Meal Kit

Culinary Collection

Honey Mustard-Glazed Salmon

with almond and herb rice pilaf

Prep & Cook Time: 25-35 min.

Difficulty Level: Intermediate

Spice Level: Not Spicy

Cook Within: 3 days

Contains: Tree Nuts (Almonds), Fish (Salmon), Milk

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check 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

This fresh and delish piece of salmon gets a boost of flavor from its sweet and tangy glaze.

In Your Box (serves 2)

  • Info
    12 oz. Salmon Fillets
  • 5.47 oz. Long Grain White Rice
  • 1 Yellow Onion
  • Info
    1 oz. Roasted Sliced Almonds
  • Info
    ⅗ oz. Butter
  • ½ fl. oz. Honey
  • ½ oz. Balsamic Vinegar
  • 1 Tbsp. Grained Dijon Mustard
  • 2 tsp. Mirepoix Broth Concentrate
  • 6 Chive Sprigs
Contains: Artificial Colors and Sulfites
Food intolerance information

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
  • Carbohydrates
  • Net Carbs
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Medium Non-Stick Pan
  • 1 Medium Pot
  • 1 Microwave-Safe Bowl

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

    Prepare the Ingredients

    Mince chives.

    Halve and peel onion. Cut halves into 1/4" dice.

    Pat salmon dry and season flesh side with 1/4 tsp. salt and a pinch of pepper.

  2. 2

    Cook the Rice

    Place a medium pot over medium heat.

    Add butter, onion, and 1/4 tsp. salt to hot pot. Stir occasionally until starting to soften, 2-4 minutes.

    Add rice and stir occasionally until lightly toasted, 1-2 minutes.

    Add mirepoix base and 11/4 cups water. Bring to a boil.

    Once boiling, reduce to a simmer. Cover and cook until rice is tender, 15-18 minutes.

    Remove from burner and fluff with a fork. Stir in almonds and half the chives (reserve 1 tsp. for garnish).

    While rice cooks, continue recipe.

  3. 3

    Make the Glaze

    In a microwave-safe bowl, combine balsamic vinegar, mustard, and honey. Microwave until warmed through, 20-30 seconds.

  4. 4

    Cook Salmon and Add Glaze

    Place a medium non-stick pan over medium heat and add 1 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. Carefully drain excess oil from pan. Spoon glaze over salmon.

  5. 5

    Finish the Dish

    Plate dish as pictured on front of card, garnishing salmon with reserved chives. Buon appetito!

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