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Sweet and Spicy Honey-Gochujang Salmon
with sesame bok choy and edamame
Prep & Cook Time: 25-35 min.
Spice Level: Medium
Cook Within: 3 days
Contains: Fish (Salmon), Eggs, Sesame, Soy
- Fiber-Rich
- Pescatarian
- Protein-Packed
- Gluten-Smart
Chef
Hannah Fenton
Still want the great flavors and delicious dinners you've come to expect from Home Chef, but a fraction of the time and barely any work? These oven-ready offerings were made with you in mind. Just follow the assembly instructions, pop it in the oven, and voila! It's like you worked over a hot stove for hours (we'll keep your secret.)
In Your Box (serves 2)
- 12 oz. Salmon Fillets
- 8 oz. Cooked White Rice
- 5 oz. Sliced Bok Choy
- 3 oz. Frozen Edamame
- ½ fl. oz. Honey
- 2 tsp. Gochujang Red Pepper Paste
- ½ oz. Lightly Toasted Sesame Oil
- 2 Green Onions
- 0.42 oz. Mayonnaise
- ⅕ fl. oz. Tamari Soy Sauce
- ½ tsp. Garlic Salt
- 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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Calories750
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Carbohydrates47g
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Net Carbs41g
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Fat40g
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Protein46g
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Sodium1510mg
Recipe Steps
You Will Need
- Butter
- Salt
- 1 Mixing Bowl
- 1 Microwave-Safe Bowl
- 1 Microwave
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 sirloin steaks, pat dry. Cook in a medium non-stick pan with 2 tsp. olive oil over medium heat 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 Start the Vegetables and Salmon
Trim and thinly slice green onions on an angle, keeping white and green portions separate.
Combine bok choy, edamame, and white portions of green onions in provided tray. Toss with half the sesame oil, half the garlic salt (reserve remaining of both for salmon), and a pinch of salt. Push vegetables to one side of tray and spread into an even layer on their side.Pat salmon dry and season flesh side with remaining garlic salt. Place salmon in empty side of tray and evenly top with remaining sesame oil.Bake uncovered in hot oven, 10 minutes.Salmon will finish cooking in a later step.While vegetables and salmon bake, continue recipe. -
2 Make Sauce and Finish Vegetables and Salmon
In a mixing bowl, combine honey, gochujang (to taste), soy sauce, and mayonnaise. Set aside.
After 10 minutes, carefully remove tray from oven and evenly top salmon with sauce (use less if spice-averse).Bake again uncovered in hot oven until vegetables are tender and salmon reaches a minimum internal temperature of 145 degrees, 8-10 minutes.Carefully remove from oven.While vegetables and salmon bake, continue recipe. -
3 Heat Rice and Finish Meal
Carefully massage rice in bag to break up any clumps and remove from packaging. Place rice in a microwave-safe bowl.
Microwave uncovered until heated through, 2-3 minutes.Carefully remove from microwave. Stir in 1/2 Tbsp. softened salted butter and a pinch of salt until combined. Rest, 2 minutes. Fluff rice with a fork.To serve, top salmon with sesame seeds and green portions of green onions. Bon appétit!
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