Meal Kit
Crispy Rice Salmon
With Spinach Salad and Quick-Pickled Vegetables
Prep & Cook Time: 25-35 min.
Spice Level: Mild
Cook Within: 3 days
Contains: Fish (Salmon), Sesame
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Under %{max_calories} caloriesUnder 35g carbs
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
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- 1 Watermelon Radish
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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) oqlyXeOk
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Calories850
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Carbohydrates112g
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Net Carbs108g
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Fat33g
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Protein50g
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Sodium2170mg
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
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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.
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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.
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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.
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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.
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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.
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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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