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
Where there's smoke, there's fire? Au contraire! Modern science has brought us smoke in liquid form, and now we almost don't know what to trust anymore. Except… we trust that a salmon fillet marinated and flavored in a mix of sweet and smoky will have that hickory touch in every bite. And we trust that salmon pairs perfectly with roasted cauliflower flavored with everything bagel seasoning, building something truly unique in flavor. Trust us, you'll be making this meal again.
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 Oven-Safe Pan
Medium 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
Cook the Quinoa
Bring a small pot with quinoa and 1½ cups water to a boil.
Reduce to a simmer, cover, and cook until quinoa is tender, 18-20 minutes.
Remove from burner and set aside covered.
While quinoa cooks, prepare ingredients.
[PIC: quinoa in a pot]
Cut cauliflower florets into 1” pieces.
Mince parsley, leaves and stems.
Coarsely chop almonds.
Halve lemon and juice
Peel orange and slice into ¼" rounds.
Halve mahi-mahi and pat dry. Season both sides with a pinch of salt and pepper.
Spray a large oven-safe pan with cooking spray and place over medium heat. Add cauliflower florets to hot pan and stir often until browned, 3-4 minutes.
Place pan in hot oven and roast until tender, 12-15 minutes.
Carefully (pan will be hot!), toss or gently combine roasted cauliflower with half the parsley (reserve remaining for vinaigrette).
Transfer cauliflower and almonds to pot with quinoa and stir to combine.
While cauliflower roasts, cook mahi.
[PIC: oven mitt hand on handle, parsley being stirred into cauliflower]
Cook the Mahi-Mahi
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.
Remove from burner.
While fish cooks, make vinaigrette.
Make Vinaigrette and Finish Dish
In a mixing bowl, whisk or stir vigorously garlic (to taste), 2 tsp. lemon juice, remaining parsley, and 2 tsp. olive oil. Taste, and season with a pinch of salt if desired.
Plate dish as pictured on front of card, layering mahi-mahi with orange slices and drizzling vinaigrette over mahi. Bon appétit!
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