Lemongrass Salmon

with coconut carrots and jasmine rice

Prep & Cook Time: 60+ min.

Cook Within: 3 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Fish, Tree Nuts

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 you!
A note about serious food allergies

In Your Box (serves 2)

  • 2 Green Onion
  • Info
    2 Tbsp. Toasted Coconut
  • 8 oz. Carrot
  • 1 oz. Seasoned Rice Wine Vinegar
  • 2 tsp. Mirepoix Base
  • 2 Garlic Clove
  • 1 Tbsp. Lemongrass Puree
  • ¾ cup Jasmine Rice
  • Info
    12 oz. Salmon Fillets

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.

  • Nutrition (per serving)

  • Calories
    722
  • Carbohydrates
    80g
  • Fat
    29g
  • Protein
    40g
  • Sodium
    1253mg

Recipe Steps

Before You Cook

  • 1

    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."

  • 2

    Prepare The Ingredients And Cook The Carrots

    Trim and thinly slice green onions on an angle, keeping white and green portions separate. Mince garlic 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

  • 3

    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.

  • 4

    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.

  • 5

    FInish The Dish

    Plate dish as pictured on front of card. Bon appétit!

Home Chef: Fresh Ingredient Delivery To Cook At Home

Home Chef is a meal kit delivery service - order and receive home food delivery weekly. Choose from 18 fresh recipes featuring steak, chicken, pork, fish, vegetarian options, and beyond to meet your cooking needs each week.