Meal Kit

Perfect Teriyaki Ginger Salmon

with stir-fried bok choy and carrots

Prep & Cook Time: 30-40 min.

Difficulty Level: Intermediate

Spice Level: Mild

Cook Within: 3 days

Contains: Fish (Salmon), Wheat, 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
    Under 35g carbs

This meal has all the hallmarks of a weeknight favorite. First, and most importantly, is deliciousness. A subtle kick of ginger mixed with teriyaki glaze is the perfect complement to this tender salmon fillet. This leads us to our second favorite thing about this dish: It's super healthy! Salmon is chock-full of Omega-3s and the veggie stir-fry adds a great combo of freshness and texture. Finally, after a little choppity-chop-chop, this meal comes together quickly. After a long day, we can all appreciate that. Tip: To peel the carrot with less effort, lay it down on your cutting board and peel one half, rolling it as you peel. (Be sure to peel in a motion away from you!)

In Your Box (serves 2)

  • Info
    12 oz. Salmon Fillets
  • 2 Heads of Baby Bok Choy
  • 8 oz. Carrot
  • Info
    2 oz. Teriyaki Glaze
  • 1 Red Fresno Chile
  • 2 Green Onions
  • 1 Tbsp. Minced Ginger
  • 2 Garlic Cloves
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
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 2 Mixing Bowls
  • 1 Medium 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

Customize It Instructions

  • If using tuna, pat dry and season with a pinch of salt and pepper. Follow same instructions as salmon in Step 3, cook in pan only until tuna reaches a minimum internal temperature of 145 degrees, 4-5 minutes per side. Tuna is often enjoyed medium-rare (pink in the middle). For medium-rare, cook 1-2 minutes per side. Consuming raw or undercooked tuna may increase your risk for food-borne illness. Top with glaze.

  • If using sirloin steaks or NY strip steak, pat dry and season with a pinch of salt and pepper. Follow same instructions as salmon in Step 3, searing undisturbed until browned, 2-3 minutes, then roasting until steaks reach minimum internal temperature, 10-12 minutes. Rest, 3 minutes. Halve NY strip steak to serve.

  • If using chicken, pat dry and season with a pinch of salt and pepper. Follow same instructions as salmon in Steps 3, searing undisturbed until browned, 2-3 minutes, then roasting until chicken reaches minimum internal temperature, 10-12 minutes.

  1. 1

    Prepare the Ingredients

    Peel, trim, and cut carrot on an angle into 1/4" slices.

    Remove any discolored outer leaves from bok choy and trim ends. Cut stems into 1/2" slices and coarsely chop leaves.

    Trim and slice white portions of green onions into 1" pieces. Thinly slice remaining green onions on an angle. Keep white and green portions separate.

    Stem, seed, and slice red Fresno chile into thin rounds. Retain seeds for more spice. Wash hands and cutting board after working with chile.

    Mince garlic.

  2. 2

    Make Glaze and Prepare Salmon

    Combine teriyaki glaze, half the ginger, and half the garlic (reserve remaining of both for vegetables) in a mixing bowl.

    Pour half the glaze mixture into another mixing bowl and set both aside. Using two bowls allows half to be brushed on raw salmon and remaining to be reserved uncontaminated.

    Pat salmon fillets dry, and season flesh side with a pinch of pepper.

  3. 3

    Sear and Roast the Salmon

    Place a medium non-stick pan over medium-high heat. Add 2 tsp. olive oil and salmon, skin side up, to hot pan. Sear on one side until golden brown, 2-4 minutes.

    Transfer salmon to prepared baking sheet, skin side down. Brush or spoon glaze mixture from one bowl onto salmon. Reserve second bowl. Reserve pan; no need to wipe clean.

    Roast in hot oven until salmon is firm and reaches a minimum internal temperature of 145 degrees, 7-10 minutes.

    While salmon bakes, cook vegetables.

  4. 4

    Start the Vegetables

    Return pan used to sear salmon to medium-high heat.

    Add 2 tsp. olive oil and carrot to hot pan. Stir occasionally until lightly browned and starting to soften, 4-5 minutes.

  5. 5

    Finish Vegetables and Finish Dish

    Add bok choy and white portions of green onions to hot pan and stir occasionally, 2 minutes.

    Add remaining ginger, remaining garlic, 1/4 tsp. salt, and a pinch of pepper. Stir often until vegetables are tender but still slightly crisp, 3-4 minutes.

    Remove from burner.

    Plate dish as pictured on front of card, topping salmon with glaze mixture from second bowl and garnishing vegetables with red Fresno chile (to taste) and entire dish with green portions of green onions. Bon appétit!

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