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 Salmon
Pat salmon fillets dry, and season flesh side with ¼ tsp salt and a pinch of pepper.
Place a large non-stick pan over medium-high heat. Add 1 tsp. olive oil and salmon, skin side up, to hot pan. Sear on one side until golden brown, 2-4 minutes. Transfer to prepared baking sheet, seared side up. Roast until salmon is firm and reaches a minimum internal temperature of 145 degrees, 7-10 minutes.
Reserve pan; no need to wipe clean.
Prepare and Cook The Vegetables
Trim zucchini ends, halve lengthwise, and cut into ½” half-moons.
If desired, pull strings from sugar snap peas.
In the same pan over medium high heat, add 1 tsp olive oil. Add snap peas, zucchini, Asian garlic seasoning, ¼ tsp salt and a pinch of pepper to hot pan and cook until peas start to blister and zucchini is lightly browned and tender, 4-5 minutes. Transfer to a plate. Reserve pan; no need to wipe clean.
Make The Sauce
Halve orange and juice (¼ cup yield)
In the same pan over medium heat, add the orange juice, rice vinegar, honey and soy sauce. Bring to a simmer.
In a mixing bowl, combine cornstarch with 1 tsp water. Stir into orange mixture and cook until thickened, 1 minute.
Finish The Dish
Plate dish as pictured on front of card. Bon appétit!
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