Honey-Glazed Blood Orange Salmon

with cranberry walnut wild rice

Prep & Cook Time: 60+ min.

Cook Within: 3 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Fish, Soy, Tree Nuts

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
    1 oz. Walnut Halves
  • ½ oz. Dried Cranberries
  • Info
    ¾ cup Seasoned Wild Rice Blend
  • 2 oz. Baby Spinach
  • ½ fl. oz. Honey
  • 1 Rosemary
  • 1 Blood Orange
  • Info
    12 oz. Salmon Fillets

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
    785
  • Carbohydrates
    68g
  • Fat
    40g
  • Protein
    41g
  • Sodium
    1566mg

Recipe Steps

  • 1

    cook rice

    small pot, cook wild rice and dried cranberries with standard procedure Once cooked stir spinach into hot rice until wilted

  • 2

    prep

    stem and mince rosemary Coarsely chop or crush walnuts Peel blood orange, juice half, ¼” dice other half

  • 3

    make sauce

    blood orange juice, 1 Tbsp oil, ¼ tsp salt, pinch pepper, stir together Stir in rosemary and blood orange pieces

  • 4

    toast walnuts

    med NS pan, med heat Toast walnuts, 2-3 minutes

  • 5

    cook salmon and plate

    same pan, 2 tsp oil, med-high heat Standard salmon procedure and times Plate, garnish rice with walnuts

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