Meal Kit
Sticky Black Pepper Salmon
with Brussels sprouts
Prep & Cook Time: 30-40 min.
Spice Level: Mild
Cook Within: 3 days
Contains: Fish (Salmon), Milk, Wheat, Sesame, Soy
- Pescatarian
- Protein-Packed
Chef
Hannah Fenton
Whether you’re a first time customer, you’ve been a part of the Home Chef family since day one, or you’re somewhere in the middle, our Classic Meal Kits will never steer you wrong. These meal kits have been with us from the start and keep getting better. With numerous options each week, you’ll find delicious and creative meals for any skill level and dietary preference. You can’t go wrong with the classics.
In Your Box (serves 2)
- 9 oz. Salmon
- 8 oz. Brussels Sprouts
- 5.47 oz. Long Grain White Rice
- 1⅘ fl. oz. Black Pepper Sauce
- ½ oz. Brown Sugar
- 2 Green Onions
- 2 tsp. Miso Sauce Concentrate
- ⅓ oz. Butter
- 2 tsp. Multicolor Sesame Seeds
- ½ tsp. Garlic Salt
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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Calories800
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Carbohydrates87g
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Net Carbs82g
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Fat36g
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Protein37g
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Sodium1480mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Small Pot
- 2 Medium Non-Stick Pans
- 1 Mixing Bowl
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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If using filets mignon or sirloin steaks, pat dry. Cook until steak reaches desired doneness, or 4-6 minutes per side for medium/medium-well. Rest, 3 minutes. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.
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1 Cook the Rice
Bring a small pot with rice and 1 1/4 cups water to a boil.
Once boiling, reduce to a simmer, cover, and cook until rice is tender, 15-18 minutes.Remove from burner. Stir in softened butter, miso base, and a pinch of salt until combined. Cover and set aside to keep warm.While rice cooks, continue recipe. -
2 Prepare Ingredients and Make Sauce Mixture
Trim stems off Brussels sprouts and halve vertically (quarter if larger than a ping-pong ball).
Trim and thinly slice green onions on an angle, keeping white and green portions separate.In a mixing bowl, combine black pepper sauce (to taste), 1 1/2 Tbsp. water, and half the brown sugar (reserve remaining for salmon). Set aside.Pat salmon dry. Season flesh side with a pinch of salt, remaining brown sugar, and 1/4 tsp. pepper. -
3 Cook the Salmon
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil.
Add salmon, skin-side up, to hot pan. Sear until golden-brown and salmon reaches a minimum internal temperature of 145 degrees, 4-6 minutes per side. -
4 Add the Sauce Mixture
Add sauce mixture (to taste) to hot pan. Stir occasionally until salmon is coated and sauce is heated through, 30-60 seconds.
Remove from burner.While salmon coats and sauce heats, continue recipe. -
5 Cook Brussels Sprouts and Finish Dish
Place another medium non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add Brussels sprouts, cut-sides down, and 2 Tbsp. water to hot pan. Cover and stir occasionally until water is almost completely evaporated, 3-5 minutes.Uncover and add white portions of green onions, garlic salt, and a pinch of pepper. Stir occasionally until combined and Brussels sprouts are tender, 3-4 minutes.If pan is dry, add additional water, 1 Tbsp. at a time, as needed.Remove from burner and stir in half the sesame seeds (reserve remaining for garnish) until coated.Plate dish as pictured on front of card, topping salmon with remaining sesame seeds. Garnish salmon and rice with green portions of green onions. Bon appétit!
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