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
A note about serious food allergies
Bring together the subtle flavors of raspberry with the lovely pungent pow of ginger (along with cornstarch to thicken slightly) for this sauce that you'll find suits the salmon like magic. Hearty and healthy broccoli and zucchini on the side more than complement the proceedings; they had their own salty garlic-y love. Is this the perfect weeknight meal? That's for you to decide.
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
Customize It Instructions
If using chicken breasts, pat dry and season with a pinch of salt and pepper. Follow same instructions as salmon in Step 2, cooking undisturbed until browned on one side, 2-3 minutes. Transfer chicken, seared side up, to prepared baking sheet and roast until chicken reaches minimum internal temperature, 10-12 minutes.
If using sirloin, pat dry and season with a pinch of salt and pepper. Follow same instructions as salmon in Step 2, cooking undisturbed until browned on one side, 2-3 minutes. Transfer sirloin, seared side up, to prepared baking sheet and roast until sirloin reaches minimum internal temperature, 10-12 minutes. Rest, 3 minutes.
If using filets mignon, pat dry and season with a pinch of salt and pepper. Follow same instructions as salmon in Step 2, cooking undisturbed until browned on one side, 2-3 minutes. Transfer filets, seared side up, to prepared baking sheet and roast until filets reach minimum internal temperature, 12-14 minutes. Rest, 3 minutes.
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.
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 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
In a mixing bowl, combine 1 tsp. water and cornstarch until cornstarch dissolves. Set aside.
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, 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!
Home Chef is a meal kit delivery service - order and receive home food delivery weekly.
Choose from 21 fresh recipes featuring steak, chicken, pork, fish, vegetarian options, and beyond to meet your cooking needs each week.