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
A note about serious food allergies
Sometimes, there's such a good idea right under our noses, that we're surprised we hadn't thought of it before. Like pairing a flaky, perfect salmon with… citrus and miso? Lemon and lime, two stalwart citrus stars, combine with earthy miso paste to form a dressing-like sauce that's like manna from heaven. The other thought that came to us was combining bang bang sauce, known for its pairing with shrimp, with Brussels sprouts, giving the veggies a bit of a kick. When we put on our thinking caps, good ideas result. Tip: Want to get the most juice out of your lime and lemon? Before cutting, microwave for 15-20 seconds to "soften" the fruit. Then, gently roll the softened fruit on your work surface while pressing on it with your palm. Finally, give yourself some serious mechanical advantage by placing a cut half in between the arms of a pair of tongs to make squeezing much easier.
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
Medium Non-Stick Pan
Before You Cook
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
If using wild-caught salmon, follow same instructions as regular salmon in Steps 1 and 5, cooking until salmon reaches minimum internal temperature, 3-5 minutes per side.
If using mahi-mahi, follow same instructions as regular salmon in Steps 1 and 5, cooking over medium-high heat until mahi-mahi reaches minimum internal temperature, 3-5 minutes per side.
Prepare the Ingredients
Trim stems off Brussels sprouts and halve vertically (quarter if larger than a ping-pong ball).
Zest lemon, halve, and juice. Zest only the outside part; avoid white pith underneath skin.
Zest lime, halve, and juice.
Mince cilantro (no need to stem).
Pat salmon fillets dry, and season flesh side with ¼ tsp. salt and a pinch of pepper.
Roast the Brussels Sprouts
Place Brussels sprouts on prepared baking sheet and toss with 1 Tbsp. olive oil, ¼ tsp. salt, and a pinch of pepper. Massage oil into sprouts.
Spread into a single layer, cut-side down, and roast in hot oven until tender and browned, 14-16 minutes.
While Brussels sprouts roast, make bang bang sauce.
Make the Bang Bang Sauce
In a mixing bowl, combine mayonnaise and Sriracha (to taste). Set aside.
Make the Citrus-Miso Sauce
In another mixing bowl, combine miso, honey, ¼ tsp. lemon zest, and ¼ tsp. lime zest until miso is dissolved and sauce is smooth.
Stir in 1½ tsp. lemon juice, 1½ tsp. lime juice, 1 tsp. olive oil, and a pinch of salt and pepper. Set aside.
Cook Salmon and Finish Dish
Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Add salmon, skin side up, to hot pan and cook until salmon reaches a minimum internal temperature of 145 degrees, 4-6 minutes per side.
Remove from burner.
Plate dish as pictured on front of card, placing salmon on citrus-miso sauce and garnishing Brussels sprouts with bang bang sauce and cilantro. Bon appétit!
Home Chef is a meal kit delivery service - order and receive home food delivery weekly.
Choose from 21 fresh recipes featuring steak, chicken, pork, fish, vegetarian options, and beyond to meet your cooking needs each week.