Spicy Korean Salmon

with baby bok choy and cremini mushrooms

Prep & Cook Time: 60+ min.

Cook Within: 3 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Eggs, Fish, Wheat, Soy

Calories Conscious
Carb Conscious
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)

  • Info
    12 oz. Salmon Fillets
  • Info
    1 tsp. Gochujang Red Pepper Paste
  • Info
    0.84 oz. Mayonnaise
  • 1 tsp. Asian Garlic and Ginger Seasoning
  • Info
    ½ oz. Wonton Strips
  • 1 fl. oz. Honey
  • 2 Heads of Baby Bok Choy
  • 4 oz. Cremini Mushrooms
  • Info
    3 oz. Edamame
  • 2 Garlic Clove

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
    592
  • Carbohydrates
    28g
  • Fat
    37g
  • Protein
    41g
  • Sodium
    1445mg

Recipe Steps

  • 1

    Prepare The Ingredients

    Remove any discolored outer leaves from bok choy and trim ends. Cut stems into ¼" slices and coarsely chop leaves. Quarter mushrooms. Mince garlic.

  • 2

    Cook The Salmon

    Pat salmon fillets dry, and season flesh side with a pinch of salt and pepper. "Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Add salmon, skin side up, to hot pan and sear until golden brown and salmon reaches a minimum internal temperature of 145 degrees, 4-6 minutes per side." While salmon cooks, prepare vegetables.

  • 3

    Cook The Vegetables

    Place a medium nonstick pan over medium-high heat. Add 1 tsp. olive oil, seasoning blend, edamame, mushrooms, bok choy stems, and a pinch of salt and pepper to hot pan. Stir often until stems just begin to soften, 5-7 minutes. Add garlic and bok choy tops and cook 1 minute.

  • 4

    Make The Sauce

    Add honey, mayo, gochujang, and a pinch of salt and pepper and stir until thoroughly combined.

  • 5

    Finish The Dish

    Plate dish as pictured on front of card, topping vegetables with wontons. Bon appétit!

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