Meal Kit

Orange Glazed Salmon

with zucchini and sugar snap peas

Prep & Cook Time: 60+ min.

Cook Within: 3 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Fish, Soy, Tree Nuts

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

In Your Box (serves 2)

  • Info
    1 oz. Roasted Salted Cashews
  • 8 oz. Snap Peas
  • 2 Zucchini
  • ½ fl. oz. Honey
  • 2 tsp. Asian Garlic and Ginger Seasoning
  • Info
    ⅕ fl. oz. Tamari Soy Sauce
  • 1 Orange
  • 1 tsp. Cornstarch
  • ½ oz. Seasoned Rice Vinegar
  • Info
    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.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

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
  1. 1

    Cook The Salmon

    Pat salmon fillets dry, and season flesh side with ¼ 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. 2

    Prepare and Cook The Vegetables

    Trim zucchini ends, halve lengthwise, and cut into ½” 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, ¼ 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. 3

    Make The Sauce

    Halve orange and juice (¼ 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. 4

    Finish The Dish

    Plate dish as pictured on front of card. Bon appétit!

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