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.
You Will Need
Large Non-Stick Pan
Before You Cook
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.
Pat salmon fillets dry.
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.
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.
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.
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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