All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
A note about serious food allergies
Everyone loves BBQ, and when this unique blueberry BBQ sauce is brushed over a delicious salmon fillet, this dish is downright irresistible. All you need are two pans and a pinch of salt and pepper: easy to prepare and served with a perfectly sweet and tangy honey-balsamic Brussels sprouts, your weeknight dinner just became a special event.
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.
You Will Need
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
Prepare the Ingredients
Thoroughly rinse produce and pat dry. Trim ends and halve Brussels sprouts. Peel and julienne shallot (cut into thin strips). Stem and coarsely chop parsley. Rinse salmon and pat dry.
Make the BBQ Sauce
Warm a small pan over medium heat and add blueberry preserves, blueberry BBQ seasoning blend, and cider vinegar. Cook for five minutes, stirring occasionally. Set aside.
Cook the Brussels sprouts
Heat 1 tsp. olive oil in a medium pan over medium-high heat. Add Brussels sprouts to pan and cook, stirring occasionally, for 8 minutes. Add shallot and cook for 2 minutes. Add balsamic and honey to pan and cook for 1 minute. Remove from heat and season with a pinch of salt and pepper. Transfer Brussels sprouts to a plate and wipe pan clean.
Cook the Salmon
Season both sides of salmon with a pinch of salt and pepper. Heat 1 tsp. of olive oil in the same pan used to cook Brussels sprouts over medium-high heat then add salmon and cook for 3-4 minutes per side, or until flesh is opaque and flaky and a minimum internal temperature of 145 degrees is reached.
Plate the Dish
Divide cooked Brussels sprouts between two plates. Place a piece of salmon on the Brussels sprouts, then drizzle or brush BBQ sauce over the salmon. Garnish with chopped parsley.
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