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
What do you get when you mix the sticky sweetness of honey with the pungent zest of ginger? The perfect sauce to enrobe this delicate flakey salmon. Second question: What do you get when you combine creamy mayonnaise with fiery Sriracha? The perfect sauce to drizzle over these tender and sweet potatoes. Last question… combine great flavors and easy-to-follow recipes and what do you get? This dinner, of course. Tip: Having trouble cutting that wobbly sweet potato? Trim off 1/4" along its length and cut that section into 1/2" dice. Turn sweet potato onto its flat side. You now have a flat base to work from while you dice remaining sweet potato.
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 chicken breasts, pat dry and season both sides with a pinch of salt and pepper. Follow same instructions as salmon in Step 3, cooking until chicken reaches minimum internal temperature, 5-7 minutes per side.
If using wild-caught salmon, follow same instructions as salmon in Steps 2 and 3, cooking until salmon reaches minimum internal temperature, 3-5 minutes per side.
Roast the Sweet Potato
Quarter sweet potato and cut into ½" pieces.
Place sweet potato pieces on prepared baking sheet and toss with 2 tsp. olive oil, ¼ tsp. salt, and ¼ tsp. pepper. Massage oil and seasoning into potato.
Spread into a single layer and roast in hot oven until tender, 18-20 minutes.
While sweet potato roasts, prepare remaining ingredients.
Prepare the Ingredients
Remove any discolored outer leaves from bok choy and trim ends. Cut stems into ½" slices and coarsely chop leaves.
Stem mushrooms and cut caps into ¼” strips. Discard stems.
In a mixing bowl, combine honey and ginger. Set aside.
In another mixing bowl, combine mayonnaise and Sriracha (to taste). Set aside.
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 from burner. Remove salmon to a plate and tent with foil.
While salmon cooks, cook vegetables.
Cook the Vegetables
Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil.
Add mushrooms, bok choy, ¼ tsp. salt, and a pinch of pepper to hot pan. Stir often until mushrooms are browned and bok choy softens, 5-7 minutes.
Remove from burner.
Finish the Dish
Plate dish as pictured on front of card, topping salmon with honey-ginger sauce, and sweet potato pieces with Sriracha-mayonnaise. Bon appétit!
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