Brown Sugar Bourbon Salmon
with Garlic Potatoes, Lemony Veggies & Toasted Pecans
Brown sugar? Amazing. Bourbon? Our fave. Salmon? Delish. “But you can’t have it all,” you wistfully remind yourself. Or can you? Delicate salmon fillets are coated in brown sugar bourbon seasoning, then seared and topped with a buttery miso-maple glaze and toasted pecans. Garlicky roasted potato rounds with charred green beans and snap peas perfectly pair all that sweetness with a side of savory. This is what “having it all” tastes like!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
12 ounce
Potatoes
2 clove
Garlic
6 ounce
Green Beans
4 ounce
Sugar Snap Peas
2 unit
Scallions
1 unit
Lemon
10 ounce
Salmon
(Contains Fish)
10.8 g
Brown Sugar Bourbon Seasoning
1 ounce
Pecans
(Contains Tree Nuts)
2 tablespoon
Maple Syrup
1 tablespoon
Brown Sugar
1 unit
Miso Sauce Concentrate
(Contains Soy)
Not included in your delivery
1 teaspoon
Olive Oil
2 teaspoon
Cooking Oil
1 tablespoon
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
• Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce. • Slice potatoes into 1⁄4-inch-thick rounds (no need to peel). Peel and thinly slice garlic. Trim green beans if necessary. Trim and remove strings from snap peas. Trim scallions, then cut crosswise into 1⁄2-inch pieces. Zest and quarter lemon.
• Toss potatoes on a baking sheet with a drizzle of olive oil, salt, and pepper. Roast on top rack until browned and tender, 20-25 minutes. • In the last 5 minutes of cooking, remove sheet from oven and carefully add garlic; return to top rack until potatoes are golden brown.
• Heat a drizzle of oil in a large pan over high heat. Add green beans, snap peas, and scallions; cook, stirring continuously, until charred and tender, 6-8 minutes. • Turn off heat. Stir in lemon zest and season generously with salt and pepper. Transfer veggies to a plate. Wipe out pan.
• Pat salmon* dry with paper towels; season all over with half the Brown Sugar Bourbon Seasoning (you’ll use the rest later), salt, and pepper. • Heat a drizzle of oil in pan used for veggies over medium-high heat. Add salmon, skin sides down, and cook until skin is crisp and fish is almost cooked through, 5-7 minutes. Flip and cook until fish is opaque and cooked through, 1-2 minutes more. Turn off heat; transfer to a plate.
• While salmon cooks, heat a medium, dry pan over medium heat. Add pecans and cook, stirring occasionally, until golden and fragrant, 1-2 minutes. • Turn off heat; transfer pecans to a small bowl.
• Add maple syrup, miso sauce concentrate, half the brown sugar (all for 4 servings), remaining Brown Sugar Bourbon Seasoning, 1⁄4 cup water (1⁄2 cup for 4), and juice from one lemon wedge (two wedges for 4) to pan used for pecans. Return pan to medium- high heat. Add toasted pecans; cook, stirring occasionally, until sauce begins to thicken, 3-5 minutes. • Remove from heat and stir in 1 TBSP butter (2 TBSP for 4). Season with salt to taste.
• Toss veggies with a big squeeze of lemon juice. • Divide salmon, veggies, and garlic potatoes between plates. Spoon glaze over salmon. Serve with any remaining lemon wedges on the side.
