with spicy honey mustard vegetable medley and Asian rice
Prep & Cook Time:60+ min.
Cook Within:3 days
Spice Level:Not Spicy
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
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
Cook The Rice
Bring a small pot with rice and 1½ cups water to a boil.
Reduce to a simmer, cover, and cook until rice is tender, 18-20 minutes.
Remove from burner. Stir in soy sauce and half the garlic salt (reserve remaining for vegetables). Set aside.
While rice cooks, roast vegetables.
[PIC: rice with soy and garlic being stirred in, garlic salt on the side]
Roast the Vegetables
Place vegetable medley on prepared baking sheet and toss with 2 tsp. olive oil, half the garlic salt, and a pinch of pepper.
Spread into a single layer. Roast in hot oven until browned and fork-tender, 14-16 minutes.
While vegetable medley roasts, cook salmon.
[PIC: vegetable medly on a baking sheet]
Cook The Salmon
Pat salmon fillets dry, and season flesh side with a pinch of salt and pepper.
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 salmon to a plate. Reserve pan; no need to wipe clean.
Make The Miso-Maple Sauce
Return pan used to cook salmon to medium heat. Add miso, white portions of green onions, brown sugar, 2 Tbsp. water and stir until completely combined. Bring to a simmer.
Once simmering, remove from burner.
[PIC: sauce in pan]
Make Spicy Honey and Finish Dish
Combine honey mustard dressing and Sriracha (to taste) in a mixing bowl.
Plate dish as pictured on front of card, topping vegetables with spicy honey sauce and green portions of green onions. Bon appétit
NO PIC NEEDED
Home Chef is a meal kit delivery service - order and receive home food delivery weekly.
Choose from 21 fresh recipes featuring steak, chicken, pork, fish, vegetarian options, and beyond to meet your cooking needs each week.