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
1 unit
Red Onion
4 ounce
Shredded Carrots
5 teaspoon
Rice Wine Vinegar
1.5 ounce
Sesame Dressing
(Contains: Sesame, Soy, Wheat)
4 ounce
Kale
4 tablespoon
Sweet Soy Glaze
(Contains: Sesame, Soy, Wheat)
4 ounce
Coleslaw Mix
½ ounce
Peanuts
(Contains: Peanuts)
10 ounce
Salmon
(Contains: Fish)
Not included in your delivery
½ teaspoon (tsp)
Sugar
2 teaspoon (tsp)
Olive Oil
1 teaspoon (tsp)
Cooking Oil
Nutrition Values
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, ½ 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!
