Culinary Collection

Salmon and Miso Maple Sauce

with spicy honey mustard vegetable medley and Asian rice

Prep & Cook Time: 60+ min.

Cook Within: 3 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Eggs, Fish, Soy

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 you!
A note about serious food allergies

In Your Box (serves 2)

  • Info
    12 oz. Salmon Fillets
  • 2 Green Onion
  • Info
    2 tsp. White Miso Paste
  • 8 oz. Vegetable Medley
  • ¾ cup Jasmine Rice
  • 2 tsp. Sriracha
  • ½ tsp. Garlic Salt
  • 1 oz. Light Brown Sugar
  • Info
    1½ fl. oz. Dijon Honey Mustard Dressing
  • Info
    0.406 fl. oz. Tamari Soy Sauce

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
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Medium Non-Stick Pan
  • 1 Baking Sheet
  • 1 Small Pot
  • 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
  1. 1

    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]

  2. 2

    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]

  3. 3

    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.

    PIC IN

  4. 4

    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]

  5. 5

    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


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