Ginger Sesame Salmon

with apple and romaine salad

Prep & Cook Time: 10-15 min.

Difficulty Level: Easy

Spice Level: Medium

Cook Within: 3 days

Contains: Tree Nuts (Pecans), Fish (Salmon), Sesame

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
  • Under %{max_calories} calories
    Under 35g carbs

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In Your Box (serves 2)

  • Info
    9 oz. Salmon
  • 1 Romaine Heart
  • 1 Fuji Apple
  • 4 oz. Slaw Mix
  • ½ fl. oz. Honey
  • Info
    ½ oz. Roasted Pecan Pieces
  • 0.28 oz. Lemon Juice
  • 1 tsp. Asian Garlic, Ginger & Chile Seasoning
  • Info
    1 tsp. Multicolor Sesame Seeds
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
  • 1 Medium Non-Stick Pan
  • 1 Mixing 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
  1. 1

    Cook the Salmon

    Pat salmon dry and season flesh side with Asian garlic, ginger & chile seasoning (use less if spice-averse) and 1/4 tsp. salt.

    Place a medium non-stick pan over medium heat and add 1 tsp. olive oil.

    Add salmon, skin-side up, to hot pan and sear until golden-brown and salmon reaches a minimum internal temperature of 145 degrees, 3-4 minutes per side.

    Remove from burner. Transfer salmon to a plate. Let cool, 5 minutes.

    While salmon cooks and cools, continue recipe.

  2. 2

    Prepare Ingredients and Make Dressing

    Hold romaine heart at root end and chop coarsely.

    Quarter apple and remove core. Cut into 1/4" slices.

    In a mixing bowl, combine honey, lemon juice, and 1 Tbsp. olive oil. Set aside.

  3. 3

    Flake the Salmon

    Remove skin from salmon and discard. Flake flesh into bite-sized pieces.

  4. 4

    Finish the Dish

    Add romaine, slaw mix, apples, pecans, 1/4 tsp. salt, and a pinch of pepper to bowl with dressing. Gently toss to combine.

    Plate dish as pictured on front of card, topping salad with flaked salmon and sesame seeds. Bon appétit!

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