Express
Honey-Garlic Salmon
with garlic butter carrots and rice
Prep & Cook Time: 20-30 min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Fish (Salmon), Milk, Soy
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Over 30g protein
Chef
Maija Barnes
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 4)
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18 oz. Salmon
- 16 oz. Carrot
- 10.94 oz. Long Grain White Rice
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1½ oz. Roasted Garlic & Herb Butter
- 1 fl. oz. Honey
- 2 Green Onions
- 1 Tbsp. Minced Garlic and Lemon Basil
- 2 tsp. Mirepoix Broth Concentrate
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⅖ fl. oz. Tamari Soy Sauce
- 1 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) Wq4WmnP4
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Calories740
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Carbohydrates81g
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Net Carbs77g
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Fat32g
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Protein34g
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Sodium1460mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Pot
- 1 Microwave-Safe Bowl
- 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 cutlet, pat dry. Cook until chicken reaches minimum internal temperature, 3-5 minutes per side. Cutlet thickness can vary; if you receive a thinner cutlet, we recommend checking for doneness sooner.
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1 Start the Rice
Bring a medium pot with rice and 2 1/2 cups water to a boil.
Reduce to a simmer, cover, and cook until rice is tender, 15-18 minutes.Remove from burner.While rice cooks, continue recipe. -
2 Prepare Ingredients and Finish Rice
Peel, trim, and cut carrots into 1/4" slices on an angle. If carrot is larger than 1" in diameter, halve before slicing.
Place carrots in a microwave-safe bowl and add 2 tsp. water. Cover with a damp paper towel.Microwave covered until tender, 5-6 minutes.While carrots microwave, trim and thinly slice green onions on an angle, keeping white and green portions separate.Carefully remove from microwave.Stir microwaved carrots, white portions of green onions, 1/2 tsp. salt, garlic salt, and butter into rice until combined. -
3 Cook the Salmon
Pat salmon dry. Season flesh side with 1/2 tsp. salt and a pinch of pepper.
Place a large 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 and tent with foil. Wipe pan clean and keep pan over medium heat. -
4 Make Sauce and Finish Dish
Add minced garlic and lemon basil, 1/4 cup water, mirepoix base, soy sauce, and honey to hot pan used to cook salmon. Stir until combined and bring to a simmer.
Once simmering, stir occasionally until sauce thickens, 2-3 minutes.Add salmon, flesh side down first, and flip until coated.Remove from burner.Plate dish as pictured on front of card, topping salmon with green portions of green onions. Bon appétit!
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