Miso-Honey Glazed Salmon

Name: Miso-Honey Glazed Salmon with Spicy Roasted Veggie Jumble & Sesame Seeds
Total time: 35 min
Yield: 2
Cuisine: East Asia
Ingredients: 6 ounce Carrots; 8 ounce Brussels Sprouts; 1 unit Red Onion; 1 teaspoon Korean Chili Flakes; 2 unit Scallions; 1 clove Garlic; 10 ounce Salmon; 2 teaspoon Honey; 1 unit Miso Sauce Concentrate; 1 tablespoon Sesame Seeds; Salt; Pepper; 1 tablespoon Cooking Oil; 2 tablespoon Butter

with Spicy Roasted Veggie Jumble & Sesame Seeds

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Sweet honey and salty-savory miso make a delicious glaze for juicy chicken cutlets! So delicious, in fact, that there’s plenty left over to drizzle over the accompanying jumble of roasted Brussels sprouts, carrots, and onion sprinkled with nutty sesame seeds and a pinch of spicy Korean chili flakes. #glazefordays

Tags:

Protein Smart

•Carb Smart

Allergens:

Pesce

•Soja

•Sesamzaad

•Milk

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes

Prep Time10 minutes

DifficultyMedium

Ingredients

serving amount

6 ounce

Carrots

8 ounce

Brussels Sprouts

1 unit

Red Onion

1 teaspoon

Korean Chili Flakes

2 unit

Scallions

1 clove

Garlic

10 ounce

Salmon

2 teaspoon

Honey

1 unit

Miso Sauce Concentrate

1 tablespoon

Sesame Seeds

Not included in your delivery

Salt

Pepper

1 tablespoon

Cooking Oil

2 tablespoon

Butter

Nutrition Values

/ per serving

Calories670 kcal

Fat45 g

Saturated Fat13 g

Carbohydrate34 g

Sugar16 g

Dietary Fiber8 g

Protein36 g

Cholesterol110 mg

Sodium360 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Peeler

•Baking Sheet

•Paper Towel

•Large Pan

Instructions

• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Trim and quarter Brussels sprouts lengthwise (halve any smaller sprouts). Halve, peel, and cut onion into ½-inch-thick wedges.

• Toss carrots, Brussels sprouts, and onion on a baking sheet with a large drizzle of oil and chili flakes to taste; season with salt. Roast on top rack until carrots are tender and Brussels sprouts are lightly charred, 18-20 minutes. • Meanwhile, trim and thinly slice scallions, separating whites from greens. Peel and mince or grate garlic.

• Pat chicken* dry with paper towels and season all over with salt and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add chicken; cook until browned and cooked through, 3-5 minutes per side. Transfer to a cutting board; reserve pan.

Swap in salmon for chicken. Cook (skin sides down) until skin is crisp, 5-7 minutes. Flip and cook until cooked through, 1-2 minutes more. Transfer to a plate.

• Heat 2 TBSP butter (4 TBSP for 4 servings) in pan used for chicken over medium heat. Add scallion whites and garlic; cook, stirring, until fragrant, 30 seconds. • Stir in honey, miso sauce concentrate, and ¼ cup water (½ cup for 4). Bring to a simmer and cook, stirring occasionally, until glaze has thickened slightly, 2-3 minutes more. (TIP: If glaze does not come together, stir in a splash of water.) Taste and season with salt and pepper if desired.

• Once veggies are done roasting, sprinkle with sesame seeds; toss to coat.

• Thinly slice chicken crosswise. • Divide chicken and veggies between plates. Drizzle chicken with glaze and sprinkle everything with scallion greens. Serve.

Divide salmon (no need to slice!) between plates along with veggies.

Salmon is fully cooked when internal temperature reaches 145°.