Oven-Ready
Premium
Yuzu-Glazed Salmon
with pineapple oven-“fried” rice
Prep & Cook Time: 25-35 min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Fish (Salmon), Wheat, Sesame, Soy
- Fiber-Rich
- Pescatarian
- Protein-Packed
Chef
Laura Alpern
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
- 4 oz. Mixed Diced Peppers
- 3 oz. Edamame
- 2 oz. Pineapple Chunks
- 2 oz. Yuzu Dipping Sauce
- 2 Green Onions
- ⅖ fl. oz. Tamari Soy Sauce
- 1 tsp. Cornstarch
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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Calories650
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Carbohydrates47g
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Net Carbs41g
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Fat29g
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Protein45g
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Sodium1780mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 1 Microwave-Safe Bowl
- 1 Microwave
- 1 Colander/Strainer
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 in a medium non-stick pan over medium heat with 1 tsp. olive oil until chicken reaches minimum internal temperature, 5-7 minutes per side.
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1 Start the Peppers
Combine peppers, 1 tsp. olive oil, and a pinch of salt in provided tray. Massage oil and seasoning into peppers. Spread into an even layer.
Bake uncovered in hot oven, 10 minutes.While peppers bake, continue recipe. -
2 Add the Rice and Salmon
Drain pineapples in a colander/strainer and coarsely crush.
Trim and thinly slice green onions, keeping white and green portions separate.Carefully massage rice in bag to break up any clumps and remove from packaging.After 10 minutes, carefully remove tray from oven. Stir in rice, edamame, soy sauce, 1/4 tsp. salt, white portions of green onions, and pineapples until combined. Push rice mixture to one side of tray. Tray will be hot! Use a utensil.Pat salmon dry. Season flesh side with 1 tsp. olive oil and a pinch of salt. Place salmon, flesh-side up, in empty side of tray.Cover rice mixture side with foil. -
3 Bake Meal and Heat Sauce
Bake half-covered (rice mixture covered, salmon uncovered) in hot oven until rice is heated through and salmon reaches a minimum internal temperature of 145 degrees, 16-20 minutes.
While meal bakes, in a microwave-safe bowl, combine yuzu and half the cornstarch (remaining is yours to use as you please!). Microwave uncovered until heated through, 30-60 seconds.Carefully remove from microwave and stir until slightly thickened. If too thick, add water, 1 tsp. at a time, until desired consistency is reached.To serve, top salmon with sauce. Garnish rice mixture with green portions of green onions. Bon appétit!
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