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
A note about serious food allergies
The sweet and slight heat of chili sauce and the crunchy saltiness of the classic peanut tops this salmon with texture, flavor, and, well, pure perfection. Crunchy slaw and soft rice on the side further the textural contrast, as well as the amazing flavors.
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
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
Customize It Instructions
If using chicken breasts, pat dry, and season both sides with a pinch of salt. Follow same instructions as salmon in Step 3, coating in topping and roasting until chicken reaches minimum internal temperature, 16-18 minutes.
If using ribeye, pat dry, and season both sides with a pinch of salt. Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil. Cook ribeye undisturbed until browned on one side, 3-4 minutes, then coat in topping and roast until steak reaches minimum internal temperature, 10-12 minutes. Rest, 3 minutes. Halve to serve.
Cook the Rice
Trim and mince white portions of green onions. Thinly slice remaining green portions of green onions on an angle. Keep white and green portions separate.
Bring a small pot with rice, ¼ tsp. salt, and 1½ cups water to a boil. Reduce to a simmer, cover, and cook until rice is tender, 18-20 minutes.
Remove from burner and stir in green portions of green onions. Cover and set aside.
While rice cooks, prepare remaining ingredients.
Prepare the Ingredients
Mince cilantro, leaves and stems.
Finely chop peanuts.
In a mixing bowl, combine peanuts, half the sweet chili sauce (reserve remaining for topping), garlic, white portions of green onions, and panko. Set aside.
Pat salmon dry, and season flesh side with a pinch of salt.
Roast the Salmon
Place salmon, skin side down, on prepared baking sheet. Top salmon with peanut-panko mixture, pressing gently to adhere.
Roast in hot oven until salmon reaches a minimum internal temperature of 145 degrees, 13-15 minutes.
While salmon roasts, prepare slaw.
Make the Slaw
In another mixing bowl, combine slaw mix, cilantro, dressing, 1 tsp. olive oil, and a pinch of salt and pepper. Set aside.
Finish the Dish
Plate dish as pictured on front of card, topping salmon with remaining sweet chili sauce. Bon appétit!
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