Elevated Dinners, Impressively Easy
Brown sugar? Amazing. Bourbon? Our fave. Salmon? Delish. On the table in 15 minutes? Please! You’ll sear salmon fillets to flaky perfection and top with a buttery, savory-sweet bourbon glaze and crunchy pecans. On the side are fragrant steamed jasmine rice and sautéed zucchini, for a quick, wholesome meal that’s packed with flavor.
Allergens
Utensils
Tags
Zucchini
1 unit
Salmon
10 ounce
Brown Sugar Bourbon Seasoning
10.8 g
Pecans
1 ounce
Microwaveable Jasmine Rice
1 unit
Butter
Sugar
Salt
Pepper
Cooking Oil
• Wash and dry produce. • Cut zucchini into half-moons.
• Pat salmon* dry and season all over with salt and pepper. • Drizzle oil in a hot large pan. Cook salmon, skin sides down, until skin is crisp, 5-7 minutes. Flip; cook until cooked through, 1-2 minutes more. • Meanwhile, drizzle oil in a separate hot large pan. Add zucchini; season with salt and pepper. Cook, stirring occasionally, until lightly browned and tender, 5-7 minutes (7-10 minutes for 4). TIP: Move on to Step 3 while salmon and zucchini cook!
• In a small microwave-safe bowl, combine pecans, Brown Sugar Bourbon Seasoning, 2 TBSP butter, and 1⁄4 tsp sugar (4 TBSP butter and 1⁄2 tsp sugar for 4). Microwave until butter has melted, 30 seconds. Stir to combine.
• Massage rice in package to break up grains; partially open package. Microwave for 90 seconds. (Be careful, the pouch will be hot!) • Spoon brown sugar bourbon and pecan sauce over salmon and serve with zucchini and rice. ***Salmon is fully cooked when internal temperature reaches 145°.***
810
kcal
Calories
52
g
Fat
14
g
Saturated Fat
50
g
Carbohydrate
6
g
Sugar
2
g
Dietary Fiber
35
g
Protein
120
mg
Cholesterol
860
mg
Sodium
with Cabbage & Carrot Salad, Hummus, White Sauce & Pitas
Pickled Shallot, Cranberries & Hazelnuts
