Orange Mojo-Glazed Salmon

with corn and edamame succotash

Prep & Cook Time: 20-30 min.

Difficulty Level: Easy

Spice Level: Not Spicy

Cook Within: 3 days

Contains: Fish (Salmon), Soy

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check 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
  • Under %{max_calories} calories

Still want the great flavors and delicious dinners you've come to expect from Home Chef, but a fraction of the time and barely any work? These oven-ready offerings were made with you in mind. Just follow the assembly instructions, pop it in the oven, and voila! It's like you worked over a hot stove for hours (we'll keep your secret.)

In Your Box (serves 2)

  • Info
    12 oz. Salmon Fillets
  • Info
    5 oz. Edamame
  • 5 oz. Corn Kernels
  • 4 oz. Grape Tomatoes
  • 1 oz. Orange Marmalade
  • 2 Green Onions
  • Info
    0.812 fl. oz. Tamari Soy Sauce (GF)
  • 1 tsp. Citrus Mojo Rub
  • ½ tsp. Garlic Salt
Contains: Artificial Colors
Food intolerance information

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
  • Carbohydrates
  • Net Carbs
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Pepper
  • 1 Medium Non-Stick Pan
  • 1 Mixing Bowl

Before You Cook

Cooking Guidelines

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
  1. 1

    Start the Tomatoes

    Turn oven on to 425 degrees. Let preheat, at least 10 minutes. Thoroughly rinse any fresh produce and pat dry.

    Prick tomatoes all over with a fork. Combine tomatoes, 1 tsp. olive oil, and a pinch of pepper in provided tray.

    Bake uncovered in hot oven, 10 minutes.

    While tomatoes bake, continue recipe.

  2. 2

    Prepare Ingredients and Add Salmon

    Trim and thinly slice green onions, keeping white and green portions separate.

    In a mixing bowl, thoroughly combine marmalade and soy sauce.

    Pat salmon dry and season flesh side with citrus mojo rub and a pinch of 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 on one side, 1-2 minutes.

    Remove from burner. Carefully remove tray from oven. Add edamame, white portions of green onions, corn, and garlic salt to tomatoes. Stir to combine. Push succotash mixture to one side of tray. Tray will be hot! Use a utensil.

    Transfer salmon, skin side down, to now-empty side. Top salmon with half the marmalade mixture (reserve remaining for garnish).

  3. 3

    Bake the Meal

    Bake uncovered in hot oven until salmon reaches a minimum internal temperature of 145 degrees, 10-12 minutes.

    Carefully remove from oven and stir succotash mixture to combine. Tray will be hot! Use a utensil.

    To serve, using a clean utensil, top salmon with remaining marmalade mixture and garnish succotash with green portions of green onions. Bon appétit!

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