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
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)
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12 oz. Salmon Fillets
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3 oz. Edamame
- 2.88 oz. Minute Rice
- 1 Lime
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1 oz. Roasted Sliced Almonds
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0.84 oz. Mayonnaise
- 2 Green Onions
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2 tsp. Miso Sauce Concentrate
- 2 tsp. Garlic Pepper
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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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Calories810
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Carbohydrates49g
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Net Carbs43g
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Fat48g
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Protein48g
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Sodium1450mg
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
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1 Start the Rice and Edamame
Turn oven on to 425 degrees. Let preheat, at least 10 minutes. Thoroughly rinse any fresh produce and pat dry.
Trim and thinly slice green onions on an angle, keeping white and green portions separate.In provided tray, combine edamame, white portions of green onions, rice, 3/4 cup water, garlic pepper, and 1/4 tsp. salt. Cover with foil.Bake covered in hot oven until water is fully absorbed and edamame is heated through, 10-15 minutes.While rice and edamame bake, 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.Add 1 tsp. olive oil and 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. Push rice and edamame to one side and top with 1/4 cup water and a pinch of salt. Tray will be hot! Use a utensil.Transfer salmon to empty side of tray, seared side up. Top salmon evenly with 1/4 the mayonnaise (reserve remaining for sauce) and almonds, pressing gently to adhere. -
3 Bake the Meal
Bake uncovered in hot oven until salmon is firm and 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.Carefully remove tray from oven.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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