Oven-Ready
Premium
Almond-Crusted Salmon
with garlic edamame rice
Prep & Cook Time: 20-30 min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Tree Nuts (Almonds), Fish (Salmon), Eggs, Sesame, Soy
- Fiber-Rich
- Protein-Packed
- Gluten-Smart
Chef
Maija Barnes
Still want the great flavors and delicious dinners you've come to expect from Home Chef, but a fraction of the time and barely any work? These oven-ready offerings were made with you in mind. Just follow the assembly instructions, pop it in the oven, and voila! It's like you worked over a hot stove for hours (we'll keep your secret.)
In Your Box (serves 2)
- 12 oz. Salmon Fillets
- 8 oz. Cooked White Rice
- 3 oz. Frozen Edamame
- 1 Lime
- 1 oz. Roasted Sliced Almonds
- 0.84 oz. Mayonnaise
- 2 Green Onions
- 2 tsp. Miso Sauce Concentrate
- 2 tsp. Garlic Pepper
- ½ tsp. Multicolor Sesame Seeds
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving)
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Calories800
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Carbohydrates43g
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Net Carbs36g
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Fat47g
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Protein48g
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Sodium1360mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Non-Stick Pan
- 1 Mixing Bowl
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
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If using antibiotic free chicken, pat dry. Add chicken to a medium non-stick pan with 2 tsp. olive oil over medium heat. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.
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1 Start the Edamame Rice
Trim and thinly slice green onions on an angle, keeping white and green portions separate.
Carefully massage rice in bag to break up any clumps and remove from packaging.In provided tray, combine edamame, white portions of green onions, rice, 2 Tbsp. water, garlic pepper, and 1/4 tsp. salt. Cover tray with foil.Bake covered in hot oven, 5 minutes.While rice bakes, continue recipe. -
2 Add the Salmon
Pat salmon dry and season flesh side with 1/4 tsp. salt and a pinch of pepper.
Place a medium non-stick pan over medium-high heat and add 1 tsp. olive oil. Add salmon, skin-side up, to hot pan. Sear until golden-brown, 2-4 minutes on one side.Remove from burner.Carefully remove tray from oven and push edamame rice to one side. Tray will be hot! Use a utensil.Transfer salmon to now-empty side of tray, seared-side up. Top evenly with 1/4 the mayonnaise (reserve remaining for sauce), then almonds, pressing gently to adhere. Tray will be hot! Use caution. -
3 Finish the Meal
Bake uncovered in hot oven until rice is heated through and salmon reaches a minimum internal temperature of 145 degrees, 7-10 minutes.
While salmon bakes, halve lime. Cut one half into wedges and juice the other half.In a mixing bowl, combine remaining mayonnaise, miso, and 1 tsp. lime juice. Set aside.Carefully remove tray from oven. Rest, 2 minutes.Fluff rice with a fork.To serve, top salmon with miso-mayonnaise sauce, sesame seeds, and green portions of green onions. Squeeze lime wedges over to taste. Bon appétit!
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