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
Delicious is always hard work, right? Slaving away in a kitchen for hours, all for those few perfect bites of satisfaction… that's the cost of a tasty meal? Wrong! Sorry, we didn't mean to be rude there; we're just impatient to prove our point. Flaky, delicate salmon gets seared, then oven-roasted to perfection. Green beans are tossed with ginger and garlic, and teriyaki melds with the same flavors to make a sauce that tastes like hard work but is as simple as stirring. Topped with curled green onion garnish, this looks and tastes like it took you hours to make. Don't worry; we won't tell on you! Tip: Line 'em up! The best way to remove the ends of green beans is to line them up evenly, then remove them with one cut.
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
Customize It Instructions
If using wild-caught salmon fillets, follow same instructions as salmon in Steps 1 and 3, roasting until salmon reaches minimum internal temperature, 6-8 minutes.
If using chicken breasts, pat dry and season both sides with a pinch of salt and pepper. Follow same instructions as salmon in Step 3, cooking undisturbed until browned on one side, 4-5 minutes, then roasting until chicken reaches minimum internal temperature, 10-12 minutes.
Prepare the Ingredients
Trim ends off green beans.
Mince white portions of green onions.
Optional: Trim and cut 2" pieces from green portions of green onions. Slice pieces into very thin strips and cover with cold water in a mixing bowl to "curl” into a garnish.
Pat salmon dry, and season flesh side with ¼ tsp. salt and a pinch of pepper.
Sear the Salmon
Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil. Place salmon in hot pan, skin side up, and cook undisturbed on one side until browned, 2-4 minutes.
Roast the Salmon
Transfer salmon to prepared baking sheet, seared side up, and roast in hot oven until flesh is opaque and salmon reaches a minimum internal temperature of 145 degrees, 7-10 minutes.
Wipe pan clean and reserve.
While salmon roasts, cook green beans.
Cook the Green Beans
Return pan used to sear salmon to high heat and add 2 tsp. olive oil. Add green beans, a pinch of pepper and ¼ tsp. salt, if desired to hot pan. Stir often until beans are bright green and beginning to char, 3-5 minutes.
Stir in half the ginger and half the garlic (reserve remaining of both for sauce). Cook until aromatic and beans are tender but still crisp, 1-2 minutes.
If green beans need more time, add 2 Tbsp. water and stir occasionally, 1-3 minutes.
Remove from burner.
Make Sauce and Finish Dish
In another mixing bowl, combine remaining ginger, remaining garlic (to taste), sesame oil (to taste), teriyaki glaze, white portions of green onions, and 2 Tbsp. water. Sauce will have a thin consistency.
Plate dish as pictured on front of card, topping salmon with sauce and green onion curls. Bon appétit!
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