 minutes. Transfer to prepared baking sheet, seared side up. Roast until salmon is firm and reaches a minimum internal temperature of 145 degrees, 7-10 minutes.Reserve pan; no need to wipe clean. -
2 Prepare and Cook The Vegetables
Trim zucchini ends, halve lengthwise, and cut into 1/2” half-moons.
If desired, pull strings from sugar snap peas.In the same pan over medium high heat, add 1 tsp olive oil. Add snap peas, zucchini, Asian garlic seasoning, 1/4 tsp salt and a pinch of pepper to hot pan and cook until peas start to blister and zucchini is lightly browned and tender, 4-5 minutes. Transfer to a plate. Reserve pan; no need to wipe clean. -
3 Make The Sauce
Halve orange and juice (1/4 cup yield)
In the same pan over medium heat, add the orange juice, rice vinegar, honey and soy sauce. Bring to a simmer.In a mixing bowl, combine cornstarch with 1 tsp water. Stir into orange mixture and cook until thickened, 1 minute. -
4 Finish The Dish
Plate dish as pictured on front of card. Bon appétit!
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