Peanut Sauce Salmon

with bok choy and edamame

$9.95 per serving

Prep & Cook Time: 25-35 min.

Cook Within: 3 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Fish, Wheat, Peanuts, Soy

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A note about serious food allergies

In Your Box (serves 2)

  • 2 Green Onions
  • 2 Heads of Baby Bok Choy
  • 6 oz. Snap Peas
  • 4 Garlic Cloves
  • Info
    12 oz. Salmon Fillets
  • Info
    1 fl. oz. Peanut Sauce
  • Info
    2 oz. Edamame
  • Nutrition (per serving)

  • Calories
    559
  • Carbohydrates
    18g
  • Fat
    37g
  • Protein
    42g
  • Sodium
    993mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Large Non-Stick Pan

Before You Cook

  • Step 1 - Prepare the Ingredients
    1

    Prepare the Ingredients

    Remove bok choy leaves (including white stem part), discard any discolored leaves, then thoroughly rinse and pat dry. Separate green leave, and halve white stem. Trim and slice whites of green onions into 1" pieces. Thinly slice remaining green onions on an angle. Remove strings from sugar snap peas, if necessary. Mince garlic. Pat salmon fillets dry.

  • Step 2 - Sear the Salmon
    2

    Sear the Salmon

    Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add salmon fillets to hot pan, skin side up, and sear until browned, 2-4 minutes Remove from burner.

  • Step 3 - Finish the Salmon
    3

    Finish the Salmon

    Transfer salmon to prepared baking sheet, flesh side up. Reserve pan; no need to wipe clean. Roast in hot oven until salmon reaches a minimum internal temperature of 145 degrees, 7-10 minutes. Carefully, top cooked salmon with peanut sauce.

  • Step 4 - Start the Vegetables
    4

    Start the Vegetables

    Return pan used to sear salmon to medium-high heat and add 1 Tbsp. olive oil. Add bok choy stems and ¼ tsp. salt to hot pan and stir occasionally until lightly browned, 3 minutes.

  • Step 5 - FInish Vegetables and FInish Dish
    5

    FInish Vegetables and FInish Dish

    Add snap peas, edamame, and white portions of green onions to pan and stir occasionally until snap peas are tender, 2-3 minutes. Add bok choy leaves, green portions of green onions, garlic, ¼ tsp. salt and a pinch of pepper. Stir occasionally until bok choy leaves are wilted, 2-3 minutes. Remove from burner. Plate dish as pictured on front of card. Bon appétit!