Meal Kit

Salmon and Raspberry Ginger Sauce

with broccoli and zucchini stir-fry

Prep & Cook Time: 40-50 min.

Cook Within: 3 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Fish, Soy

Calories Conscious
Carb Conscious
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)

  • 1½ oz. Raspberry Preserves
  • ½ tsp. Multicolor Sesame Seeds
  • 4 oz. Broccoli Florets
  • 2 Zucchini
  • ½ tsp. Garlic Salt
  • 1 Shallot
  • 1 tsp. Cornstarch
  • Info
    0.406 fl. oz. Tamari Soy Sauce
  • 1 tsp. Minced Ginger
  • 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
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Medium Non-Stick Pan
  • 1 Baking Sheet
  • 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

    Prepare the Ingredients

    Cut broccoli into bite-sized pieces. Trim zucchini ends, halve lengthwise, and cut into ½” half-moons. Peel and halve shallot. Slice thinly. In a mixing bowl, combine 3 Tbsp water and cornstarch until cornstarch dissolves. Set aside. Pat salmon fillets dry, and season flesh side with ¼ tsp. salt and a pinch of pepper.

  2. 2

    Roast the Salmon

    Place a medium non-stick pan over medium-high heat. Add 1 tsp. olive oil and salmon, skin side up, to hot pan. Sear on one side until golden brown, 2-4 minutes. Transfer salmon to prepared baking sheet, seared side up. Wipe pan clean and reserve. Roast in hot oven until salmon is firm and reaches a minimum internal temperature of 145 degrees, 7-10 minutes. While salmon roasts, cook vegetables.

  3. 3

    Cook the Vegetables

    Return pan used to cook salmon to medium heat and add 2 tsp. olive oil. Add broccoli and half the garlic salt to hot pan. Stir occasionally until tender, 5-7 minutes. Add zucchini, shallot, remaining garlic salt, and a pinch of pepper. Stir often until zucchini and shallot are tender and browned, 5-7 minutes. Stir in soy sauce and remove from burner. Transfer vegetables to a plate. Wipe pan clean and reserve.

  4. 4

    Make the Sauce

    Stir cornstarch-water to recombine. Return pan used to cook vegetables to medium heat. Add raspberry preserves, ginger, and 3 Tbsp. water. Bring to a simmer. Once simmering, slowly add cornstarch mixture, while stirring to combine. Return to a simmer. Once simmering, stir until slightly thickened, 1-2 minutes. Remove from burner.

  5. 5

    Finish the Dish

    Plate dish as pictured on front of card, topping vegetables with sesame seeds and salmon with sauce. Bon appétit!

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