Meal Kit

Tonkatsu Salmon

with miso-ginger vegetable medley

Prep & Cook Time: 30-40 min.

Cook Within: 3 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Fish (Salmon), Wheat, Soy

Calories Conscious
Carb Conscious
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 you!
A note about serious food allergies

Tonkatsu sauce is like a Japanese barbecue sauce: a sweet-tangy blend of vegetables and fruit cooked down into a rich brown sauce. It makes a perfect accompaniment to mild salmon and an umami-packed mix of ginger-miso roasted green beans and peppers. Along with fresh baby bok choy, this is a healthy way to keep your weeknight dinner amped up.

In Your Box (serves 2)

  • 10 oz. Green Beans
  • 2 Heads of Baby Bok Choy
  • 1 Red Bell Pepper
  • 2 Green Onions
  • Info
    1 Tbsp. White Miso Paste
  • Info
    ⅓ fl. oz. Tonkatsu Sauce
  • ¼ oz. Honey
  • 1 tsp. Chopped Ginger
  • 1 tsp. Sesame Seeds
  • Info
    2 Salmon Fillets

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.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Medium Non-Stick Pan

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
  1. 1

    Prepare the Ingredients

    Trim ends off green beans. Stem, seed, and thinly slice red bell pepper into sticks (julienne). Trim and cut white parts of green onions into 1" lengths. Cut green parts into thin ribbons. Trim ends from bok choy. Halve bok choy lengthwise. Rinse salmon and pat dry.

  2. 2

    Start Roasting the Vegetables

    Toss green beans, red pepper, white parts of green onions, miso, ginger, 1 Tbsp. olive oil, 1/2 tsp. salt, and honey on one side of baking sheet. Use your hands to make sure vegetables are evenly coated. Roast 6-8 minutes while you sear salmon.

  3. 3

    Sear the Salmon

    Heat a medium non-stick pan over high heat. Season salmon with a pinch of salt and pepper. Add salmon and 2 tsp. olive oil to very hot pan. Be careful: lay salmon away from you in pan. Cook 2-3 minutes on one side, or until deeply seared. Once vegetables have roasted 6-8 minutes, transfer salmon to other side of baking sheet, seared side up, and brush with tonkatsu sauce. Wipe pan clean.

  4. 4

    Roast Salmon and Vegetables

    Roast salmon and vegetables 9-11 minutes, or until salmon reaches a minimum internal temperature of 145 degrees. Salmon should be firm and opaque and vegetables should be just tender.

  5. 5

    Cook the Bok Choy

    While salmon and vegetables roast, return pan used to sear salmon to high heat. Add 2 tsp. olive oil and bok choy, cut-side down, to hot pan and cook 2-4 minutes, or until cut-side is charred. Flip and cook 1-2 more minutes, or until bok choy is crisp tender.

  6. 6

    Plate the Dish

    Arrange miso-ginger vegetables and charred bok choy on plate. Top with salmon and garnish with green parts of green onions and sesame seeds.

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