Hawaiian Salmon with Caramelized Pineapple Sauce

with roasted carrots and macadamia nuts

Prep & Cook Time: 35-45 min.

Cook Within: 5 days

Difficulty Level: Intermediate

Spice Level: Medium

Contains: Fish, Tree Nuts

Calories Conscious
Carb Conscious
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 you!
A note about serious food allergies

In Your Box (serves 2)

  • Info
    12 oz. Salmon Fillets
  • 2 Pineapple Rings
  • Info
    1 oz. Macadamia Nuts
  • 16 oz. Carrot
  • 2 tsp. Mirepoix Base
  • 1 tsp. Asian Garlic and Ginger Seasoning
  • 1 tsp. Sugar
  • ¼ tsp. Red Pepper Flakes

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
    560
  • Carbohydrates
    31g
  • Fat
    36g
  • Protein
    36g
  • Sodium
    1748mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Medium Non-Stick Pan
  • 1 Baking Sheet

Before You Cook

  • 1

    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.

  • 2

    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.

  • 3

    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.

  • 4

    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).

  • 5

    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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