Prep & Bake Sweet Soy–Glazed Salmon

Includes recyclable aluminum tray

Allergens: Soy, Sesame, Wheat, Eggs, Fish, Milk

Total: 25 min • Prep: 5 min

Servings:
Ingredients

  • Oven-Ready Tray

    1 unit

  • Edamame

    4 ounce

  • Sweet Soy Glaze

    4 tablespoon

  • Mayonnaise

    2 tablespoon

  • Coleslaw Mix

    4 ounce

  • Sriracha

    1 teaspoon

  • Microwavable Grain Blend

    1 unit

  • Salmon

    10 ounce

  • Salt

    1 teaspoon (tsp)

  • Butter

    1 tablespoon (tbsp)

  • Black Pepper

    1 teaspoon (tsp)

  • Cooking Oil

    2 teaspoon (tsp)

Cooking steps
1

  • Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.

  • In oven-ready tray, toss coleslaw mix with a drizzle of oil. (For 4 servings, divide coleslaw mix evenly between two trays, using a drizzle of oil for each tray.) Season with salt and pepper.
Ingredient Quantities

  • Oven-Ready Tray

    1 unit

  • Coleslaw Mix

    4 ounce

  • Salt

    1 teaspoon (tsp)

2
  • Pat salmon* dry with paper towels. Season all over with a drizzle of oil, salt, and pepper. Nestle salmon, skin sides down, into coleslaw mix. (For 4 servings, divide salmon evenly between two trays.) Drizzle half the sweet soy glaze over salmon.
  • Bake on top rack (be sure your oven has preheated!) until salmon is cooked through and veggies are wilted and tender, 12-15 minutes. (For 4, bake two trays side by side on top rack.)
Ingredient Quantities

  • Sweet Soy Glaze

    4 tablespoon

  • Coleslaw Mix

    4 ounce

  • Salmon

    10 ounce

  • Salt

    1 teaspoon (tsp)

3
  • When salmon has 5 minutes remaining, massage grain blend in package to separate grains; open package.
  • In a medium microwave-safe bowl (large bowl for 4 servings), combine grain blend and edamame. Microwave until warmed through, 1½-2 minutes. Stir in 1 TBSP butter (2 TBSP for 4). Taste and season with salt and pepper.
Ingredient Quantities

  • Edamame

    4 ounce

  • Salmon

    10 ounce

  • Salt

    1 teaspoon (tsp)

  • Butter

    1 tablespoon (tbsp)

4
  • In a small bowl, mix together mayonnaise and Sriracha. Add water 1 tsp at a time until mixture reaches a drizzling consistency.
  • Divide edamame grain blend between shallow bowls. Top with cabbage and salmon. Drizzle remaining sweet soy glaze and Sriracha mayo over top and serve.
Ingredient Quantities

  • Edamame

    4 ounce

  • Sweet Soy Glaze

    4 tablespoon

  • Mayonnaise

    2 tablespoon

  • Sriracha

    1 teaspoon

  • Salmon

    10 ounce