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
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.
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
Before You Cook
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.
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.
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.
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.
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.
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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