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
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.
Before You Cook
Cook The Rice
"Bring a small pot with jasmine rice and 1½ cups water to a boil.
Reduce to a simmer, cover, and cook until rice is tender, 18-20 minutes.
Remove from burner and set aside.
While rice cooks, prepare ingredients."
Prepare The Ingredients And Cook The Carrots
Trim and thinly slice green onions on an angle, keeping white and green portions separate.
Peel, trim, and cut carrot into ¼" slices on an angle.
"Place a medium non-stick pan over medium-high heat. Add 1 tsp. olive oil, carrots, ¼ tsp salt and a pinch of pepper. Stir often until lightly browned, 2-3 minutes.
Add ¼ cup water and cover. Cook until water is mostly evaporated . and vegetables are tender, 2-3 minutes."
While carrots cook, prepare the salmon
Cook The Salmon
Pat salmon fillets dry, and season flesh side with a pinch of salt and pepper.
"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. Flip salmon and cover. Cook until salmon reaches a minimum internal temperature of 145 degrees.
Transfer salmon to a plate. Reserve pan; no need to wipe clean.
Make The Sauce
In the same pan, add 1 tsp olive oil. Add green onion bottoms and garlic. Cook for 2-3 minutes. Add lemongrass puree, mirepoix base, and 2 TB water. Bring to a simmer.
FInish The Dish
Plate dish as pictured on front of card. Bon appétit!
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