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
A note about serious food allergies
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!)
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
Medium Non-Stick Pan
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 on an angle into ¼" slices.
Remove any discolored outer leaves from bok choy and trim ends. Cut stems into ½" 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.
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.
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.
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.
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, ¼ 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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