Express
Premium
Cajun-Style Salmon
with buttered kale and cabbage
Prep & Cook Time: 20-30 min.
Spice Level: Mild
Cook Within: 3 days
Contains: Fish (Salmon), Milk
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Under %{max_calories} caloriesUnder 35g carbsOver 30g protein
- Keto-Friendly
Chef
Laura Alpern
Stressed about getting dinner on the table in a timely manner? Sick of hearing, “How much longer until dinner is ready?” Well, you’re in luck! Our Express meals have been tested by our culinary team to ensure prep and cook time take no longer than 30 minutes. Yes, you read that correctly. Enjoy a wide variety of delicious and healthy meals that’ll be ready in just 30 minutes or less. Time is less with Express.
In Your Box (serves 2)
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12 oz. Salmon Fillets
- 8 oz. Slaw Mix
- 4 oz. Kale
- 1 Shallot
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1 oz. Cream Cheese
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¾ oz. Roasted Garlic & Herb Butter
- 1 tsp. Tomato Puree
- 1 tsp. Cajun Seasoning
- ½ tsp. Garlic Salt
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) N3DkwKOj
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Calories610
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Carbohydrates21g
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Net Carbs15g
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Fat41g
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Protein40g
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Sodium1180mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Non-Stick Pan
- 1 Large Non-Stick Pan
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. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using sirloin steaks, pat dry. Cook until steak reaches desired doneness, or 4-6 minutes per side for medium/medium-well. Rest, 3 minutes. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.
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1 Prepare the Ingredients
Stem kale and finely chop.
Peel and halve shallot. Slice half the shallots into thin strips and mince the other half.Pat salmon dry and season flesh side with half the Cajun seasoning (use less if spice-averse; reserve remaining for sauce) and a pinch of salt. -
2 Cook the Salmon
Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Add salmon, skin-side up, to hot pan and sear until golden-brown and salmon reaches a minimum internal temperature of 145 degrees, 4-6 minutes per side.
Remove from burner. Transfer salmon to a plate and tent with foil. Reserve pan; no need to wipe clean.While salmon cooks, continue recipe. -
3 Cook the Vegetables
Place a large non-stick pan over medium heat and add 1 tsp. olive oil. Add sliced shallots and slaw mix to hot pan and stir occasionally until slightly softened, 2-3 minutes.
Add kale, garlic salt, and 1/4 tsp. pepper. Stir occasionally until tender, 3-5 minutes.Remove from burner. Stir in butter until melted and combined.While vegetables cook, continue recipe. -
4 Make Sauce and Finish Dish
Return pan used to cook salmon to medium heat and add 1 tsp. olive oil. Add minced shallots to hot pan and stir occasionally until softened, 2-3 minutes.
Add remaining Cajun seasoning (to taste), tomato puree, softened cream cheese, and 2 Tbsp. water. Stir constantly until bubbling and slightly thickened, 1-2 minutes.If sauce is too thick, add additional water, 1 tsp. at a time, until desired consistency is reached.Remove from burner.Plate dish as pictured on front of card, topping salmon with sauce. Bon appétit!
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