Meal Kit
Salmon and Raspberry Ginger Sauce
with broccoli and zucchini stir-fry
Prep & Cook Time: 40-50 min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Fish (Salmon), Sesame, Soy
- Calorie-Conscious
- Carb-Conscious
Chef
Jimmy Cababa
In Your Box (serves 2)
- 12 oz. Salmon Fillets
- 2 Zucchini
- 4 oz. Broccoli Florets
- 1 Shallot
- 1½ oz. Raspberry Preserves
- ⅖ fl. oz. Tamari Soy Sauce
- 1 tsp. Minced Ginger
- 1 tsp. Cornstarch
- ½ tsp. Garlic Salt
- 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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Calories590
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Carbohydrates30g
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Net Carbs25g
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Fat34g
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Protein41g
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Sodium1360mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Medium Non-Stick Pan
- 1 Baking Sheet
- 1 Mixing Bowl
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 chicken breasts, pat dry and season with a pinch of salt and pepper. Follow same instructions as salmon in Step 2, cooking until browned on one side, 2-3 minutes, then roasting until chicken reaches minimum internal temperature, 10-12 minutes.
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If using sirloin, pat dry and season with a pinch of salt and pepper. Follow same instructions as salmon in Step 2, cooking until browned on one side, 2-3 minutes, then roasting until sirloin reaches minimum internal temperature, 10-12 minutes. Rest, 3 minutes.
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If using filets mignon, pat dry and season with a pinch of salt and pepper. Follow same instructions as salmon in Step 2, cooking until browned on one side, 2-3 minutes, then roasting until filets reach minimum internal temperature, 12-14 minutes. Rest, 3 minutes.
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1 Prepare the Ingredients
Cut broccoli into bite-sized pieces.
Trim zucchini ends, halve lengthwise, and cut into 1/2” half-moons.Peel and halve shallot. Slice thinly.In a mixing bowl, combine 3 Tbsp water and cornstarch until cornstarch dissolves. Set aside.Pat salmon fillets dry, and season flesh side with 1/4 tsp. salt and a pinch of pepper. -
2 Roast the Salmon
Place a medium 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 salmon to prepared baking sheet, seared side up. Wipe pan clean and reserve.Roast in hot oven until salmon is firm and reaches a minimum internal temperature of 145 degrees, 7-10 minutes.While salmon roasts, cook vegetables. -
3 Cook the Vegetables
Return pan used to cook salmon to medium heat and add 2 tsp. olive oil. Add broccoli and half the garlic salt to hot pan. Stir occasionally until tender, 5-7 minutes.
Add zucchini, shallot, remaining garlic salt, and a pinch of pepper. Stir often until zucchini and shallot are tender and browned, 5-7 minutes.Stir in soy sauce and remove from burner. Transfer vegetables to a plate. Wipe pan clean and reserve. -
4 Make the Sauce
Stir cornstarch-water to recombine.
Return pan used to cook vegetables to medium heat. Add raspberry preserves, ginger, and 3 Tbsp. water. Bring to a simmer.Once simmering, slowly add cornstarch mixture, while stirring to combine.Return to a simmer. Once simmering, stir until slightly thickened, 1-2 minutes.Remove from burner. -
5 Finish the Dish
Plate dish as pictured on front of card, topping vegetables with sesame seeds and salmon with sauce. Bon appétit!
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