Meal Kit

Peanut Sauce Salmon

with bok choy and edamame

Prep & Cook Time: 25-35 min.

Cook Within: 3 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Fish, Wheat, Peanuts, Soy

Calories Conscious
Carb Conscious
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 Onions
  • 2 Heads of Baby Bok Choy
  • 8 oz. Snap Peas
  • 2 Garlic Clove
  • Info
    12 oz. Salmon Fillets
  • Info
    1 fl. oz. Peanut Sauce
  • Info
    2 oz. Edamame

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
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Large Non-Stick Pan

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

    Prepare the Ingredients

    Remove bok choy leaves (including white stem part), discard any discolored leaves, then thoroughly rinse and pat dry. Separate green leave, and halve white stem. Trim and slice whites of green onions into 1" pieces. Thinly slice remaining green onions on an angle. Remove strings from sugar snap peas, if necessary. Mince garlic. Pat salmon fillets dry.

  2. 2

    Sear the Salmon

    Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add salmon fillets to hot pan, skin side up, and sear until browned, 2-4 minutes Remove from burner.

  3. 3

    Finish the Salmon

    Transfer salmon to prepared baking sheet, flesh side up. Reserve pan; no need to wipe clean. Roast in hot oven until salmon reaches a minimum internal temperature of 145 degrees, 7-10 minutes. Carefully, top cooked salmon with peanut sauce.

  4. 4

    Start the Vegetables

    Return pan used to sear salmon to medium-high heat and add 1 Tbsp. olive oil. Add bok choy stems and ¼ tsp. salt to hot pan and stir occasionally until lightly browned, 3 minutes.

  5. 5

    FInish Vegetables and FInish Dish

    Add snap peas, edamame, and white portions of green onions to pan and stir occasionally until snap peas are tender, 2-3 minutes. Add bok choy leaves, green portions of green onions, garlic, ¼ tsp. salt and a pinch of pepper. Stir occasionally until bok choy leaves are wilted, 2-3 minutes. Remove from burner. Plate dish as pictured on front of card. Bon appétit!

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