Express
Bruschetta Salmon Salad
with Parmesan and balsamic glaze
Prep & Cook Time: 10-15 min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Fish (Salmon), Milk, Wheat, Soy
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Under %{max_calories} caloriesUnder 35g carbs
Chef
Ryan Pugh
Going a tad lighter doesn't mean sacrificing flavor. Take this meal that'll come in under 15 minutes, with buttery salmon, a fresh salad of cucumber and crunchy croutons, and an herbaceous bruschetta. Light, fresh, flavorful… and fast.
In Your Box (serves 2)
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12 oz. Salmon Fillets
- 5 oz. Spring Mix
- 1 Roma Tomato
- 1 Persian Cucumber
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2 oz. Basil Pesto
- 1½ fl. oz. Balsamic Fig Glaze
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½ oz. Seasoned Croutons
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½ oz. Shaved Parmesan
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving) EOdVLVPG
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Calories630
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Carbohydrates27g
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Net Carbs24g
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Fat40g
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Protein41g
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Sodium1250mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Non-Stick Pan
- 2 Mixing Bowls
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
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If using chicken breasts, pat dry and season both sides with a pinch of salt and pepper. Follow same instructions as salmon in Step 1, cooking until chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using sirloin steaks, pat dry and season both sides with a pinch of salt and pepper. Follow same instructions as salmon in Step 1, cooking until steaks reach minimum internal temperature, 4-6 minutes per side. Rest, 3 minutes. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.
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If using mahi-mahi, pat dry, halve, and season with a pinch of salt and pepper. Follow same instructions as salmon in Step 1, cooking until mahi-mahi reaches minimum internal temperature, 3-4 minutes per side. Fish thickness can vary; if you receive a thinner fillet, we recommend checking for doneness sooner.
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1 Cook the Salmon
Pat salmon fillets dry, and season flesh side with 1/4 tsp. salt and a pinch of pepper.
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Add salmon, skin side up, to hot pan and cook until golden brown and salmon reaches a minimum internal temperature of 145 degrees, 4-6 minutes per side.Not a fan of fish skin? Don't worry. Once the salmon is cooked, the skin will easily peel off and you can serve it without the skin.While salmon cooks, prepare ingredients and make bruschetta. -
2 Prepare the Ingredients
Core tomato and cut into 1/2" dice.
Trim cucumber and cut into 1/4" rounds. -
3 Make the Bruschetta
Combine tomato, pesto, 2 tsp. olive oil, 1/4 tsp. salt, and a pinch of pepper in a mixing bowl. Set aside.
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4 Assemble Salad and Finish Dish
In another mixing bowl, gently stir or toss spring mix, cucumber, croutons, and cheese.
Plate dish as pictured on front of card, topping salad with salmon, bruschetta mixture, and balsamic fig glaze. Bon appétit!
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