All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check 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
A note about serious food allergies
“C'mon, all the cool kids are doing it, don't you want to be cool?” Haven't heard that in awhile, have you? You don't have to desire to fit in with the fast crowd to enjoy poke bowls, which are having their moment in vogue. Here, we are recreating and reinterpreting: Salmon is cooked, flaked, and is served with fluffy rice and a crisp, fresh salad of Fresno chile, cucumber, carrot, and green onions. The bowl is then drizzled with a bright ponzu dressing you'll make yourself, capping off a cool and “cool” meal. All that and a bag of chips!
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.
You Will Need
Medium Non-Stick Pan
Before You Cook
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
Make the Rice
Bring a small pot with rice and 1½ cups water to a boil. Reduce to a simmer, cover, and cook until tender, 18-20 minutes. Remove from burner and set aside covered. While rice cooks, prepare ingredients.
Prepare the Ingredients
Trim cucumber and cut into thin rounds. Slice thin rounds from pointed half of Fresno chile. Discard seeds if you prefer less spice. Stem and mince other half of Fresno chile. Trim and thinly slice green onions on an angle, keeping white and green portions separate. Pat salmon dry, and season flesh side with ¼ tsp. salt and a pinch of pepper.
Make the Salad
In a mixing bowl, combine cucumber, matchstick carrots, Fresno rounds (to taste), green portions of green onions, and 2 tsp. olive oil. Season with ¼ tsp. salt and ¼ tsp. pepper and stir.
Make the Ponzu Dressing
In another mixing bowl, combine mayonnaise, ponzu sauce, white portions of green onions (to taste), and minced Fresno (to taste).
Sear the Salmon
Place a medium non-stick pan over medium-high heat. Add 2 tsp. olive oil and salmon, flesh-side down, to hot pan, and cook until browned, 3-4 minutes. Flip, reduce heat to medium, and cook until firm and salmon reaches a minimum internal temperature of 145 degrees, 3-4 minutes. Remove from burner. Transfer salmon to a plate. Remove skin (if necessary) and use a fork to flake salmon into bite-sized pieces.
Finish the Dish
Scoop rice into a bowl and top with salad and salmon. Spoon ponzu dressing over entire bowl, or serve on the side, and sprinkle dish with crispy onions.
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