Meal Kit
Chili-Lime Salmon
with roasted chayote squash and mojo de ajo
Prep & Cook Time: 40-50 min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Fish (Salmon), Milk
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Under %{max_calories} caloriesUnder 35g carbs
Chef
Nigel Palmer
Vibrant flavors are the name of the game for this meal, bringing some celebratory vibes to your midweek seafood meal. The flaky texture and familiar deliciousness of salmon make it perfect for cooking quickly in a hot pan and seasoning with a sweet, herbaceous mojito lime rub. Chayote squash, similar in flavor and texture to zucchini, is an ideal partner for the bold, healthy flavors of this dish. Vivacious vibes and bright bites all around! Tip: Get your best zest: use the small holes of the grater, and press into it until the colored skin of the lime comes off. Zest as little of the white beneath as possible: the white is called pith, and is quite bitter.
In Your Box (serves 2)
- 2 Chayotes
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12 oz. Salmon Fillets
- 1 Onion
- 1 Lime
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1 oz. Grated Cotija Cheese
- ¼ oz. Cilantro
- 2 Garlic Cloves
- 2 tsp. Mojito Lime Seasoning
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) oql8Dpqk
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Calories610
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Carbohydrates25g
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Net Carbs18g
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Fat40g
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Protein41g
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Sodium1590mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Baking Sheet
- 2 Mixing Bowls
- 1 Medium Oven-Safe 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 wild-caught salmon fillets, follow same instructions as salmon in Steps 1, 4, and 5, searing on flesh side until golden brown, 2-4 minutes. Flip, top with mojito lime seasoning-water mixture, and place pan in hot oven. Roast until salmon reaches minimum internal temperature, 6-8 minutes.
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If using chicken breasts, follow same instructions as salmon in Steps 1, 4, and 5, searing 4-5 minutes on one side. Flip, top with mojito lime seasoning-water mixture, and place pan in hot oven. Roast until chicken reaches minimum internal temperature, 8-10 minutes.
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1 Prepare the Ingredients
Trim chayotes ends, halve lengthwise, and scoop out seed. Cut across width into 1/2" slices. For some, chayote can cause irritation or numbness in the hands.Wash hands thoroughly after working with chayote.
Halve and peel onion. Cut into 1/4" slices.Stem and coarsely chop cilantro.Zest lime, halve, and juice.Mince garlic.Combine seasoning blend and 1 Tbsp. water in a mixing bowl. Set aside.Pat salmon dry. -
2 Roast the Chayotes and Onion
Place chayotes and onion on prepared baking sheet and toss with 11/2 tsp. olive oil, 1/2 tsp. salt, and 1/4 tsp. pepper. Massage oil into vegetables.
Spread into a single layer (some overlap is ok) and roast in hot oven until chayote is lightly browned and tender, 30-35 minutes.Sprinkle roasted vegetables with half the cilantro (reserve remaining for garnish).While chayote and onion roast, make mojo de ajo. -
3 Make the Mojo de Ajo
Whisk or stir vigorously 11/2 Tbsp. lime juice, 1 Tbsp. olive oil, 2 tsp. lime zest, garlic (to taste), a pinch of salt, and 1/4 tsp. pepper in another mixing bowl. Set aside to let flavors marry.
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4 Sear the Salmon
Place a medium oven-safe non-stick pan over medium-high heat.
Add 1/2 tsp. olive oil and salmon, skin side up, to hot pan. Cook undisturbed until lightly browned, 2-3 minutes. -
5 Finish the Salmon
Flip salmon, and evenly spread seasoning blend-water mixture on seared side.
Place pan in hot oven and roast until salmon is firm and reaches a minimum internal temperature of 145 degrees, 7-10 minutes.Carefully remove from oven and rest, 3 minutes.Plate dish as pictured on front of card, drizzling salmon with mojo de ajo. Garnish vegetables with cotija cheese and remaining cilantro. Bon appétit!
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