Meal Kit
with stir-fried bok choy and carrots
Prep & Cook Time:30-40 min.
Difficulty Level:Intermediate
Spice Level:Mild
Cook Within:3 days
Contains:Fish (Salmon), Wheat, Soy
All ingredients are individually packaged, but our central facilityis not certified allergen-free. Furthermore, ingredient contentsmay vary. Please check ingredient packaging forallergens and nutrition facts.If you have serious allergies, please use your best judgment orconsult a health professional to decide if our meals are safe foryou!
A note about serious food allergies
Under %{max_calories} calories
Under 35g carbs
This meal has all the hallmarks of a weeknight favorite. First, and most importantly, is deliciousness. A subtle kick of ginger mixed with teriyaki glaze is the perfect complement to this tender salmon fillet. This leads us to our second favorite thing about this dish: It's super healthy! Salmon is chock-full of Omega-3s and the veggie stir-fry adds a great combo of freshness and texture. Finally, after a little choppity-chop-chop, this meal comes together quickly. After a long day, we can all appreciate that. Tip: To peel the carrot with less effort, lay it down on your cutting board peel one half, rolling it as you peel. (Be sure to peel in a motion away from you!)
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- 12oz.Salmon Fillets
- 2Heads of Baby Bok Choy
- 8oz.Carrot
- 2oz.Teriyaki Glaze
- 1Red Fresno Chile
- 2Green Onions
- 1Tbsp.Minced Ginger
- 2Garlic Cloves
Due to our just-in-time sourcing model, we may have to send you asubstitute ingredient. Not to worry! We make sure every ingredientsent to you meets our high quality standards. We’ll keep youinformed should a switch occur, so please check the ingredientlabels in your meal bag.
Nutrition(per serving)4qYjz7OM
Calories
540Carbohydrates
23gNet Carbs
19gFat
32gProtein
39gSodium
1290mg
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1Baking Sheet
- 2Mixing Bowls
- 1Medium Non-Stick Pan
Before You Cook
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
If using wild caught salmon, follow same instructions as regular salmon in Steps 2 and 3, searing over medium heat. Brush or spoon on glaze, then roast in hot oven until salmon reaches minimum internal temperature, 6-8 minutes.
If using mahi-mahi, follow same instructions as salmon in Steps 2 and 3, searing over medium heat. Brush or spoon on glaze, then roast in hot oven until salmon reaches minimum internal temperature, 3-5 minutes.
If using chicken, pat dry and season both sides with a pinch of pepper. Follow same instructions as salmon in Step 3, searing over medium heat, 4-5 minutes. Brush or spoon on glaze, then roast in hot oven until salmon reaches minimum internal temperature, 10-12 minutes.
Prepare the Ingredients
Peel, trim, and cut carrot on an angle into 1/4" slices.
Remove any discolored outer leaves from bok choy and trim ends. Cut stems into 1/2" slices and coarsely chop leaves.Trim and slice white portions of green onions into 1" pieces. Thinly slice remaining green onions on an angle. Keep white and green portions separate.Stem, seed, and slice red Fresno chile into thin rounds. Retain seeds for more spice. Wash hands and cutting board after working with chile.Mince garlic.Make Glaze and Prepare Salmon
Combine teriyaki glaze, half the ginger, and half the garlic (reserve remaining of both for vegetables) in a mixing bowl.
Pour half the glaze mixture into another mixing bowl and set both aside. Using two bowls allows half to be brushed on raw salmon and remaining to be reserved uncontaminated.Pat salmon fillets dry, and season flesh side with a pinch of pepper.Sear and Bake the Salmon
Place a medium non-stick pan over medium-high heat. Add 2 tsp. olive oil and salmon, skin side up, to hot pan. Sear on one side until golden brown, 2-4 minutes.
Transfer salmon to prepared baking sheet, skin side down. Brush or spoon glaze mixture from one bowl onto salmon. Reserve second bowl. Roast in hot oven until salmon is firm and reaches a minimum internal temperature of 145 degrees, 7-10 minutes.Reserve pan; no need to wipe clean.While salmon bakes, cook vegetables.Start the Vegetables
Return pan used to sear salmon to medium-high heat.
Add 2 tsp. olive oil and carrot to hot pan and stir occasionally until lightly browned and starting to soften, 4-5 minutes.Finish Vegetables and Finish Dish
Add bok choy and white portions of green onions to pan and stir occasionally, 2 minutes.
Add remaining ginger, remaining garlic, 1/4 tsp. salt, and a pinch of pepper. Stir often until vegetables are tender but still slightly crisp, 3-4 minutes.Plate dish as pictured on front of card, topping salmon with glaze mixture from second bowl and garnishing vegetables with red Fresno rounds (to taste) and entire dish with green portions of green onions. Bon appétit!
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