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
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
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
Roast the Carrots
Peel, trim, and cut carrot into ¼" rounds.
Place carrot rounds on prepared baking sheet and toss with 1 tsp. olive oil, ½ tsp. salt, seasoning blend, and a pinch of pepper. Massage oil and seasoning into carrots.
Spread into a single layer. Roast in hot oven until lightly browned and fork-tender, 16-18 minutes.
Carefully (use a utensil, sheet will be hot!), combine roasted carrots with a pinch of salt.
While carrots roast, prepare ingredients.
Prepare the Ingredients
Finely chop pineapple.
Coarsely crush or chop macadamia nuts.
Pat salmon dry, and season flesh side with a pinch of salt and pepper.
Cook the Salmon
Place a medium non-stick pan over medium heat and add 2 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, 4-6 minutes per side.
Remove salmon to a plate. Reserve pan; no need to wipe clean.
Make the Chutney
Return pan used to cook salmon to medium-high heat.
Add pineapple and sugar to hot pan and stir often until pineapple is lightly caramelized, 4-6 minutes.
Add 2 Tbsp. water, mirepoix base, and a pinch of salt. Bring to a simmer.
Once simmering, cook until liquid is reduced by half, 1-2 minutes.
Remove from burner. Add red pepper flakes (to taste).
Finish the Dish
Plate dish as picture on front of card, topping salmon with chutney and carrots with macadamia nuts. Bon appétit!
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