Express
Premium
Spicy Gojuchang-Glazed Salmon
with broccoli and baby bell peppers
Prep & Cook Time: 20-30 min.
Spice Level: Spicy
Cook Within: 3 days
Contains: Fish (Salmon), Eggs, Soy
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Under %{max_calories} caloriesUnder 35g net carbsOver 30g protein
- Keto-Friendly
- Gluten-Smart
Chef
Jimmy Shay
Stressed about getting dinner on the table in a timely manner? Sick of hearing, “How much longer until dinner is ready?” Well, you’re in luck! Our Express meals have been tested by our culinary team to ensure prep and cook time are nothing to worry about. Enjoy a wide variety of delicious and healthy meals that are quick-cooking to save you time in the kitchen. Time is less with Express.
In Your Box (serves 2)
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12 oz. Salmon Fillets
- 6 oz. Rainbow Baby Bell Peppers
- 4 oz. Broccoli Florets
- 3 oz. Shredded Red Cabbage
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1 fl. oz. Garlic Aioli
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2 tsp. Gochujang Red Pepper Paste
- 2 Green Onions
- 2 tsp. Minced Garlic and Chili Pepper
- 2 tsp. Asian Garlic, Ginger & Chile Seasoning
- 1 tsp. Minced Ginger
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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Calories620
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Carbohydrates21g
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Net Carbs17g
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Fat42g
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Protein39g
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Sodium1560mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 2 Medium Non-Stick Pans
- 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. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using mahi-mahi, halve any larger pieces to match smaller pieces. Pat dry. Cook until mahi-mahi reaches minimum internal temperature, 3-4 minutes per side. Fish thickness can vary; if you receive a thinner fillet, we recommend checking for doneness sooner.
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If using sirloin steaks, pat dry. Cook until steak reaches desired doneness, or 4-6 minutes per side for medium/medium-well. Rest, 3 minutes. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.
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1 Prepare the Ingredients
Remove stems and seeds, and cut bell peppers into 1/2" dice.
Trim and mince white portions of green onions. Thinly slice green portions. Keep white and green portions separate.Pat salmon dry and season flesh side with half the Asian garlic, ginger & chile seasoning (use less if spice-averse; reserve remaining for vegetables) and a pinch of salt. -
2 Cook the Salmon
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil.
Add salmon, skin-side up, to hot pan and cook until golden-brown and salmon reaches a minimum internal temperature of 145 degrees, 4-6 minutes per side.Remove from burner.While salmon cooks, continue recipe. -
3 Cook the Vegetables
Place another medium non-stick pan over medium-high heat and add 2 tsp. olive oil. Add bell peppers and broccoli to hot pan. Stir often until tender, 5-7 minutes.
Add minced garlic and chili pepper (to taste), remaining Asian garlic, ginger & chile seasoning (to taste), cabbage, ginger (to taste), and 1/4 tsp. salt. Stir often until cabbage is slightly wilted, 2-3 minutes.Remove from burner.While vegetables cook, continue recipe. -
4 Make Sauce and Finish Dish
In a mixing bowl, combine garlic aioli, gochujang (to taste), white portions of green onions, and a pinch of salt and pepper. Set aside.
Plate dish as pictured on front of card, topping salmon with sauce (to taste) and garnishing vegetables with green portions of green onions. Bon appétit!
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