with carrot and apple kale salad in yogurt dressing
Prep & Cook Time:35-45 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
There's a certain list of classics for the grill. Ribs, obviously, in that classic Southern BBQ way with sauce brushed on over and over again, or burgers, with a dad-bodied guy flipping patties until they are charcoal-like hockey pucks. However classic the classics are, we find salmon to be a protein of the most grill-worthy stature. Here, the delicate fish is lightly charred and served with a lip-smackingly good sauce of lemon, dill, cucumber, and yogurt. Even less on the list of grill classics, but still deserving is carrots: These get a savory bath of butter, garlic, and lemon zest after their grilling for extra flavor. Classics, shmassics.
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
Prepare the Ingredients
Stem kale and coarsely chop.
Peel, trim, and cut carrot into ¼" slices on an angle.
Trim cucumber, halve lengthwise, then cut into ½” half-moons.
Quarter apple and remove core. Cut into ½" slices.
Halve lemon lengthwise. Cut one half into wedges and juice the other half.
Stem and mince dill.
In a microwave-safe bowl, combine butter, dill, and half the garlic (reserve remaining for salad). Microwave until butter is melted, 15-30 seconds. Stir to combine and set aside.
Pat mahi-mahi dry and halve.
Cook the Vegetables
Place a large non-stick pan over medium-high heat. Add 2 tsp. olive oil and carrot to hot pan. Stir often until lightly browned, 3-5 minutes.
Add ¼ cup water and cover. Cook until water is mostly evaporated and carrot is tender, 2-3 minutes.
Transfer carrot to a mixing bowl and set aside. Keep pan over medium-high heat.
Add 1 tsp. olive oil, kale, and a pinch of salt and pepper to hot pan. Stir occasionally until beginning to turn bright green, 30-60 seconds.
Add 2 Tbsp. water. Cover, and cook until kale wilts, 2-3 minutes.
Remove from burner. Transfer kale to bowl with carrot. Let cool, 3 minutes.
Toss the Salad
After 3 minutes, add yogurt, remaining garlic, 2 tsp. lemon juice, apple, and cucumber to bowl with vegetables and toss or gently stir to combine. Set aside.
Cook Mahi-Mahi and Finish Dish
Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Add mahi-mahi to hot pan. Cook until mahi-mahi reaches a minimum internal temperate of 145 degrees, 3-4 minutes per side.
Remove from burner.
Plate dish as pictured on front of card, topping mahi-mahi with melted butter and squeezing lemon wedges over to taste. Bon appétit!
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