Meal Kit
Sticky Chili-Glazed Salmon
with umami rice
Prep & Cook Time: 30-40 min.
Spice Level: Mild
Cook Within: 3 days
Contains: Fish (Salmon), Milk, Sesame, Soy
- Fiber-Rich
- Pescatarian
- Protein-Packed
- Gluten-Smart
Chef
David Welch
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. Carrot
- 5.47 oz. Long Grain White Rice
- 1 Head of Baby Bok Choy
- 2 oz. Sweet Chili Sauce
- 2 Green Onions
- ⅖ fl. oz. Tamari Soy Sauce
- 2 tsp. Miso Sauce Concentrate
- 2 tsp. Minced Garlic and Chili Pepper
- ⅓ oz. Butter
- ½ tsp. Umami Seasoning
- ½ tsp. Multicolor Sesame Seeds
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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Calories890
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Carbohydrates94g
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Net Carbs88g
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Fat42g
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Protein36g
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Sodium1940mg
Recipe Steps
You Will Need
- Pepper
- Salt
- Olive Oil
- 1 Small Pot
- 1 Medium Non-Stick Pan
- 1 Large Non-Stick Pan
- 1 Peeler
- 1 Plate
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, a pinch of salt, umami seasoning, 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 green portions of green onions (prepared in a later step) until combined and fluff rice with a fork. Cover and set aside to keep warm.While rice cooks, continue recipe. -
2 Prepare the Ingredients
Peel, trim, and cut carrot into 1/4" slices on an angle. If carrot is larger than 1" in diameter, halve before slicing.
Remove any discolored outer leaves from bok choy and trim ends. Cut stems into 1/4" slices and coarsely chop leaves. Keep stems and leaves separate.Trim and thinly slice green onions on an angle, keeping white and green portions separate.Pat salmon dry. Season flesh side with 1/4 tsp. salt and a pinch of pepper. -
3 Cook the Vegetables
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add carrots and 1/4 cup water to hot pan. Stir to combine and bring to a simmer.
Once simmering, cover and cook until water is almost completely evaporated, 3-5 minutes.Uncover and add 2 tsp. olive oil, bok choy stems, 1/4 tsp. salt, and white portions of green onions. Stir occasionally until bok choy stems are slightly browned, 2-4 minutes.Add bok choy leaves, minced garlic and chili pepper (to taste), half the soy sauce (reserve remaining for sauce), and miso base. Stir occasionally until combined and bok choy leaves are wilted, 2-3 minutes.Remove from burner.While vegetables cook, continue recipe. -
4 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, 3-4 minutes per side.Reduce heat to medium-low. Remove from burner and transfer salmon to a plate. Wipe pan clean and keep over medium-low heat. -
5 Make Sauce and Finish Dish
Add sweet chili sauce, remaining soy sauce, and butter to hot pan. Stir occasionally until butter is melted and sauce is slightly thickened, 1-2 minutes.
Remove from burner.Plate dish as pictured on front of card, topping salmon with sauce. Garnish salmon and vegetables with sesame seeds. Bon appétit!
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