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
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
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.
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.
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 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.
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.
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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