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Fresh pre-cut ingredients
20 minutes

Kimchi-Rubbed Salmon with Saucy Sautéed Broccoli

Daikon & Carrot Slaw

Cooking time

20 minutes




960 /serving

Kimchi just keeps killing it. Sharp, hot and sour, this Korean-style condiment gives just about any dish a tantalizing tang. Apply the pickled, fermented cabbage and its brine to salmon and see its marvellous effects on fatty fish when you bake the fillets to flaky tender. Matchsticks of carrot and daikon are set to jump into a slaw. And broccoli just needs a sauté in stir-fry sauce and sweetly spiced sesame seeds to complete this mouth-watering scenario.

We will send you:

  • 2 Salmon fillets
  • 200g Broccoli florets
  • 100g Matchstick carrots
  • 100g Matchstick daikon
  • 165g White rice
  • 60ml Stir-fry sauce
  • 30ml Rice vinegar
  • 33g Kimchi
  • 9.5g Open Sesame spices (sea salt, brown sugar, white sesame seeds, garlic, sunflower oil, ginger, black pepper)

Contains: Salmon, Milk, Sesame, Oysters, Soy, Wheat

You will need:

Medium pot
Large pan
Sheet pan
Salt & pepper (S&P)
Parchment paper
Total Fat
44 g
Saturated Fat
8 g
2040 mg
Total Carb
98 g
15 g
41 g
10 g
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Cook the rice
Preheat the oven to 450°F. In a medium pot, combine the rice, 1 ¼ cups water (double for 4 portions) and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 17 to 20 min., until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 min. Fluff and set aside in a warm spot.
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Mise en place
Remove the kimchi from the brine; chop and return to the brine. Halve the broccoli florets if very large. Pat the salmon dry with paper towel; season with ⅓ of the spices and S&P.
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Bake the salmon
Place the salmon* on a lined sheet pan. Brush with a drizzle of oil and top with an even layer of the kimchi (about ¼ inch thick). Bake, 6 to 10 min., until cooked through.
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Sauté the broccoli
In a large pan, heat a drizzle of oil on medium-high. Sauté the broccoli, 5 to 7 min., until beginning to brown. Add 2 tbsp water (double for 4 portions) and sauté, 2 to 3 min., until the water has evaporated and the broccoli is tender. Add the stir-fry sauce, ½ the remaining spices and ¼ of the vinegar. Cook, stirring constantly, 1 to 2 min., until combined.
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Make the slaw
In a medium bowl, combine the carrots, daikon, 3 tbsp oil (double for 4 portions) and the remaining vinegar; season with the remaining spices and S&P. Toss well.
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Plate your dish
Divide the rice between your plates. Top with the broccoli and salmon. Drizzle any remaining sauce from the broccoli over top. Garnish with a spoonful of the slaw. Serve any remaining slaw on the side. Bon appétit!

*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.