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
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.
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.
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.
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.
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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