Culinary Collection

Seared Salmon and Pickled Ginger Scallion Sauce

with sweet chili carrots and rice

Prep & Cook Time: 30-40 min.

Cook Within: 3 days

Difficulty Level: Intermediate

Spice Level: Mild

Contains: Eggs, Fish, Soy

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 you!
A note about serious food allergies

In Your Box (serves 2)

  • 10 oz. Carrot
  • Info
    1 Tbsp. White Miso Paste
  • ½ tsp. Multicolor Sesame Seeds
  • Info
    0.42 oz. Mayonnaise
  • ¾ cup Jasmine Rice
  • 2 Green Onions
  • Info
    12 oz. Salmon Fillets
  • 2 Garlic Cloves
  • 1 oz. Pickled Ginger
  • 2 oz. Sweet Chili Sauce

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.

  • Nutrition (per serving)

  • Calories
    870
  • Carbohydrates
    89g
  • Fat
    37g
  • Protein
    43g
  • Sodium
    1716mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Large Non-Stick Pan
  • 2 Mixing Bowls
  • 1 Small Pot

Before You Cook

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
  1. 1

    Cook the Rice

    Bring a small pot with rice and 1½ cups water to a boil. Reduce to a simmer, cover, and cook until rice is tender, 18-20 minutes. Remove from burner and set aside. While rice cooks, prepare ingredients.

  2. 2

    Prepare the Ingredients

    Peel, trim, and cut carrot into ¼" slices on an angle. 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.

  3. 3

    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 on one side until golden brown, 2-4 minutes. 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.

  4. 4

    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. Add white portions of green onion, ¼ tsp. salt, and a pinch of pepper and stir until coated in oil.
    Stir in sweet chili garlic sauce until carrot is coated. Remove from burner and cover.

  5. 5

    Make Pickled Ginger Scallion 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 salmon with pickled ginger scallion sauce and garnishing carrot with sesame seeds. Bon appétit!

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