Careme

Ingredients

• Atlantic Salmon Portions 2 Count 1 package $13.98
• Organic Baby Bok Choy 1 pack $2.99
• Baby Bella Mushrooms 8 oz $2.79
• Organic Navel Oranges 1 orange $2.49
• Lime 1 $0.59
• Organic Garlic, 3 CT 2 cloves $2.89
• Organic Cilantro small handful $1.79
• Olive oil, pantry assumed 2 tablespoons pantry
• Honey, pantry assumed 2 teaspoons pantry
• Salt and black pepper, pantry assumed to taste pantry

Instructions

1. Prep the 2-count Atlantic salmon portions ($13.98) by patting them dry. Halve or quarter 1 pack organic baby bok choy ($2.99). Slice 8 oz baby bella mushrooms ($2.79). Mince 2 cloves from the organic garlic 3-count pack ($2.89). Zest and juice 1 organic navel orange ($2.49) and juice 1 lime ($0.59). Chop 2 tablespoons organic cilantro ($1.79).
2. In a small bowl, stir together the orange zest, 3 tablespoons orange juice, 1 tablespoon lime juice, 2 teaspoons honey, half the minced garlic, 1/2 teaspoon salt, and black pepper.
3. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the 8 oz sliced baby bella mushrooms ($2.79), season with a pinch of salt, and cook 5-6 minutes until browned. Transfer to a plate.
4. Add the remaining 1 tablespoon olive oil to the skillet. Place the 2 salmon portions ($13.98) skin-side down if skin-on, and cook 4-5 minutes. Flip and cook 2-3 minutes more.
5. Add the citrus glaze to the skillet with the salmon and let it bubble for 1 minute, spooning it over the fish until glossy and lightly reduced.
6. Push the salmon to one side or remove briefly to a warm plate. Add the organic baby bok choy ($2.99) and remaining garlic to the pan with 2 tablespoons water. Cover for 2 minutes, then uncover and toss until crisp-tender. Season with a little salt and a squeeze of extra lime if desired.
7. Serve the glazed salmon with the sautéed bok choy and browned mushrooms. Scatter with the chopped cilantro ($1.79).
8. Wine note: Pinot Noir is a classic salmon partner, while Chardonnay brings a richer, smoother pairing if that’s more your style.