Honey Garlic Salmon (Meal Kit)
Honey Garlic SalmonWith Garlic Parmesan Orzo and honey orange glazed carrots
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FRESH INGREDIENTSSalmon Fillet Butter Garlic Shallot Chicken bouillon cube Milk Orzo Parmesan Cheese Spinach Salt Pepper Honey Soy sauce Seafood Magic Lemon Carrots Orange |
INSTRUCTIONS |
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1 Prepare Sauce Melt 1 tsp butter in a large pan over medium-high heat and sauté your shallot and 1 garlic clove until tender. Add milk, water, bouillon cube, ¼ tsp salt, and ¼ tsp pepper. Stir with a whisk to deglaze the pan.. |
2 Cook Orzo With your burner set to medium add the orzo and stir. Once it comes to a boil, reduce to simmer, stirring occasionally. Cook for 10 minutes. Pasta should be al dente. Remove from heat. Sauce will be thin and will thicken as it cools, add parmesan cheese and chopped spinach. Fold into orzo. |
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3 Cook Carrots In a small skillet, add 2 Tbsp butter. Melt butter on medium heat. Add carrots and sauté for 5 minutes. In a small bowl whisk together 2 pks honey, orange zest and juice, season with a pinch of salt and pepper. Pour over the carrots. Reduce heat to medium low and cook the carrots until the juice mixture forms a glaze over the carrots. |
4 Prepare Salmon Meanwhile, arrange oven shelf to middle of your oven. Preheat to broil. Season both sides of salmon with salt, pepper, and seafood magic. |
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5 Cook Salmon Heat 1 Tbsp butter in a skill or pan over medium-high heat until melted. Add the remaining garlic and sauté for about a minute, until fragrant. Pour in 2 pkgs honey, water and soy sauce; allow the flavors to heat through and combine. Add in the lemon juice; stir well to combine. Add the salmon steaks to the sauce in the pan; cook each fillet for 3 to 4 minutes or until golden, while basting the tops with the pan juices. Season with salt and pepper to taste. |
6 Broil Salmon Baste salmon one more time then transfer the pan to your oven to broil for a further 5 to 6 minutes, or until the tops of the salmon are nicely charred and the salmon is cooed to your liking. |
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7 Serve Drizzle with the sauce and a squeeze of lemon juice. Serve. |