Meal Kit
Radish Butter Salmon
with minty peas and rice
Prep & Cook Time: 30-40 min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Fish (Salmon), Milk
- Fiber-Rich
- Pescatarian
- Protein-Packed
- Gluten-Smart
Chef
Laura Alpern
Whether you’re a first time customer, you’ve been a part of the Home Chef family since day one, or you’re somewhere in the middle, our Classic Meal Kits will never steer you wrong. These meal kits have been with us from the start and keep getting better. With numerous options each week, you’ll find delicious and creative meals for any skill level and dietary preference. You can’t go wrong with the classics.
In Your Box (serves 2)
- 9 oz. Salmon
- 5.47 oz. Long Grain White Rice
- 5 oz. Frozen Peas
- 1 Lemon
- 1 Shallot
- 1 oz. Radish
- 0.9 oz. Butter
- 6 Chive Sprigs
- 0.125 oz. Fresh Mint
- ½ tsp. Garlic and Parsley Seasoning
- ½ tsp. Garlic Salt
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.
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Nutrition (per serving)
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Calories810
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Carbohydrates82g
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Net Carbs76g
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Fat39g
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Protein37g
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Sodium1060mg
Recipe Steps
You Will Need
- Pepper
- Olive Oil
- Salt
- 1 Box Grater
- 1 Medium Non-Stick Pan
- 1 Small Pot
- 2 Mixing Bowls
- 1 Zester
- 1 Plate
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
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If using antibiotic free chicken, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using filets mignon or sirloin steaks, pat dry. Cook until steak reaches desired doneness, or 4-6 minutes per side for medium/medium-well. Rest, 3 minutes. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.
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1 Cook the Rice
Bring a small pot with rice, 1 1/4 cups water, and garlic salt to a boil.
Once boiling, reduce to a simmer, cover, and cook until rice is tender, 15-18 minutes.Remove from burner and set aside.While rice cooks, continue recipe. -
2 Prepare the Ingredients
Line a mixing bowl with paper towels. Grate radish into towel-lined bowl. Gather towels and squeeze out any excess moisture. Discard liquid and towels.
Stem and coarsely chop mint.Mince chives.Peel and finely chop shallot.Zest and halve lemon. Cut one half into wedges and juice the other half.Pat salmon dry. Season flesh side with garlic and parsley seasoning and a pinch of salt and pepper. -
3 Cook the Salmon
Place a medium non-stick pan over medium heat and add 1 tsp. olive oil.
Add salmon, skin-side up, to hot pan. Sear until golden-brown and salmon reaches a minimum internal temperature of 145 degrees, 3-4 minutes per side.Transfer salmon to a plate. Wipe pan clean and keep over medium heat. -
4 Cook the Vegetables
Add 2 tsp. olive oil and shallots to hot pan. Stir occasionally until tender and slightly browned, 2-3 minutes.
Add peas and a pinch of salt and pepper. Stir often until heated through, 1-2 minutes.Remove from burner. Stir in 1 tsp. mint and 1 tsp. lemon juice until combined.While vegetables cook, continue recipe. -
5 Make Radish Butter and Finish Dish
In another mixing bowl, combine softened butter, radish, chives, 1/4 tsp. lemon zest, and a pinch of salt and pepper. Set aside.
Plate dish as pictured on front of card, topping salmon with radish butter. Squeeze lemon wedges over to taste. Bon appétit!
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