with fresh snow pea salad and ginger-miso dressing
Prep & Cook Time:25-35 min.
Cook Within:3 days
Spice Level:Not Spicy
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
A note about serious food allergies
Think of furikake seasoning as characters from a coming-of-age young adult novel. Nori is dark and complex, maybe even misunderstood. Sesame is blunt, in-your-face. They come from different worlds (salt water and dry land), but furikake seasoning brings them together so they can feel all the feels. This isn't the same old culinary love story, and our Japanese furikake salmon isn't the same old dinner. One bite and you'll see how this inspired flavor combo leaps off the page and into your heart (and belly).
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 Oven-Safe Pan
Before You Cook
Prepare the Ingredients
Lay peas on cutting board and halve lengthwise at an angle. Halve grape tomatoes. Rinse salmon, pat dry, and season with a pinch of salt and pepper.
Make the Glaze
Mix honey, half the miso, half the sesame oil, and 1 Tbsp. water in a small bowl to form a glaze.
Sear the Salmon
Heat a medium oven-safe pan over high heat. Add 1 Tbsp. olive oil and salmon to hot pan. Cook 3-4 minutes, or until first side is deep brown. Flip salmon, brush with glaze, place pan in oven, and roast 5-7 minutes, or until salmon is flaky and reaches a minimum internal temperature of 145 degrees. Remove from oven and season with furikake seasoning. Remove salmon to a plate and set aside.
Make the Salad
While salmon cooks, combine remaining miso, seasoned rice vinegar, ginger, remaining sesame oil, and 1 tsp. olive oil in a mixing bowl. Add peas, red cabbage, matchstick carrots, and tomatoes to bowl. Toss gently and season to taste with salt and pepper.
Plate the Dish
Arrange salad on plate and place salmon on top. Serve immediately.
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