Skip to main content
Miso-Honey Glazed Salmon
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Miso-Honey Glazed Salmon

Miso-Honey Glazed Salmon

with Spicy Roasted Veggie Jumble & Sesame Seeds

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

sideBannerName

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

Start Prep
1

• 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.

Roast Veggies & Finish Prep
2

• 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.

Cook Chicken
3

• 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.

Make Sauce
4

• 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.

Toss Veggies
5

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

Finish & Serve
6

• 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°.

Meal right image

Explore Similar Recipes

Meal left image

More delicious recipes with similar ingredients

Polynesian-Style Pineapple Chicken

Polynesian-Style Pineapple Chicken

with Dark Meat Chicken, Zesty Rice, Cashews & Bell Pepper
Crispy Tofu Parm With Spaghetti Marinara

Crispy Tofu Parm With Spaghetti Marinara

plus Fresh Mozzarella
Coconut Shrimp & Hoisin Chicken Platter

Coconut Shrimp & Hoisin Chicken Platter

with Dark Meat Chicken, Veggie Spring Rolls, Slaw & Spicy Mango Chutney
Korean-Style Bulgogi Kimbap Casserole

Korean-Style Bulgogi Kimbap Casserole

with Roasted Seaweed, Pickled Veggies, Spicy Mayo & Sesame Seeds
Japanese-Style Spicy Shrimp Miso Ramen

Japanese-Style Spicy Shrimp Miso Ramen

plus Bok Choy, Cabbage & Corn
Roasted Half Chicken With Cherry Sauce

Roasted Half Chicken With Cherry Sauce

plus Lemon Ricotta Crostini, Mashed Potatoes & Asparagus
Crispy Panko Sesame Chicken

Crispy Panko Sesame Chicken

Includes recyclable aluminum tray
Tunisian-Style Chickpea Stew

Tunisian-Style Chickpea Stew

with Harissa Chili Oil & Za'atar-Spiced Pitas
Spicy Tex-Mex Cheesy Stuffed Tomatoes

Spicy Tex-Mex Cheesy Stuffed Tomatoes

with Rice, Black Beans, Sour Cream & Tortilla Chips
Cajun Garlic Shrimp & Bacon Sandos

Cajun Garlic Shrimp & Bacon Sandos

with Loaded Fingerling Potatoes
Chimichurri Tofu & Spinach Grain Bowls

Chimichurri Tofu & Spinach Grain Bowls

with Mixed Sweet Potato Jumble
Vegetarian Chili Bar

Vegetarian Chili Bar

One recipe–endless ways to enjoy!
Crispy Fried Chicken Bites & Gravy

Crispy Fried Chicken Bites & Gravy

with Mashed Potatoes & Creamy Coleslaw
Sesame Zucchini Lo Mein with Edamame

Sesame Zucchini Lo Mein with Edamame

plus Scallions, Wonton Strips & Spicy Mayo
Tangy Ginger Steak & Pepper Stir-Fry

Tangy Ginger Steak & Pepper Stir-Fry

with Carrot & Scallion Rice
Sweet & Spicy Pork Noodle Stir-Fry

Sweet & Spicy Pork Noodle Stir-Fry

with Bell Pepper, Cilantro & Peanuts
Fajita-Spiced Pork Chops

Fajita-Spiced Pork Chops

with Zesty Black Bean Salad & Potato Wedges
Spanish-Style Tapas with Beef Albondigas

Spanish-Style Tapas with Beef Albondigas

Enjoy a multi-dish culinary tour of a new destination!
Bell Pepper & Edamame Lo Mein

Bell Pepper & Edamame Lo Mein

with Carrots, Peanuts & Wonton Strips
Garlicky Chicken with Tomatoes & Olives

Garlicky Chicken with Tomatoes & Olives

plus Couscous & Scallions