Oven-Ready
Premium
Spicy Cashew Salmon
with sweet asparagus and sesame rice
Prep & Cook Time: 20-30 min.
Spice Level: Spicy
Cook Within: 3 days
Contains: Tree Nuts (Cashews), Fish (Salmon), Wheat, Sesame, Soy
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PescatarianOver 30g protein
Chef
Jimmy Shay
Still want the great flavors and delicious dinners you've come to expect from Home Chef, but a fraction of the time and barely any work? These oven-ready offerings were made with you in mind. Just follow the assembly instructions, pop it in the oven, and voila! It's like you worked over a hot stove for hours (we'll keep your secret.)
In Your Box (serves 2)
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12 oz. Salmon Fillets
- 8 oz. Asparagus
- 8 oz. Cooked White Rice
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1⅘ fl. oz. Black Pepper Sauce
- 2 oz. Sweet Chili Sauce
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1 oz. Cashews
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1 Tbsp. Gochujang Red Pepper Paste
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½ oz. Toasted Sesame Oil
- 2 Green Onions
- 2 tsp. Minced Garlic and Parsley
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)
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Calories760
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Carbohydrates64g
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Net Carbs59g
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Fat35g
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Protein44g
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Sodium2100mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Mixing Bowl
- 1 Microwave-Safe Bowl
- 1 Microwave
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
Customize It Instructions
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If using antibiotic free chicken, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.
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1 Prepare the Ingredients
Finely crush cashews in shipping bag.
Using your hands, break woody ends off asparagus, if necessary. Break stalks in half to fit in tray, if necessary.Trim and thinly slice green onions, keeping white and green portions separate.In provided tray, combine asparagus, sweet chili sauce, 1/4 tsp. salt, 2 tsp. olive oil, and a pinch of pepper. Massage oil and seasonings into asparagus. Push to one side of tray. -
2 Add the Salmon and Toppings
In a mixing bowl, combine gochujang paste (to taste), black pepper sauce (to taste), and minced garlic and parsley. Set aside.
Pat salmon dry. Season flesh side with a pinch of salt and pepper.Place salmon in empty side of tray and evenly top with sauce (use less if spice-averse), then cashews, pressing gently to adhere.Evenly top asparagus with white portions of green onions. -
3 Bake Meal and Heat Rice
Bake uncovered in hot oven until asparagus are tender and salmon reaches a minimum internal temperature of 145 degrees, 15-20 minutes.
Asparagus can vary in size! If some stalks are thinner, check for doneness sooner. If some stalks are thicker, feel free to remove protein once minimum internal temperature is reached, and continue cooking asparagus until desired tenderness is achieved.While meal bakes, carefully massage rice in bag to break up any clumps and remove from packaging.In a microwave-safe bowl, combine rice, sesame oil, and a pinch of salt and pepper. Microwave uncovered until heated through, 2-3 minutes.Carefully remove from microwave. Rest, 2 minutes.Fluff rice with a fork.Carefully remove tray from oven.To serve, top asparagus with green portions of green onions. Bon appétit!
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