Sweet Soy–Glazed Salmon
with Edamame Grain Blend, Cabbage & Spicy Mayo
Just 25 minutes delivers restaurant-worthy bowls loaded with flaky soy-glazed salmon, tender-crisp cabbage, and protein-packed edamame-flecked grains. Drizzles of sweet soy and creamy Sriracha-spiked mayo over top add even more flair. But the best part? Thanks to the oven-ready tray included with your ingredients, there’s practically no cleanup required.
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
Oven-Ready Tray
4 ounce
Edamame
(Contains: Soy)
4 tablespoon
Sweet Soy Glaze
(Contains: Sesame, Soy, Wheat)
2 tablespoon
Mayonnaise
(Contains: Eggs)
4 ounce
Coleslaw Mix
1 teaspoon
Sriracha
1 unit
Microwavable Grain Blend
20 ounce
Salmon
(Contains: Fish)
Not included in your delivery
Cooking Oil
Black Pepper
Butter
(Contains: Milk)
Salt
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • In oven-ready tray, toss coleslaw mix with a drizzle of oil. (For 4 servings, divide coleslaw mix evenly between two trays, using a drizzle of oil for each tray.) Season with salt and pepper.
• Pat salmon* dry with paper towels. Season all over with a drizzle of oil, salt, and pepper. Nestle salmon, skin sides down, into coleslaw mix. (For 4 servings, divide salmon evenly between two trays.) Drizzle half the sweet soy glaze over salmon. • Bake on top rack (be sure your oven has preheated!) until salmon is cooked through and veggies are wilted and tender, 12-15 minutes. (For 4, bake two trays side by side on top rack.)
• When salmon has 5 minutes remaining, massage grain blend in package to separate grains; open package. • In a medium microwave-safe bowl (large bowl for 4 servings), combine grain blend and edamame. Microwave until warmed through, 1½-2 minutes. Stir in 1 TBSP butter (2 TBSP for 4). Taste and season with salt and pepper.
• In a small bowl, mix together mayonnaise and Sriracha. Add water 1 tsp at a time until mixture reaches a drizzling consistency. • Divide edamame grain blend between shallow bowls. Top with cabbage and salmon. Drizzle remaining sweet soy glaze and Sriracha mayo over top and serve.
Fish is fully cooked when internal temperature reaches 145°.
