Express
Premium
Spiced Peach-Glazed Salmon
with lemon garlic broccoli
Prep & Cook Time: 20-30 min.
Spice Level: Spicy
Cook Within: 3 days
Contains: Fish (Salmon), Milk
-
PescatarianOver 30g protein
- Mediterranean
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 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)
-
12 oz. Salmon Fillets
- 8 oz. Broccoli Florets
- 5.47 oz. Long Grain White Rice
- 1 Lemon
- 1 oz. Peach Preserves
-
⅓ oz. Butter
- 2 Garlic Cloves
- 1 tsp. Chipotle Pepper Paste
- 1 tsp. Fiesta 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.
-
Nutrition (per serving) o30nyzq0
-
Calories820
-
Carbohydrates81g
-
Net Carbs77g
-
Fat36g
-
Protein45g
-
Sodium1460mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Non-Stick Pan
- 1 Small Pot
- 1 Mixing Bowl
- 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
-
If using antibiotic free chicken breasts or chicken breasts, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.
-
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.
-
1 Cook the Rice
Bring a small pot with rice, 1 1/4 cups water, and garlic salt to a boil.
Once boiling, reduce to a simmer, cover, and cook until rice is tender, 15-18 minutes.Remove from burner. Stir in butter and fluff rice. Set aside.While rice cooks, continue recipe. -
2 Prepare Ingredients and Make Glaze
Break broccoli into bite-sized pieces. Trim discolored ends, if necessary.
Zest and halve lemon. Cut one half into wedges and juice the other half.Mince garlic.Pat salmon dry and season flesh side with 1/4 tsp. salt, fiesta seasoning, and a pinch of pepper.In a mixing bowl, combine chipotle pepper paste (to taste), preserves, and 1/2 tsp. lemon juice. Set aside. -
3 Cook the Salmon
Place a medium oven-safe non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add salmon, skin-side up, to hot pan. Sear on one side until golden-brown, 2-4 minutes.Remove from burner.Flip salmon, skin-side down, and evenly top flesh side with glaze (use less if spice-averse). Pan will be hot! Use a utensil.Transfer pan to hot oven and roast until salmon is firm and reaches a minimum internal temperature of 145 degrees, 7-10 minutes.Carefully remove from oven. Pan will be hot! Use an oven mitt.While salmon cooks, continue recipe. -
4 Cook Broccoli and Finish Dish
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil.
Add broccoli and 1/4 cup water to hot pan. Cover and cook until water is almost completely evaporated, 4-6 minutes.Uncover and add garlic and 1/4 tsp. salt. Stir occasionally until broccoli is tender, 2-3 minutes.Remove from burner and stir in 1/4 tsp. lemon zest until combined.Plate dish as pictured on front of card, topping rice with salmon. Squeeze lemon wedges over dish to taste. Bon appétit!
Home Chef is a meal kit delivery service - order and receive home food delivery weekly. Choose from 21 fresh recipes featuring steak, chicken, pork, fish, vegetarian options, and beyond to meet your cooking needs each week.
