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
Unique flavors augment delicate salmon in a dish sure to become a quick-and-easy favorite. Ginger, a pungent flavor with notes of woodiness, is mixed with ponzu sauce, a tart Japanese favorite. Together, they are a powerhouse with the fish, and feel free to mix the tangy-goodness with the jasmine rice. Put it on everything: your steaks, your cereal, your morning coffee… we won't judge! Tip: Make quick work of mincing garlic by smashing the whole clove with the side of your chef's knife. Then rock the knife back and forth, keeping the tip steady by resting your other hand over the top.
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
Large 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 NY strip steak, pat dry and season both sides with 1/4 tsp. salt and a pinch of pepper. Follow same instructions as salmon in Step 5, cooking until steak reaches a minimum internal temperature of 145 degrees, 9-11 minutes per side. Halve to serve.
If using filet mignon, pat dry and season both sides with 1/4 tsp. salt and a pinch of pepper. Follow same instructions as salmon in Step 5, cooking until filets reach a minimum internal temperature of 145 degrees, 5-8 minutes per side.
If using chicken breasts, pat dry and season both sides with a pinch of salt and pepper. Follow same instructions as salmon in Step 5, cooking until chicken reaches minimum internal temperature, 5-7 minutes per side.
Cook the Rice
Bring a small pot with rice and 1½ cups water to a boil. Reduce to a simmer, cover, and cook until tender, 18-20 minutes.
Remove from burner and fluff rice. Set aside uncovered and cool, at least 10 minutes.
While rice cooks, prepare ingredients.
Prepare Ingredients and Make Sauce
Trim and thinly slice green onions, keeping white and green portions separate.
Remove any discolored outer leaves from bok choy and trim ends. Cut stems into ¼" slices and coarsely chop leaves.
In a mixing bowl, combine white portions of green onions, ginger, and ponzu. Set aside.
Pat salmon dry.
Cook the Bok Choy
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add bok choy to hot pan and stir occasionally until white portions are tender, 3-4 minutes.
Add garlic and a pinch of salt and pepper and stir occasionally until garlic softens, 1-2 minutes.
Remove from burner. Cover and set aside.
Make the Rice Cakes
Line a plate with a paper towel.
Add miso paste, tempura mix, mayonnaise, green portions of green onions (reserve a pinch for garnish), and a pinch of pepper to pot with cooled rice. Stir until ingredients are combined and are able to be formed into balls.
Form rice mixture into four equally-sized balls and gently flatten to form cakes, about 4" in diameter.
Place a medium non-stick pan over medium heat. Add 1 Tbsp. olive oil and cakes to hot pan and cook until golden brown, 3-4 minutes per side.
Remove cakes to towel-lined plate. Wipe pan clean and reserve.
Cook Salmon and Finish Dish
Return pan used to cook rice cakes to medium-high heat. Add 1 tsp. olive oil and salmon, skin side up, to hot pan and sear until golden brown and 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, garnishing salmon with sauce and rice cakes with reserved green portions of green onions. Bon appétit!
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