Grilled Peach and Almond Glazed Salmon
with cabbage, apple, and cranberry slaw
Prep & Cook Time: 20-30 min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Tree Nuts (Almonds), Fish (Salmon)
Chef
Nigel Palmer
In Your Box (serves 2)
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12 oz. Salmon Fillets
- 8 oz. Slaw Mix
- 6 oz. Red Apple Slices
- 3 fl. oz. Chardonnay Vinaigrette
- 1 oz. Dried Cranberries
- 1 oz. Peach Preserves
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½ oz. Sliced Almonds
- 0.28 oz. Lemon Juice
- 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) QPG0rXqE
-
Calories790
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Carbohydrates43g
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Net Carbs37g
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Fat86g
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Protein38g
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Sodium1680mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Mixing Bowl
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
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1 Prepare the Ingredients
Spray grill with cooking spray and heat grill to medium. Thoroughly rinse any fresh produce and pat dry.
In a mixing bowl, combine slaw mix, apple slices, cranberries, garlic salt, lemon juice, vinaigrette, and a pinch of pepper. Set aside.Pat salmon dry, and season flesh-side with a pinch of salt and pepper. Drizzle with 1 tsp. olive oil. -
2 Grill the Salmon
Place salmon on hot grill, skin-side up, and cook until browned and salmon reaches a minimum internal temperature of 145 degrees, 4-6 minutes per side.
Remove to a plate. -
3 Finish the Dish
Coarsely crush almonds.
Plate dish as pictured on front of card, topping salmon evenly with peach preserves and almonds. Bon appétit! -
4 For a Rainy Day...
If cooking indoors, thoroughly rinse any fresh produce and pat dry. Pat salmon dry and season flesh-side with a pinch of salt and pepper. Coarsely crush almonds. In a mixing bowl, combine slaw mix, apple slices, cranberries, garlic salt, lemon juice, vinaigrette, and a pinch of pepper. Set aside. 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, 4-6 minutes per side. Remove from burner. Follow same instructions for plating.
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