Meal Kit
Salmon Florentine Grain Bowl
With Walnut Vinaigrette
Prep & Cook Time: 30-40 min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Fish (Salmon), Milk, Wheat, Soy
Are you are a high performance machine in need of premium fuel? Or, maybe you just need to feel really good about what you're having for dinner. Either way, the ingredients in the meal read like a who's who for super foods. Quinoa, salmon, edamame, and spinach bring a boat-load of delicious nutrition that does a body right. Get this meal. Be somebody.
In Your Box (serves 2)
- 7 oz. Matchstick Carrots
- 1 cup Quinoa
- 6 oz. Spinach
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- 2 oz. Julienned Sun-Dried Tomatoes
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- 1 fl. oz. White Wine Vinegar
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- 4 Parsley Sprigs
- ¼ oz. Dijon Mustard
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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.
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Nutrition (per serving) pq1DBvP5
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Calories840
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Carbohydrates75g
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Net Carbs70g
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Fat34g
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Protein65g
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Sodium1430mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Wire-Mesh Strainer
- 1 Small Pot
- 2 Mixing Bowls
- 1 Medium Non-Stick Pan
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
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Cook the Quinoa
Rinse quinoa in a wire-mesh strainer. Bring a small pot with 1½ cups of water and quinoa to a boil. Reduce heat to low, cover and cook 20 minutes, or until tender. Fluff with a fork and set aside in a mixing bowl.
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Prepare the Ingredients
Thoroughly rinse produce and pat dry. Stem and mince parsley. Julienne sun-dried tomato (cut into thin strips).
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Make Walnut Vinaigrette
In a small mixing bowl, whisk together Dijon mustard, vinegar and walnut oil. Season with a pinch of salt and pepper. Reserve. Walnut oil has a distinctive nutty flavor that can be quite pronounced, you may substitute olive oil for a more mild vinaigrette, or blend the two oils.
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Cook the Salmon
Heat 2 tsp. of olive oil in a medium non-stick pan over medium-high heat. Season salmon with a pinch of salt and pepper and cook on first side 4-5 minutes. Turn onto second side and continue cooking 3-4 minutes until firm, flaky and internal temperature reaches 145 degrees. Transfer salmon to plate and set aside. Wipe pan clean.
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Cook Spinach and Carrots
In pan used to cook salmon, heat 1 tsp. of olive oil and return to medium heat. Add carrots and cook two minutes until they just begin to soften. Add spinach and cook 1 more minute until spinach wilts. Add edamame and sun-dried tomato and cook 2 more minutes until heated through. Add cooked vegetables and reserved vinaigrette to bowl with quinoa and toss. Season with a pinch of salt and pepper.
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Plate the Dish
Divide quinoa mixture between two shallow bowls. Place salmon on top and garnish with minced parsley and crumbled feta.
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