with spicy honey mustard vegetable medley and Asian rice
Prep & Cook Time:35-45 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
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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, trim and thinly slice green onions, keeping white and green portions separate.
Roast the Vegetables
Place vegetable medley on prepared baking sheet and toss with 2 tsp. olive oil, remaining 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.
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 Sweet Miso Sauce
Return pan used to cook salmon to medium heat. Add miso, white portions of green onions, brown sugar, and 2 Tbsp. water to hot pan and stir until completely combined. Bring to a simmer.
Once simmering, remove from burner.
Make Spicy Honey Sauce and Finish Dish
Combine honey mustard dressing and Sriracha (to taste) in a mixing bowl.
Plate dish as pictured on front of card, topping salmon with sweet miso sauce and topping vegetables with spicy honey sauce and green portions of green onions. Bon appétit!
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