Peapod Meal Kit: Wildfire Yogurt Cilantro Glazed Salmon
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Prep Time: 10 minutes marinating time Cook Time: 15-20 minutes Servings: 4 1. Line a sheet pan with aluminum foil and lightly grease with a few drops of olive oil. Lightly pat salmon pieces with paper towels and season both sides lightly with salt and pepper. Place 1 tablespoon of cilantro glaze on bottom side of each piece of salmon first and spread evenly. Place on sheet pan and repeat on top side as well. Let salmon marinate for 10 minutes. Reserve remainder of cilantro glaze to complete dish. Meanwhile turn on broiler or grill. 2. Heat a large 12” sauté pan over high heat for 1 minute. Add 1 to 1 1/2 tablespoons of oil and add ½ of the sliced garlic. Toast garlic in oil until garlic begins to turn golden brown, then quickly add ½ of the cut basil leaves and 1/8 teaspoon crushed chilies. Add 1/2 of the butternut squash noodles and sauté for 2 minutes, then add 1/2 of the zucchini noodles and cook together for 2 more minutes. Add ¾ teaspoon salt and pepper mix then remove from pan and with spatula, scrape out all remaining bits from pan. Heat same pan again and repeat the above steps with second half of the vegetables. 3. Broil salmon for 8-9 minutes until fish flakes easily, rotating pan halfway. Place salmon on each plate. Drizzle reserved yogurt cilantro glaze over each piece of fish and serve with vegetable noodles and lime wedges. Enjoy! To Grill: Do not marinate the salmon. Simply brush each side with olive oil and sprinkle with salt and pepper. Grill salmon top side down on medium-hot grill for 3-4 minutes, flipping fish over with a spatula. Top 1 tablespoon of yogurt marinade on each fillet while continuing to grill for another 3-4 minutes.
DescriptionPeapod Meal Kit: Wildfire Yogurt Cilantro Glazed Salmon
Other DescriptionSalmon lovers rejoice - this will be your new salmon staple! Fresh salmon fillets are topped with an herbaceous yogurt glaze, broiled, and served alongside butternut squash and zucchini noodles sautéed with garlic & fresh basil.
Servings per Container: 4
|Total Fat||35 g|
|Saturated Fat||7 g|
|Trans Fat||0 g|
|Dietary Fiber||5 g|
|Daily Percent Of Vitamin A||260|
|Daily Percent Of Vitamin C||110|
|Daily Percent Of Calcium||15|
|Daily Percent Of Iron||15|
Ingredients4 tablespoons extra virgin olive oil, divided 4 fresh salmon fillets ¾ cup Yogurt Cilantro Glaze 2 ½ teaspoons salt and pepper mix 1/4 cup thinly sliced garlic 1 cup fresh basil leaves, cut into thirds 1 pound zucchini squash noodles 1 pound butternut squash noodles ¼ teaspoon crushed red chilies 1 lime, cut into quarters
WarningsContains: Fish, Milk