Oven-Ready
Premium
Coconut Crusted Salmon
with sweet chili ginger carrots and rice
Prep & Cook Time: 30-40 min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Tree Nuts (Coconuts), Fish (Salmon), Soy
Chef
Rachel Post
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
- 8 oz. Coin Cut Carrots
- 3¾ oz. Minute Rice
- 2 fl. oz. Sweet Chili Sauce
- 2 Tbsp. Mango Chutney
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2 Tbsp. Toasted Coconut
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0.406 fl. oz. Tamari Soy Sauce (GF)
- 1 tsp. Minced Ginger
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) jOQe9QOA
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Calories800
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Carbohydrates84g
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Net Carbs78g
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Fat32g
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Protein41g
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Sodium1680mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Microwave-Safe 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 Carrots
Turn oven on to 425 degrees. Let preheat, at least 10 minutes. Thoroughly rinse any fresh produce and pat dry. Spray provided tray with cooking spray.
In prepared provided tray, combine carrots, ginger, soy sauce, sweet chili sauce, 1 tsp. olive oil, and a pinch of salt. Stir to combine and spread into an even layer. Cover tray with foil.Bake covered in hot oven until tender, 15-20 minutes.While carrots bake, continue recipe. -
2 Add the Salmon
Pat salmon dry and season flesh side with 1/4 tsp. salt and a pinch of pepper. Spread coconut on a plate in an even layer. Place salmon, flesh-side down, onto coconut, pressing gently to adhere.
After 15-20 minutes, carefully remove tray from oven. Push carrots to one side of tray. Tray will be hot! Use a utensil.Add salmon, coconut-side up, to now-empty side of tray. Top with 1 tsp. olive oil. -
3 Bake Meal and Heat Rice
Bake uncovered in hot oven until salmon is firm and reaches a minimum internal temperature of 145 degrees, 15-20 minutes.
In a microwave-safe bowl, combine rice, 11/4 cups water, and a pinch of salt. Leave at least 3” of room on top to prevent overboil.Cover with a damp paper towel. Microwave covered, 4 minutes.Carefully remove rice from microwave and stir. Microwave again uncovered, 2 minutes.Carefully remove bowl from microwave and fluff rice with a fork. Carefully remove tray from oven.To serve, top rice with carrots and garnish salmon with mango chutney. Bon appétit!
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