Express
Premium
Coconut Harissa Salmon
with za'atar vegetables
Prep & Cook Time: 20-30 min.
Spice Level: Medium
Cook Within: 3 days
Contains: Tree Nuts (Coconuts), Fish (Salmon), Milk, Sesame, Soy
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Under 35g carbsPescatarianOver 30g protein
- Keto-Friendly
- Gluten-Smart
Chef
Jimmy Shay
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 are nothing to worry about. Enjoy a wide variety of delicious and healthy meals that are quick-cooking to save you time in the kitchen. Time is less with Express.
In Your Box (serves 2)
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12 oz. Salmon Fillets
- 8 oz. Green Beans
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5⅗ fl. oz. Coconut Milk
- 4 oz. Mixed Diced Peppers
- 1 oz. Harissa Spread
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⅓ oz. Butter
- ¼ oz. Cilantro
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⅕ fl. oz. Tamari Soy Sauce
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1 tsp. Za'atar Seasoning
- 1 tsp. Garlic Pepper
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) GqyKre3B
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Calories780
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Carbohydrates18g
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Net Carbs13g
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Fat61g
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Protein39g
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Sodium1190mg
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 antibiotic free chicken breasts, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using filets mignon, 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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If using trout, pat dry. Add trout, skin-side up first, and cook until fish reaches a minimum internal temperature, 2-3 minutes per side.
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1 Prepare the Ingredients
Trim green beans, if necessary, and halve.
Stem and coarsely chop cilantro.Pat salmon dry and season flesh side with garlic pepper. -
2 Cook the Vegetables
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add green beans and diced peppers to hot pan. Cook, 1 minute.
After 1 minute, add 1/4 cup water, za'atar seasoning, 1/4 tsp. salt, and a pinch of pepper. Cover, and cook until tender, 6-8 minutes.If green beans need more time, add 2 Tbsp. water, cover, and stir occasionally, 1-3 minutes.Remove from burner and stir in softened butter.While vegetables cook, continue recipe. -
3 Cook the Salmon
Place a medium non-stick pan over medium heat and add 2 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, 3-4 minutes per side.Transfer salmon to a plate. Keep pan over medium-high heat; no need to wipe clean. -
4 Make Sauce and Finish Dish
Add harissa spread (to taste) to hot pan. Stir occasionally until fragrant, 30-60 seconds.
Add coconut milk, soy sauce, and a pinch of salt. Stir to combine and bring to a simmer.Don't worry if coconut milk has solidified. It is part of natural processes. Break up as needed.Once simmering, stir occasionally until sauce is slightly thickened, 3-5 minutes. Remove from burner.Plate dish as pictured on front of card, topping salmon with sauce (to taste) and cilantro. Bon appétit!
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