Meal Kit
Summer Seared Salmon
With Sugar Snap Pea and Fennel Slaw
Prep & Cook Time: 25-35 min.
Spice Level: Mild
Cook Within: 1 days
Contains: Fish (Salmon)
Chef
Justin Paruszkiewicz
Sugar snap peas add fresh crispness to this delicious summer slaw. The lemon and brown sugar dressing keeps it tangy and light, which pairs nicely with the fresh salmon. We bet that, after a taste, you'll never rely on heavy mayonnaise based slaws again.
In Your Box (serves 2)
- 1 Fennel Bulb
- 2 Lemon
- 1 Red Onion
- 4 oz. Stringless Sugar Snap Peas
- 1 oz. Light Brown Sugar
- 2 Garlic Cloves
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2 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.
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Nutrition (per serving) EOdYd63G
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Calories530
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Carbohydrates36g
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Net Carbs34g
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Fat22g
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Protein42g
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Sodium820mg
Recipe Steps
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 Prep the Vegetables
Cut the green stalk off the top of the fennel bulb, save some of the fronds for garnish, discard the rest. Slice the bulb in ½ and cut the bulb into very thin julienne strips (matchsticks). Cut the ends of the sugar snap peas. Slice the peas on a bias into thin strips. Peel the red onion and slice in half. Cut the halves into thin julienne strip (matchsticks). You will only need half the red onion so reserve the other half for a later date. Slice the lemons in half. Chop the garlic.
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2 Make the Dressing
Place the juice of the lemons, brown sugar, and garlic in a mixing bowl. Whisk together to incorporate. Add salt and pepper to taste. Reserve.
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3 Mix the Slaw
In a mixing bowl combine the dressing, fennel, red onion, and sugar snap peas. Mix together to incorporate. Reserve.
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4 Cook the Fish
Season both sides of the salmon with a pinch of salt and pepper. Heat a sauté pan over medium to high heat. Add 2 tsp of oil to the pan. Cook on each side for three to four minutes or until golden brown. Reserve.
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5 Plate the Dish
Compose a pile of sugar snap pea slaw in the middle of the plate. Top the slaw with the salmon. Garnish the salmon with a piece of reserved fennel fronds.
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