Meal Kit

Culinary Collection

Roasted Salmon in Mandarin Orange Peach Sauce

with garlic sesame broccoli and umami rice

Prep & Cook Time: 40-50 min.

Difficulty Level: Expert

Spice Level: Not Spicy

Cook Within: 3 days

Contains: Fish (Salmon), Eggs, Wheat, Sesame, 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

When your humble recipe description writer was just a wee humble recipe description writer, mandarin oranges in a cup were such a treat. Sweet, juicy, yummy, and yet healthy enough Mom could make it part of a balanced lunch. But Mom never cooked up this; sweet mandarin orange mixed with peach and the slight pucker of balsamic, forming the perfect sauce for this subtle salmon. Simple treats from childhood begat complex flavors for adult dinner.

In Your Box (serves 2)

  • Info
    12 oz. Salmon Fillets
  • 8 oz. Broccoli Florets
  • 5.47 oz. Long Grain White Rice
  • Info
    1½ fl. oz. Creamy Roasted Sesame Dressing
  • Info
    1 fl. oz. Mandarin Orange Sesame Ginger Dressing
  • 1 oz. Peach Preserves
  • 2 Green Onions
  • ¼ oz. White Balsamic Vinegar
  • 2 Garlic Cloves
  • Info
    ½ tsp. Umami Seasoning
Contains: Artificial Colors and Sulfites
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
    960
  • Carbohydrates
    87g
  • Net Carbs
    81g
  • Fat
    48g
  • Protein
    45g
  • Sodium
    1640mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Small Pot
  • 1 Medium Non-Stick Pan
  • 1 Large Non-Stick Pan
  • 1 Mixing Bowl

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 chicken breasts, pat dry and season both sides with a pinch of salt and pepper. Follow same instructions as salmon in Steps 1 and 3, searing until browned on one side, 2-3 minutes, then roasting seared side up until chicken reaches minimum internal temperature, 10-12 minutes.

  • If using pork chops, pat dry and season both sides with a pinch of salt and pepper. Follow same instructions as salmon in Steps 1 and 3, searing until browned on one side, 3-4 minutes, then roasting, seared side up, until pork reaches minimum internal temperature, 10-12 minutes. Rest, 3 minutes.

  • If using ribeye, pat dry and season both sides with a pinch of salt and pepper. Follow same instructions as salmon in Steps 1 and 3, searing until browned on one side, 3-4 minutes, then roasting, seared side up until steak reaches minimum internal temperature, 10-12 minutes. Rest, 3 minutes. Halve to serve.

  1. 1

    Start Rice and Prepare Ingredients

    Bring a small pot with rice, 11/4 cups water, and a pinch of salt to a boil. Reduce to a simmer, cover, and cook until rice is tender, 15-18 minutes.

    Remove from burner. Uncover and let cool, at least 10 minutes.

    While rice cooks, cut broccoli into bite-sized pieces.

    Trim and thinly slice green onions on an angle, keeping white and green portions separate.

    Mince garlic.

    Pat salmon fillets dry and season flesh side with 1/4 tsp. salt and a pinch of pepper.

  2. 2

    Start the Broccoli and Salmon

    Place broccoli and garlic on prepared baking sheet and toss with 1 tsp. olive oil and 1/4 tsp. salt.

    Spread into a single layer on one side of baking sheet. Roast in hot oven, 10 minutes.

    While broccoli roasts, place a medium non-stick pan over medium-high heat. Add 1 tsp. olive oil and salmon, skin side up, to hot pan. Sear until golden brown, 2-4 minutes on one side.

    Remove from burner.

  3. 3

    Finish the Broccoli and Salmon

    After 10 minutes, carefully remove baking sheet from oven. Transfer salmon to empty space on baking sheet, seared side up. Wipe pan clean and reserve.

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

    Carefully remove from oven. Top broccoli evenly with roasted sesame dressing.

    While broccoli and salmon roast, finish rice.

  4. 4

    Finish the Rice

    Place a large non-stick pan over medium-high heat.

    Add 2 tsp. olive oil, a pinch of salt, and white portions of green onions to hot pan. Stir constantly until browned, 30-60 seconds.

    Add cooked rice, seasoning blend, and a pinch of pepper. Stir occasionally until combined and beginning to brown, 2-3 minutes.

    Remove from burner.

  5. 5

    Make Mandarin Orange Peach Sauce and Finish Dish

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

    Add mandarin orange dressing, peach preserves, balsamic vinegar, 2 Tbsp. water, and a pinch of salt to hot pan. Bring to a simmer.

    Once simmering, stir occasionally until sauce has reduced by half, 60-90 seconds.

    Remove from burner.

    Plate dish as pictured on front of card, topping salmon with sauce and green portions of green onions and topping rice with broccoli. Bon appétit!

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