Express
Boom Boom Salmon Tacos with Quick-Pickled Vegetables
stovetop cooking
Prep & Cook Time: 10-15 min.
Spice Level: Mild
Cook Within: 4 days
Contains: Fish (Salmon), Eggs, Wheat
In Your Box (serves 2)
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- 2 Heads of Baby Bok Choy
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- 3 oz. Matchstick Carrots
- 1 Persian Cucumber
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- ½ oz. Seasoned Rice Vinegar
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- 1 tsp. Sriracha
- 1 tsp. Asian Garlic, Ginger & Chile Seasoning
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) zPa8Ld3v
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Calories820
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Carbohydrates58g
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Net Carbs53g
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Fat46g
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Protein43g
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Sodium1390mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 2 Medium Non-Stick Pans
- 2 Mixing Bowls
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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Prepare Ingredients and Pickle Vegetables
Trim cucumber, halve lengthwise, then cut into 1/2” half-moons.
Combine cucumber, carrot, rice vinegar, and a pinch of salt and pepper in a mixing bowl. Set aside to pickle, at least 5 minutes. -
Cook the Salmon
Pat salmon dry, and season flesh side with seasoning blend.
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil.Add salmon, skin side up, to hot pan and sear until golden brown and salmon reaches a minimum internal temperature of 145 degrees, 4-6 minutes per side.Remove from burner and remove salmon to a plate. Let cool, 5 minutes.Once cooled, flake salmon into bite-sized pieces.While salmon cooks, cook bok choy. -
Cook the Bok Choy
Remove any discolored outer leaves from bok choy and trim ends. Cut into 1/2" strips.
Place another medium non-stick pan over medium-high heat.Add 1 tsp. olive oil and bok choy to hot pan. Stir often until stems soften, 5-7 minutes.Remove from burner. -
Finish the Dish
Wrap tortillas in a damp paper towel and microwave until warm, 30-60 seconds.
Combine mayonnaise and Sriracha (to taste) in another mixing bowl.Plate dish as pictured on front of card, filling tortillas with bok choy, salmon, mayonnaise-Sriracha mixture, pickled vegetables, and wontons. Bon appétit!
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