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
Now this is a fish dish you can really relish! We don't mean to embellish its considerable attributes, but the tomato-mustard combination with which you'll cover the salmon is a thing of true poetry and prose, pretty as a rose, fragrant for your nose. The wild rice that accompanies makes this dish extra nice. Wait, why are all of you throwing your tomatoes at us? And that hook is coming out… Tip: Make quick work of mincing garlic by smashing the whole clove with the side of your chef's knife. Then rock the knife back and forth, keeping the tip steady by resting your other hand over the top.
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
Cook the Rice
Bring wild rice and 1 ½ cups water to a boil in a medium pot. Lower to a simmer, cover, and cook until tender, 20-23 minutes.
Simmering liquid should still be slightly bubbling. Don't worry if rice still has “bite” to it; wild rice has a firmer texture than regular rice.
Remove from burner, fluff, and set aside covered.
While rice cooks, prepare ingredients.
Prepare the Ingredients
Stem and mince parsley.
Pat salmon dry, and season flesh side with ¼ tsp. salt and a pinch of pepper.
Cook the Salmon
Place a medium non-stick pan over medium heat. Add 1 tsp. olive oil and salmon, skin-side up, to hot pan.
Cook until firm and salmon reaches a minimum internal temperature of 145 degrees, 4-6 minutes per side.
Transfer salmon to a plate.
Reserve pan; no need to wipe clean.
Make the Tomato Relish
Return pan used to cook salmon to medium-high heat. Add butter and let melt.
Once melted, continue cooking until butter begins to smell nutty and turns golden brown, 2-3 minutes.
Add ½ tsp. olive oil, tomatoes, garlic, and half the parsley (reserve remaining for garnish). Stir occasionally until tomatoes blister, 1-2 minutes.
Stir in mustard and a pinch of salt until thoroughly combined. Remove from burner.
Finish the Dish
Plate dish as pictured on front of card, topping salmon with tomato relish and garnishing rice with remaining parsley. Bon appétit!
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