Panko-Crusted Boom Boom Salmon with Rice

ready to cook

Prep & Cook Time: 60+ min.

Cook Within: 3 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Eggs, Fish, Wheat, Soy

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)

  • Info
    0.406 fl. oz. Tamari Soy Sauce
  • Info
    ¼ cup Panko Breadcrumbs
  • 1 6710 PAN & LID
  • 2 oz. Peas
  • 8 oz. Coin Cut Carrots
  • 1 tsp. Chesapeake Seasoning
  • ¾ cup Jasmine Rice
  • Info
    2 fl. oz. Boom Boom Sauce
  • 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
    836
  • Carbohydrates
    86g
  • Fat
    38g
  • Protein
    42g
  • Sodium
    1605mg

Recipe Steps

Before You Cook

  • 1

    Assemble The Dish

    Place carrots, peas, rice, soy sauce, chesapeake seasoning and 1 cup of water in the dish. Place salmon on top of rice mixture. Top with ¼ tsp salt, a pinch of pepper, and 1 tsp olive oil. Sprinkle panko bread crumbs evenly on top of fillets. Bake in a hot oven until rice is cooked and salmon reaches an internal temperature of 145 degrees, 20-22 minutes. Plate dish as pictured on front of card, drizzling boom boom sauce over the salmon. Bon appétit!

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