Teriyaki Grilled Salmon with Roasted Garlic Vegetable Medley
easy prep & grill bag included
Prep & Cook Time:20-30 min.
Cook Within:3 days
All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and 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
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.
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
Prepare the Ingredients
Spray grill with cooking spray and heat grill to medium. Thoroughly rinse any fresh produce and pat dry.
Place vegetable medley, 2 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper in provided grill bag. Roll open end of bag to seal and gently shake to mix.
Pat salmon dry and season with a pinch of pepper.
Grill the Meal
Place grill bag on hot grill and cook until vegetables are warmed through, 12-15 minutes.
Place salmon, skin-side up, on hot grill and cook until golden brown and salmon reaches a minimum internal temperature of 145 degrees, 4-6 minutes per side.
Place pineapple slices on hot grill and cook until lightly charred, 1-2 minutes per side.
Finish the Dish
Carefully, open grill bag and scoop out vegetables. Top with roasted onion dressing and Sriracha (to taste).
Plate dish as pictured on front of card, topping salmon with teriyaki glaze and pineapple. Bon appétit!
For a Rainy Day...
If cooking indoors, preheat oven to 400 degrees. Thoroughly rinse any fresh produce and pat dry. Prepare a baking sheet with foil and cooking spray. Place vegetable medley on prepared baking sheet and toss with 2 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper. Spread into a single layer. Roast until browned and tender, 16-20 minutes. While vegetables roast, pat salmon dry and season with a pinch of pepper. Place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Add salmon, skin side up, to hot pan and sear until golden brown and salmon reaches a minimum internal temperature of 145 degrees, 4-6 minutes per side. Transfer to a plate. Keep pan over medium-high heat and add pineapple to hot pan. Cook until lightly charred, 1-2 minutes per side. Remove from burner. Follow same instructions for plating. Bon appétit!
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