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
Sugar snap peas add fresh crispness to this delicious summer slaw. The lemon and brown sugar dressing keeps it tangy and light, which pairs nicely with the fresh salmon. We bet that, after a taste, you'll never rely on heavy mayonnaise based slaws again.
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
Prep the Vegetables
Cut the green stalk off the top of the fennel bulb, save some of the fronds for garnish, discard the rest. Slice the bulb in ½ and cut the bulb into very thin julienne strips (matchsticks). Cut the ends of the sugar snap peas. Slice the peas on a bias into thin strips. Peel the red onion and slice in half. Cut the halves into thin julienne strip (matchsticks). You will only need half the red onion so reserve the other half for a later date. Slice the lemons in half. Chop the garlic.
Make the Dressing
Place the juice of the lemons, brown sugar, and garlic in a mixing bowl. Whisk together to incorporate. Add salt and pepper to taste. Reserve.
Mix the Slaw
In a mixing bowl combine the dressing, fennel, red onion, and sugar snap peas. Mix together to incorporate. Reserve.
Cook the Fish
Season both sides of the salmon with a pinch of salt and pepper. Heat a sauté pan over medium to high heat. Add 2 tsp of oil to the pan. Cook on each side for three to four minutes or until golden brown. Reserve.
Plate the Dish
Compose a pile of sugar snap pea slaw in the middle of the plate. Top the slaw with the salmon. Garnish the salmon with a piece of reserved fennel fronds.
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