Express
Family
Sweet and Smoky Maple Salmon
with cashew rice
Prep & Cook Time: 20-30 min.
Spice Level: Mild
Cook Within: 3 days
Contains: Tree Nuts (Cashews), Fish (Salmon), Wheat, Sesame, Soy
- Protein-Packed
Chef
David Welch
Stressed about getting dinner on the table in a timely manner? Sick of hearing, “How much longer until dinner is ready?” Well, you’re in luck! Our Express meals have been tested by our culinary team to ensure prep and cook time are nothing to worry about. Enjoy a wide variety of delicious and healthy meals that are quick-cooking to save you time in the kitchen. Time is less with Express.
In Your Box (serves 4)
- 18 oz. Salmon
- 16 oz. Cooked White Rice
- 12 oz. Brussels Sprouts
- 2 oz. Sweet Chili Sauce
- 1½ oz. Pan Asian Dressing
- 1 oz. Cashews
- ½ oz. Crispy Fried Onions
- 2 Green Onions
- 2 tsp. Smoked Maple Seasoning
- 1 tsp. Umami Seasoning
- ½ tsp. Garlic Salt
- ¼ tsp. Red Pepper Flakes
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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Calories680
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Carbohydrates51g
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Net Carbs46g
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Fat38g
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Protein33g
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Sodium1550mg
Recipe Steps
You Will Need
- Pepper
- Olive Oil
- Salt
- 1 Heat-Safe Mixing Bowl
- 1 Large Non-Stick Pan
- 1 Medium Non-Stick Pan
- 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 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 Toast Cashews and Prepare Ingredients
Coarsely crush cashews.
Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Add red pepper flakes (to taste) and cashews to hot pan. Stir occasionally until slightly toasted, 1-2 minutes.Remove from burner and transfer to a mixing bowl. Set aside. Wipe pan clean and reserve.While cashews toast, 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. -
2 Cook the Salmon
Pat salmon dry and season flesh side with smoked maple seasoning and half the garlic salt (reserve remaining for rice).
Return pan used to toast cashews to 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.Remove from burner.While salmon cooks, continue recipe. -
3 Cook the Brussels Sprouts
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add Brussels sprouts and 2 Tbsp. water to hot pan. Stir to combine and bring to a simmer.Once simmering, cover and stir occasionally until water is almost completely evaporated, 3-5 minutes.Uncover and add white portions of green onions, 1/4 tsp. salt, and a pinch of pepper. Stir occasionally until combined and Brussels sprouts are tender, 3-4 minutes.Remove from burner. Transfer Brussels sprouts to a heat-safe mixing bowl. Toss with half the dressing (remaining is yours to use as you please!). Brussels sprouts will be hot! Use a utensil.Wipe pan clean and keep over medium heat. -
4 Make Cashew Rice and Finish Dish
Carefully massage rice in bag to break up any clumps and remove from packaging.
Add 2 tsp. olive oil, rice, umami seasoning, 1/4 tsp. salt, and remaining garlic salt to hot pan used to cook Brussels sprouts. Stir occasionally until rice is heated through, 3-5 minutes.Stir in cashews (to taste) until combined.Remove from burner.Plate dish as pictured on front of card, topping salmon with sweet chili sauce. Garnish rice with green portions of green onions and garnish Brussels sprouts with crispy onions. Bon appétit!
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