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
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
Prepare The Ingredients
Peel, trim, and cut carrot into ¼" slices on an angle.
Cut mushrooms into ¼" slices.
Trim and thinly slice green onions on an angle, keeping white and green portions separate.
Cook The Vegetables
"Place a large non-stick pan over medium-high heat. Add 2 tsp. olive oil and carrot. Stir often until lightly browned, 2-3 minutes. Cover and cook 2-3 minutes or until slightly tender.
Add mushrooms, green onion bottoms, seasoned salt and garlic. Cook 3-4 minutes or until vegetables are tender.
Add brown sugar and red pepper flakes (to taste) and cook 1 minute.
While vegetables cook, prepare the salmon.
Cook The Salmon
"Place a medium non-stick pan over medium heat and add 2 tsp. olive oil.
Add salmon, ¼ tsp salt and a pinch of pepper to hot pan and cook until salmon reaches a minimum internal temperature of 140 degrees, 3-5 minutes per side.
Add Orange Sauce
Add orange sauce to pan and bring to a simmer.
Finish The Dish
Plate dish as pictured on front of card, topping salmon with sesame seeds and green onion tops. Bon appétit!
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