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
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
Roast the Sweet Potatoes
Quarter sweet potato and cut into ½" pieces.
Place sweet potato on prepared baking sheet and toss with 2 tsp. olive oil, ¼ tsp. salt, and ¼ tsp. pepper. Massage oil and seasoning into potatoes.
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.
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 stems just begin to soften, 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 potatoes with Sriracha mayonnaise. Bon appétit!
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