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
There's a certain list of classics for the grill. Ribs, obviously, in that classic Southern BBQ way with sauce brushed on over and over again, or burgers, with a dad-bodied guy flipping patties until they are charcoal-like hockey pucks. However classic the classics are, we find salmon to be a protein of the most grill-worthy stature. Here, the delicate fish is lightly charred and served with a lip-smackingly good sauce of lemon, dill, cucumber, and yogurt. Even less on the list of grill classics, but still deserving is carrots: These get a savory bath of butter, garlic, and lemon zest after their grilling for extra flavor. Classics, shmassics.
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
Grill Pan or Outdoor Grill
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
Prepare the Ingredients
Peel, trim, and cut carrot into steak fry-sized sticks. Mince garlic. Zest lemon, halve, and juice. Finely chop cucumber or grate on largest holes of a grater. Squeeze cucumber to remove excess liquid. Reserve two dill tops for garnish and mince remaining dill (no need to stem). Alternatively, mince all dill for garnish. Pat salmon fillets dry, and season flesh side with ¼ tsp. salt and a pinch of pepper.
Prepare the Carrot
Place carrot sticks on a double layer of foil, and add 2 Tbsp. water, 2 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper. Wrap foil around carrot sticks, forming a pouch. Keep carrot sticks flat to cook evenly. They do not need to be in a single layer.
Grill the Carrot
Place foil packet on grill. Grill 5 minutes on each side. Remove from grill, keep closed, and set aside.
Grill the Salmon
Lightly coat grill with cooking spray. Add salmon, skin side up, to hot grill and cook until lightly charred, 4-6 minutes. Flip, and grill until salmon reaches a minimum internal temperature of 145 degrees, 4-6 minutes. Remove to a plate, cover with foil, and set aside.
Finish Carrot and Make Sauce
Lightly coat grill again with cooking spray. Remove carrot from foil and grill until lightly charred, 2-4 minutes. Remove to a mixing bowl and toss with butter, half the garlic (reserve remaining for sauce), and lemon zest (to taste). In another mixing bowl, combine yogurt, cucumber, dill (reserve a pinch for garnish), remaining garlic, 1 tsp. lemon juice, ¼ tsp. salt, and a pinch of pepper.
Finish the Dish
Place salmon on a plate and top with sauce. Garnish with dill tops. Serve carrot alongside.
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