Meal Kit
Tzatziki Salmon
with chilled quinoa tabbouleh salad
Prep & Cook Time: 20-30 min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Fish (Salmon), Milk
- Fiber-Rich
- Pescatarian
- Protein-Packed
- Gluten-Smart
Chef
David Welch
In Your Box (serves 2)
- 1 Yellow Squash
- 9 oz. Salmon
- 5 oz. Tri Color Quinoa
- 1 Roma Tomato
- 1 Persian Cucumber
- 1 oz. Light Sour Cream
- 1 tsp. Buttermilk-Dill Seasoning
- 2 Dill Sprigs
- ½ tsp. Lemon N Herb Seasoning
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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Calories740
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Carbohydrates62g
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Net Carbs54g
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Fat40g
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Protein40g
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Sodium1660mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Small Pot
- 1 Medium Non-Stick Pan
- 2 Mixing Bowls
- 1 Large Non-Stick Pan
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 antibiotic free chicken, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using mahi-mahi, pat dry. Halve any larger pieces to match smaller pieces. 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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If using trout, pat dry. Add trout, skin-side up first, and cook until fish reaches minimum internal temperature, 2-3 minutes per side.
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1 Start the Quinoa
Bring a small pot with quinoa, 1 1/2 cups water, 1/4 tsp. salt, and a pinch of pepper to a boil.
Once boiling, cover and reduce heat to medium-low. Cook until tender and water is absorbed, 14-16 minutes.Uncover and remove from burner. Transfer to a mixing bowl and let cool in refrigerator, at least 10 minutes.While quinoa cooks and cools, continue recipe. -
2 Prepare the Ingredients
Trim yellow squash ends, halve lengthwise, and cut into 1/2” half-moons.
Trim cucumber, halve lengthwise, and cut into 1/4” half-moons.Core tomato and cut into 1/2" dice.Stem and mince dill.Pat salmon dry. Season flesh side with 1/4 tsp. salt and a pinch of pepper. -
3 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. Sear until golden-brown and salmon reaches a minimum internal temperature of 145 degrees, 3-4 minutes per side.Remove from burner.While salmon cooks, continue recipe. -
4 Cook the Yellow Squash
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add yellow squash, 1/4 tsp. salt, and lemon n herb seasoning to hot pan. Stir occasionally until slightly browned and tender, 4-5 minutes.Remove from burner.While yellow squash cooks, continue recipe. -
5 Finish Quinoa, Make Tzatziki, and Finish Dish
After at least 10 minutes, add tomatoes, dill, cucumbers, 2 tsp. olive oil, and 1/4 tsp. salt to chilled quinoa. Gently toss until combined.
In another mixing bowl, combine sour cream, 1 Tbsp. water, and buttermilk-dill seasoning.Plate dish as pictured on front of card, topping salmon with tzatziki. Bon appétit!
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