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.
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
Remove any discolored outer leaves from bok choy and trim ends. Cut stems into ¼" slices and coarsely chop leaves.
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.
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.
Make The Sauce
Add honey, mayo, gochujang, and a pinch of salt and pepper and stir until thoroughly combined.
Finish The Dish
Plate dish as pictured on front of card, topping vegetables with wontons. Bon appétit!
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