Culinary Collection

Honey-Ginger Salmon

with roasted sweet potatoes and bok choy

Prep & Cook Time: 30-40 min.

Cook Within: 3 days

Difficulty Level: Intermediate

Spice Level: Mild

Contains: Eggs, Fish, Soy

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

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.

In Your Box (serves 2)

  • 1 tsp. Minced Ginger
  • 2 Heads of Baby Bok Choy
  • Info
    12 oz. Salmon Fillets
  • 1 tsp. Sriracha
  • ½ fl. oz. Honey
  • 18 oz. Sweet Potato
  • Info
    0.406 fl. oz. Tamari Soy Sauce
  • Info
    1.26 oz. Mayonnaise
  • 3 oz. Shiitake Mushrooms

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
    842
  • Carbohydrates
    63g
  • Fat
    46g
  • Protein
    41g
  • Sodium
    1337mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Medium Non-Stick Pan
  • 1 Baking Sheet
  • 2 Mixing Bowls
  • 1 Large Non-Stick Pan

Before You Cook

Cooking Guidelines

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
  1. 1

    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.

  2. 2

    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.

  3. 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 from burner. Remove salmon to a plate and tent with foil. While salmon cooks, cook vegetables.

  4. 4

    Cook the Vegetables

    Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil.
    Add mushrooms, bok choy, soy sauce, and a pinch of pepper to hot pan. Stir often until stems just begin to soften, 5-7 minutes. Remove from burner.

  5. 5

    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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