All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and 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
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.
Before You Cook
Prepare The Ingredients
Trim ends off green beans. Cut into 1" pieces. (Time: 2:03)
Peel and halve shallot. Slice halves into thin strips. (Time: :52)
Bake The Cornbread
Combine corn muffin mix w/ jack cheddar cheese and ⅓ cup water and stir until batter is made.
Transfer mixture to prepared muffin tin and divide evenly into four compartments.
Bake in a hot oven for 16-17 until top starts to crack and brown a little (from recipe 6264)
Cook The Salmon
Pat salmon fillets dry, and season flesh side with cajun seasoning.
Place a medium non-stick pan over medium-high heat. Add 1 tsp. olive oil and salmon, skin side up, to hot pan. Sear on one side until golden brown, 2-4 minutes. Transfer to prepared baking sheet, seared side up. Roast until salmon is firm and reaches a minimum internal temperature of 145 degrees, 7-10 minutes. Reserve pan; no need to wipe clean.
Cook Green Bean Mixture
In the same pan add green beans to hot pan and stir occasionally until tender, 8-10 minutes. Season with a pinch of salt and pepper. Add shallots and cook 2-3 minutes or until browned. Reserve pan; Wipe pan clean and reserve.
In the same pan over low heat, add the sauce and heat through.
Finish The Dish
Plate dish as pictured on front of card. Bon appétit!
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