Culinary Collection

Salmon and Miso Maple Sauce

with spicy honey mustard vegetable medley and Asian rice

Prep & Cook Time: 35-45 min.

Cook Within: 3 days

Difficulty Level: Intermediate

Spice Level: Mild

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

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
    907
  • Carbohydrates
    90g
  • Fat
    41g
  • Protein
    44g
  • Sodium
    1646mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 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, trim and thinly slice green onions, keeping white and green portions separate.

  2. 2

    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.

  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.

  4. 4

    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.

  5. 5

    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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