Teriyaki Grilled Salmon with Roasted Garlic Broccoli and Snow Peas
easy prep & grill bag included
Prep & Cook Time: 20-30 min.
Spice Level: Mild
Cook Within: 3 days
Contains: Fish (Salmon), Eggs, Wheat, Soy
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Under %{max_calories} caloriesUnder 35g carbs
Chef
David Padilla
Fire her up! You can have a name for your grill, a special spot for her (or him) on your deck, or even a decorative cover, but your grill will never feel as loved as when you place our special ready to grill meals on the hot rack. These meals are specially designed by our chefs with little to no prep, but maximum to infinity flavor. Whether sunny or snowy, winter or summer, grilled meals bring the best flavor. Order this, and we think you'll agree.
In Your Box (serves 2)
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12 oz. Salmon Fillets
- 8 oz. Broccoli Florets
- 4 oz. Sliced Yellow Onion
- 3 oz. Snow Peas
- 2 Pineapple Rings
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2 oz. Teriyaki Glaze
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1 fl. oz. Roasted Garlic Onion Dressing
- 1 tsp. Sriracha
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) EOd5VD3G
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Calories570
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Carbohydrates29g
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Net Carbs24g
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Fat32g
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Protein41g
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Sodium1580mg
Recipe Steps
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 NY strip steak, pat dry and season both sides with a pinch of salt and pepper. Follow same instructions as salmon in Step 3, cooking until steak reaches minimum internal temperature, 9-11 minutes per side. Halve to serve.
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If using ribeye, pat dry, and season both sides with a pinch of salt and pepper. Follow same instructions as salmon in Step 3, cooking until steak reaches minimum internal temperature, 4-6 minutes per side. Halve to serve.
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If using chicken, pat dry and season both sides with a pinch of salt and pepper. Follow same instructions as salmon in Steps 3, cooking until chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using ahi tuna, pat dry and season both sides with a pinch of salt and pepper. Follow same instructions as salmon in Steps 3, cooking until tuna reaches desired doneness, 1-2 minutes per side for medium-rare (some pink in the center). Consuming raw or undercooked tuna may increase your risk for food-borne illness.
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1 Prepare the Ingredients
Spray grill with cooking spray and heat grill to medium. Thoroughly rinse any fresh produce and pat dry.
Place broccoli, snow peas, onion, 2 tsp. olive oil, 1/4 tsp. salt, and a pinch of pepper in provided grill bag. Roll open end of bag to seal and gently shake to mix.Pat salmon dry, and season flesh side with a pinch of salt and pepper. -
2 Grill the Meal
Place grill bag on hot grill and cook until vegetables are tender, 12-15 minutes.
While grill bag cooks, place salmon, skin-side up, on hot grill and cook until golden brown and salmon reaches a minimum internal temperature of 145 degrees, 4-6 minutes per side.Place pineapple rings on hot grill and cook until lightly charred, 1-2 minutes per side. -
3 Finish the Dish
Carefully, open grill bag and scoop out vegetables. Top with dressing and Sriracha (to taste).
Plate dish as pictured on front of card, topping salmon with teriyaki glaze and pineapple. Bon appétit! -
4 For a Rainy Day...
If cooking indoors, preheat oven to 400 degrees. Thoroughly rinse any fresh produce and pat dry. Prepare a baking sheet with foil and cooking spray. Place broccoli, onion, and snow peas on prepared baking sheet and toss with 2 tsp. olive oil, 1/4 tsp. salt, and a pinch of pepper. Spread into a single layer. Roast in hot oven until browned and tender, 12-14 minutes. While vegetables roast, pat salmon dry and season with a pinch of pepper. Place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Add salmon, skin side up, to hot pan and sear until golden brown and salmon reaches a minimum internal temperature of 145 degrees, 4-6 minutes per side. Transfer to a plate. Keep pan over medium-high heat and add pineapple to hot pan. Cook until lightly charred, 1-2 minutes per side. Remove from burner. Follow same instructions for plating. Bon appétit!
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