Meal Kit

Crispy Rice Salmon

With Spinach Salad and Quick-Pickled Vegetables

Prep & Cook Time: 25-35 min.

Difficulty Level: Easy

Spice Level: Mild

Cook Within: 3 days

Contains: Fish (Salmon), Sesame

  • Under 625 calories
    Under 35g carbs
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 you!
A note about serious food allergies

Put together a top-shelf meal in a short amount of time with this crispy salmon dish. A light swath of honey and Sriracha give the salmon a sweet and spicy kick, while crispy rice cereal bring the crunch. It's a healthy, gluten-free meal full of satisfying flavors and textures that snap, crackle, and pop.

In Your Box (serves 2)

  • 5 oz. Baby Spinach
  • 4 oz. Grape Tomatoes
  • 3 oz. Carrot
  • 1½ oz. Honey
  • 1 fl. oz. Seasoned Rice Vinegar
  • ½ cup Crispy Rice Cereal
  • 0.17 fl. oz. Sriracha
  • 1 Garlic Clove
  • Info
    1 tsp. Multicolor Sesame Seeds
  • 1 Watermelon Radish
  • Info
    2 Salmon Fillets
Contains: Sulfites
Food intolerance information

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.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Net Carbs
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 2 Mixing Bowls
  • 1 Small Pot
  • 1 Medium Pan

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
  1. 1

    Prepare the Ingredients

    Mince garlic. Halve grape tomatoes. Peel watermelon radish, halve, and slice into very thin half-moons. Trim ends off carrot, peel, and using peeler, shave into long, thin ribbons. In a small bowl, combine 1 tsp. honey with Sriracha. Rinse salmon fillets, pat dry, and season with a pinch of salt and pepper.

  2. 2

    Pickle the Vegetables

    In a small pot over medium-high heat, combine half the rice vinegar, half the remaining honey, 2 Tbsp. water, and a pinch of salt and pepper. Bring to a boil and stir until salt dissolves. Remove from heat, add carrots and radish, cover, and set aside. Vegetables will not be submerged in pickling liquid, so give them a toss every few minutes to ensure even exposure.

  3. 3

    Sear the Salmon

    Heat 1 tsp. olive oil in a medium pan over medium-high heat. Add salmon and sear on one side for 4 minutes, or until well-browned. Carefully transfer to prepared baking sheet, seared side up. While salmon is searing, crush crispy rice into the texture of breadcrumbs using your hands or bottom of a pan.

  4. 4

    Coat and Crust Salmon

    Spread honey-Sriracha mixture over the top of each salmon fillet and cover with crushed rice cereal. Top fillets with half the sesame seeds. Place baking sheet in oven and bake for 6-8 minutes, or until salmon reaches a minimum internal temperature of 145 degrees.

  5. 5

    Make Dressing and Toss Salad

    In a large mixing bowl, whisk together remaining rice vinegar, remaining honey, garlic, and 2 Tbsp. olive oil. Season with a pinch of salt. Add spinach and remaining sesame seeds to bowl. Toss to combine.

  6. 6

    Plate the Dish

    Place a serving of spinach salad on a plate and garnish with grape tomatoes. Top with salmon and garnish with pickled vegetables.

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