Red Pepper Jelly-Glazed Salmon with Crispy Onion Asparagus
Prep & Cook Time:10-15 min.
Cook Within:3 days
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
A note about serious food allergies
Fire her up! You can have a name for your grill, a special spot for her (or him) on your deck, or even a decorative cover, but your grill will never feel as loved as when you place our special ready to grill meals on the hot rack. These meals are specially designed by our chefs with little to no prep, but maximum to infinity flavor. Whether sunny or snowy, winter or summer, grilled meals bring the best flavor. Order this, and we think you'll agree.
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.
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
Spray grill with cooking spray and heat grill to medium. Thoroughly rinse any fresh produce and pat dry.
Trim woody ends off asparagus. Toss with 1 tsp. olive oil and season all over with half the seasoned salt (remaining is yours to do with as you please!).
Pat salmon dry, and season flesh-side with a pinch of salt and pepper. Drizzle with 1 tsp. olive oil.
Grill the Meal
Place asparagus on grill. Flip occasionally until lightly charred and tender, but still crisp, 15-18 minutes.
Place salmon on hot grill, skin-side up, and cook until browned and salmon reaches a minimum internal temperature of 145 degrees, 4-6 minutes per side.
Remove asparagus and salmon to a plate.
Finish the Dish
Top salmon with jalapeño jelly. Jelly will loosen as it heats.
Plate dish as pictured on front of card, topping asparagus with pecans and crispy onions. Bon appétit!
For a Rainy Day...
If cooking indoors, pat salmon dry and season flesh-side with a pinch of salt and pepper. Trim woody ends off asparagus. Place a large non-stick pan over medium heat and add 2 tsp. olive oil. Add asparagus and a pinch of salt and pepper to hot pan. Stir occasionally until lightly charred and tender, but still crisp, 8-10 minutes. Remove from burner. Place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Add salmon, skin side up, to hot pan and sear until golden brown and salmon reaches a minimum internal temperature of 145 degrees, 4-6 minutes per side. Remove from burner. Follow same instructions for plating.
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