Sweet & Smoky BBQ Glazed Salmon
with Mashed Potatoes & Coleslaw
- Milk
- Eggs
- Fish
Looking for a way to add tons of extra flavor to your meal? Glaze it up! This delicious savory-sweet glaze comes together in just a few minutes with tangy lemon juice, rich butter, and a luscious swirl of peach jam. Drizzle it over BBQ-seasoned chicken cutlets with sides of creamy mashed potatoes and a classic creamy coleslaw.
Ingredients
1.5 tablespoon
Sour Cream
(Contains: Milk)
1 unit
Peach Jam
12 ounce
Potatoes
1 unit
Chicken Stock Concentrate
2.5 teaspoon
White Wine Vinegar
2 tablespoon
Mayonnaise
(Contains: Eggs)
1 tablespoon
Sweet and Smoky BBQ Seasoning
4 ounce
Coleslaw Mix
10 ounce
Salmon
(Contains: Fish)
Not included in your delivery
2 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Salt
1 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
1 teaspoon (tsp)
Sugar
Nutrition Values
Cooking Steps
Wash and dry produce.
Dice potatoes into ½-inch pieces.
Place potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 10-15 minutes. Reserve ½ cup potato cooking liquid (¾ cup for 4 servings), then drain.
Return potatoes to pot and cover to keep warm (you’ll finish them in Step 6).
Meanwhile, in a medium bowl, whisk together mayonnaise, half the vinegar (you’ll use the rest in Step 4), 1 tsp sugar, ½ tsp salt, and pepper (2 tsp sugar and 1 tsp salt for 4 servings).
Add coleslaw mix and toss to thoroughly coat. Refrigerate until ready to serve.
Pat chicken* dry with paper towels and season all over with BBQ seasoning, a pinch of 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. TIP: Cover and lower heat if chicken begins to brown too quickly.
Turn off heat; transfer to a plate. Wipe out pan.
While chicken cooks, in a small bowl, whisk together jam, stock concentrate, remaining vinegar, and ¼ cup water (⅓ cup for 4 servings).
Add glaze mixture to pan used for chicken over medium-low heat. Bring to a simmer and cook until thickened, 3-4 minutes. Turn off heat; stir in 1 TBSP butter (2 TBSP for 4 servings) until melted and combined. Taste and season with salt and pepper if desired.
Return chicken to pan with glaze and turn to coat.
To pot with drained potatoes, add sour cream and 1 TBSP butter (2 TBSP for 4 servings). Mash until smooth and creamy, adding splashes of reserved potato cooking liquid as needed.
Taste and season with salt and pepper.
Divide mashed potatoes and coleslaw between plates. Top potatoes with chicken and spoon any remaining glaze over the top. Serve.
