Summer Seared Salmon

With Sugar Snap Pea and Fennel Slaw

Prep & Cook Time: 25-35 min.

Cook Within: 1 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Fish

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

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 Red Onion
  • 2 Lemon
  • 2 Garlic Cloves
  • 1 Fennel Bulb
  • 4 oz. Stringless Sugar Snap Peas
  • 1 oz. Light Brown Sugar
  • Info
    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.

  • Nutrition (per serving)

  • Calories
    532
  • Carbohydrates
    37g
  • Fat
    22g
  • Protein
    42g
  • Sodium
    821mg

Recipe Steps

  • 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.

  • 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.

  • 3

    Mix the Slaw

    In a mixing bowl combine the dressing, fennel, red onion, and sugar snap peas. Mix together to incorporate. Reserve.

  • 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.

  • 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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