Sweet Soy-Glazed Salmon & Kale Salad
with Cabbage, Pickled Veggies & Peanuts
Get ready for a fish dish that’s light, filling, flavorful, and on the table in a quick and easy 15 minutes! You’ll drizzle seared salmon with a sweet soy glaze, and serve it over sesame-dressed kale and cabbage salad topped with tangy pickled red onion and carrots and sprinkled with crunchy peanuts. The only question is: What will you do with all that time you freed up by picking this meal?
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
10 ounce
Salmon
(Contains: Fish)
4 tablespoon
Sweet Soy Glaze
(Contains: Sesame, Soy, Wheat)
1 unit
Red Onion
4 ounce
Shredded Carrots
5 teaspoon
Rice Wine Vinegar
4 ounce
Kale
4 ounce
Coleslaw Mix
1.5 ounce
Sesame Dressing
(Contains: Sesame, Soy, Wheat)
½ ounce
Peanuts
(Contains: Peanuts)
Not included in your delivery
Olive Oil
Cooking Oil
Sugar
Salt
Pepper
Nutrition Values
Utensils
Cooking Steps
• Wash and dry produce. • Pat salmon dry with paper towels; season all over with salt and pepper. • Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add salmon to pan (skin sides down) and cook until skin is crisp, 5-7 minutes. • Flip and cook until cooked through, 1-2 minutes more. • Transfer salmon to a plate and drizzle with as much sweet soy glaze as you like. TIP: While salmon cooks, move to Step 2!
• Halve, peel, and thinly slice onion. • In a small microwave-safe bowl, combine onion, carrots, vinegar, 1⁄2 tsp sugar(1 tsp for 4 servings), salt, and pepper. Cover with plastic wrap; microwave for 1-2 minutes. • Set aside to pickle, tossing occasionally.
• Remove and discard any large stems from kale; chop into bite-size pieces if desired. • In a large bowl, combine kale, a large drizzle of olive oil, and a pinch of salt. Using your hands, massage kale (similar to how you would knead dough) until leaves are tender, 1 minute. • Add coleslaw mix to bowl with kale. Season with salt and pepper. • Add 1 tsp veggie pickling liquid (2 tsp for 4 servings) and as much dressing as you like; toss to combine.
• Divide salad between bowls. Top with glazed salmon and as many pickled veggies (draining first) as you like. Sprinkle with peanuts and serve. TIP: If you have extra time, toast your peanuts!
Fish is fully cooked when internal temperature reaches 145°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the delicious combination of flavors and textures, especially the sweet soy glaze on the salmon.
- Ease of prep: Customers appreciated the quick and easy preparation, with some highlighting the simple kale massage technique.
- Suggestions: Consider adding extra dressing to the salad for more flavor, and toasting the peanuts for extra crunch 🥜.
- Portions: Some found there were plenty of veggies, with enough for leftovers or a second meal.
- Kale prep: A few suggested sending whole kale leaves to avoid stems; others recommended thorough de-stemming before chopping.
