Brown Sugar Bourbon & Pecan Salmon
Elevated Dinners, Impressively Easy
Brown sugar? Amazing. Bourbon? Our fave. Salmon? Delish. On the table in 15 minutes? Please! You’ll sear salmon fillets to flaky perfection and top with a buttery, savory-sweet bourbon glaze and crunchy pecans. On the side are fragrant steamed jasmine rice and sautéed zucchini, for a quick, wholesome meal that’s packed with flavor.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Zucchini
10 ounce
Salmon
(Contains Fish)
10.8 g
Brown Sugar Bourbon Seasoning
1 ounce
Pecans
(Contains Tree Nuts)
1 unit
Microwaveable Jasmine Rice
Not included in your delivery
Butter
(Contains Milk)
Sugar
Salt
Pepper
Cooking Oil
Nutrition Values
Utensils
Instructions
• Wash and dry produce. • Cut zucchini into half-moons.
• Pat salmon* dry and season all over with salt and pepper. • Drizzle oil in a hot large pan. Cook salmon, skin sides down, until skin is crisp, 5-7 minutes. Flip; cook until cooked through, 1-2 minutes more. • Meanwhile, drizzle oil in a separate hot large pan. Add zucchini; season with salt and pepper. Cook, stirring occasionally, until lightly browned and tender, 5-7 minutes (7-10 minutes for 4). TIP: Move on to Step 3 while salmon and zucchini cook!
• In a small microwave-safe bowl, combine pecans, Brown Sugar Bourbon Seasoning, 2 TBSP butter, and 1⁄4 tsp sugar (4 TBSP butter and 1⁄2 tsp sugar for 4). Microwave until butter has melted, 30 seconds. Stir to combine.
• Massage rice in package to break up grains; partially open package. Microwave for 90 seconds. (Be careful, the pouch will be hot!) • Spoon brown sugar bourbon and pecan sauce over salmon and serve with zucchini and rice.
Salmon is fully cooked when internal temperature reaches 145°.
