HAPPY TUESDAY!!! We, your biggest fans, are pretty big fans of this slammin’ salmon you’ve got here, and we hope you will be too. We’ve already marinated the salmon in tamari, agave, orange zest and more, but are leaving the glazing up to you, ‘cause you call the shots, boss! Glaze up your salmon and pop it in the oven, the rest is pretty simple… you’ve got this. Hope every bite is better than the last, Fam!
What’s in your bag:
- Teriyaki marinated salmon
- Sweet chili mango glaze
- Veggie fried rice with scallion, sprouts + spring peas
- Blistered green beans with Sichuan peppercorn + fried shallots
- Chili-marinated cucumbers with sesame
What you’ll need from home:
- Aluminum foil-lined sheet tray
- Saute pan
- 2nd saute pan (For Rice Option #1)
- Microwave safe bowl (For Rice Option #2)
Total prep time: 12-15 minutes
The Salmon
- Preheat your oven to 375F.
- Place the salmon, skin side down, on the aluminum foil-lined sheet tray. Drizzle glaze over the salmon.
- Slide the tray in the oven for 10-15 minutes or until the salmon is warmed to your liking. Remove carefully.
The Green Beans
- Drop your beans into a saute pan with 1 tsp oil and set over medium heat.
- Stir occasionally as they get warm and sizzly, around 5 minutes.
The Rice (Two options)
Option #1: (Recommended) Get a saute pan hot with a teaspoon of oil over medium heat. Pop in the rice and toss ‘til hot and a little seared, just a few minutes.
Option #2: Put the rice in a microwave-safe bowl, cover with a damp paper towel and heat it for 2-3 minutes.
The Cukes
- Leave ‘em as is! They’re meant to be enjoyed cold 🙂
Plating time! You know the deal. Each of the components gets their own spot on your plate. Maybe snap a pic and share it with us because it looks so good 😉
That’s it! #Dinnersolved, dinner served.
Show us how you WECO!
