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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
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We've been on a hot honey kick at Home Chef HQ, and once you taste this, you'll be in full agreement. The combination of red pepper flakes, honey, and butter pairs perfectly with the flaky, delicate salmon. This tastebud explosion is served with a side of zucchini and tomatoes. We plan on spreading the hot honey gospel for menus to come.
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
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 wild salmon, follow same instructions as salmon in Steps 1, 2, 3, and 5, patting dry and seasoning flesh side with a pinch of salt and pepper. Add salmon, skin-side up, to hot pan and sear on one side until golden brown, 2-4 minutes. Transfer to prepared baking sheet, seared-side up, and roast until salmon reaches minimum internal temperature, 6-8 minutes.
If using chicken, follow same instructions as salmon in Steps 1, 2, 3, and 5, patting dry and seasoning both sides with a pinch of salt and pepper. Cook undisturbed until browned, 4-5 minutes. Transfer, seared side up, to prepared baking sheet and roast until chicken reaches minimum internal temperature, 10-12 minutes.
If using sirloin, follow same instructions as salmon in Steps 1, 2, 3, and 5, patting dry and seasoning both sides with a pinch of salt and pepper. Sear undisturbed until browned, 2-3 minutes. Transfer to prepared baking sheet and roast until steaks reach minimum internal temperature, 10-12 minutes.
Prepare the Ingredients
Trim zucchini ends, halve lengthwise, and cut on an angle into ½" pieces.
Trim and slice white portions of green onions into 1" lengths. Thinly slice remaining green portions on an angle, keeping white and green portions separate.
Pat salmon fillets dry, and season flesh side with a pinch of salt and pepper.
Sear the Salmon
Place a large non-stick pan over medium-high heat.
Add 1 tsp. olive oil and salmon, skin side up, to hot pan. Sear on one side until golden brown, 2-4 minutes.
Flip salmon, and transfer to prepared baking sheet.
Wipe pan clean and reserve.
Roast the Salmon
Roast in hot oven until salmon is firm and reaches a minimum internal temperature of 145 degrees, 7-10 minutes.
While salmon roasts, make hot honey butter.
Make the Hot Honey Butter
Add softened butter, honey, red pepper flakes (to taste), and a pinch of salt to a mixing bowl and stir until smooth. Set aside.
Cook Vegetables and Finish Dish
Return pan used to sear salmon to medium-high heat. Add 2 tsp. olive oil and zucchini to hot pan. Stir occasionally until zucchini is browned and tender, 3-5 minutes.
Add tomatoes and white portions of green onions. Cook until tomatoes are tender, 2-3 minutes.
Stir in ¼ tsp. salt and seasoning rub. Remove from burner.
Plate dish as pictured on front of card, topping salmon with hot honey butter and garnishing vegetables with green portions of green onions. Bon appétit!
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