Crispy Wild Sockeye Salmon

with Maple Butter Almonds and a Cucumber, Celery & Spinach Salad

Easy | 20 min

Get 2 meals free with your first order.
Free delivery. Skip any week.
Contains: Almonds, Fish, Milk, and Sulphites.

May Contain: Egg, Gluten, Mustard, Peanuts, Sesame, Shellfish, Soy, and other Tree Nuts.

What We'll Send

Sliced Raw Almonds
Persian Cucumber
Shallot
Spinach
Mint Fresh
Italian Parsley
Garlic
Celery Sliced 3/8"
Maple Syrup
Wild Salmon
Red Wine Vinegar
Sour Cream
Allergen Notice: We cannot guarantee the complete absence of food allergens. Our meals are prepared in a facility that contains allergens including tree nuts, peanuts, fish, shellfish, milk, soy, eggs, wheat, barley, rye, oats, triticale, mustard, sesame, and sulphites. Though best practices are used when preparing the meal kits, inadvertent cross-contamination may occur.
Our just-in-time sourcing system may occasionally require us to substitute an ingredient in recipes. Always check the recipe card(s) in your delivery to confirm allergen information.

Nutritional Info Per Serving
Calories 740
Fat 59g
Protein 32g
Carbohydrates 23g

Cooking Directions

1

BBQ Instuctions

Tip: If you'd prefer to skip the Toast Almonds step, use the raw almonds as a garnish and stir the maple syrup in with the salad dressing.

Prepare Ingredients
- Heat barbecue to 450°F.
- Wash cucumber, mint, parsley and spinach.
- Trim ends from cucumbers and slice on an angle into 1/4 inch ovals. Place in a fine mesh sieve and toss with 1/2 tsp salt. Set aside.
- Pick mint and parsley leaves and leave whole.

Toast Almonds
- Heat 2 tbsp. butter in a large skillet over medium.
- Once melted, add almonds and toast for 3–4 minutes, tossing often, until golden and fragrant.
- Add maple syrup and stir to coat almonds. Let cook for 1 minute.
- Remove from skillet and set aside until ready to serve.
- Wipe out skillet with paper towel.

Assemble Salad
- In a large bowl, whisk together 2 tbsp. olive oil, red wine vinegar, garlic and sour cream.
- Season to taste with salt and pepper.
- Add shallot and toss to coat.
- Set aside until ready for Step 5.

Cook Salmon
- Drain salmon and season well with salt and pepper.
- Bring salmon out to barbecue and set on grill skin side down.
- Cook for 3–5 minutes per side, until an internal temperature of 158°F.

Finish Salad
- Pat cucumbers dry and add to salad bowl along with spinach, celery, mint and parsley.
- Toss to coat with dressing.

Serve
- Portion salad onto serving plates and top with a piece of salmon.
- Garnish with almonds.
- Enjoy!

2

Stovetop Instuctions

Tip: If you'd prefer to skip the Toast Almonds step, use the raw almonds as a garnish and stir the maple syrup in with the salad dressing.

Prepare Ingredients
- Wash cucumber, mint, parsley and spinach.
- Trim ends from cucumbers and slice on an angle into 1/4 inch ovals. Place in a fine mesh sieve and toss with 1/2 tsp salt. Set aside.
- Pick mint and parsley leaves.

Toast Almonds
- Heat 2 tbsp. butter in a large dry skillet over medium.
- Once melted, add almonds and toast for 3–4 minutes, tossing often, until golden and fragrant.
- Add maple syrup and a pinch of salt and stir to coat almonds. Let cook for 1 minute.
- Remove from skillet and set aside on a plate until ready to serve.
- Wipe out skillet with paper towel.

Assemble Salad
- In a large bowl, whisk together 2 tbsp. olive oil, red wine vinegar, garlic and sour cream.
- Season to taste with salt and pepper.
- Add shallot and toss to coat.
- Set aside until ready for step 5.

Cook Salmon
- Heat 1 tbsp. olive oil in same large skillet over medium.
- Drain salmon and pat dry with paper towel.
- Season well with salt and pepper.
- When oil is hot, carefully place salmon skin-side down and cook for 3–5 minutes per side, until fish starts to flake when pressed and is an internal temperature of 158°F.

Finish Salad + Serve
- Pat cucumbers dry and add to salad bowl along with spinach, celery, mint and parsley.
- Toss to coat with dressing.
- Portion salad onto serving plates and top with a piece of salmon.
- Garnish with almonds.
- Enjoy!

Try Fresh Prep today—skip any week or cancel any time

Get Started - See Pricing

AS SEEN ON