Sweet Soy-Glazed Salmon & Kale Salad

Name: Sweet Soy-Glazed Salmon & Kale Salad with Cabbage, Pickled Veggies & Peanuts
Total time: 15 min
Yield: 2
Cuisine: East Asia
Ingredients: 10 ounce Salmon; 4 tablespoon Sweet Soy Glaze; 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; ½ ounce Peanuts; Olive Oil; Cooking Oil; Sugar; Salt; Pepper

with Cabbage, Pickled Veggies & Peanuts

Recipe Development TeamUpdated on September 10, 2025

Get Free Steak + 10 Free Meals

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?

Tags:

Carb Conscious

•High Protein

•Fiber Powered

•Quick

•Easy Prep & Clean

Allergens:

Fish

•Sesame

•Soy

•Wheat

•Peanuts

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 Time15 minutes

Prep Time5 minutes

DifficultyEasy

Ingredients

serving amount

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: Soy, Sesame, Wheat)

½ ounce

Peanuts

(Contains: Peanuts)

Not included in your delivery

Olive Oil

Cooking Oil

Sugar

Salt

Pepper

Nutrition Values

/ per serving

Calories720 kcal

Fat43 g

Saturated Fat8 g

Carbohydrate43 g

Sugar31 g

Dietary Fiber6 g

Protein35 g

Cholesterol90 mg

Sodium1470 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

•Paper Towel

•Large Pan

•Small Bowl

•Plastic Wrap

•Large Bowl

Instructions

PDF

• 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°.