All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check 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
This is the Platonic ideal of perfect pairings, with every element pulling their tasty weight. Pungently strong and superb pickled ginger and earthy miso do the work of ten ingredients, dousing the salmon in delight. Sweet chili and sesame seeds bring a sweet heat and a hint of sesame to the noble carrots. Working together, we can accomplish anything.
FD&C Red No. 40, Artificial Colors, and Aspartame
Food intolerance information
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
Large 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
Peel, trim, and cut carrot on an angle into 1/4" slices.
Finely chop pickled ginger.Trim and thinly slice green onions on an angle, keeping white and green portions separate.Mince garlic.Combine garlic and sweet chili sauce in a mixing bowl. Set aside.Pat salmon fillets dry, and season flesh side with a pinch of pepper.
Cook the Rice
Bring a small pot with rice, white portions of green onions, a pinch of salt, and 1 1/4 cups water to a boil.
Reduce to a simmer, cover, and cook until rice is tender, 15-18 minutes.Remove from burner and set aside covered.While rice cooks, cook salmon.
Cook the Salmon
Place a large non-stick pan over medium-high heat. Add 2 tsp. olive oil and salmon, skin side up, to hot pan. Sear until golden brown, 2-4 minutes on one side.
Transfer 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 carrot.
Cook the Carrot
Return pan used to sear salmon to medium-high heat.
Add 2 tsp. olive oil and carrot to hot pan. Stir often until lightly browned, 5-8 minutes.Add ¼ cup water and cover. Cook until water is mostly evaporated and carrots are tender, 2-3 minutes.Stir in sweet chili garlic sauce and a pinch of salt and pepper until carrots are coated. Remove from burner and cover.
Make Sauce and Finish Dish
In another mixing bowl, combine miso and 2 tsp. water until miso is dissolved. Stir in mayonnaise, green portions of green onions, pickled ginger, and a pinch of salt and pepper until combined.
Plate dish as pictured on front of card, topping sauce with salmon, garnishing carrots with sesame seeds and topping rice with carrot, if desired. Bon appétit!
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