Meal Kit
Culinary Collection
with sweet chili carrots and rice
Prep & Cook Time:30-40 min.
Difficulty Level:Expert
Spice Level:Not Spicy
Cook Within:3 days
Contains:Fish (Salmon), Eggs, Sesame, Soy
All ingredients are individually packaged, but our central facilityis not certified allergen-free. Furthermore, ingredient contentsmay vary. Please check ingredient packaging forallergens and nutrition facts.If you have serious allergies, please use your best judgment orconsult a health professional to decide if our meals are safe foryou!
A note about serious food allergies
This is the Platonic ideal of perfect pairings, with every element pulling their tasty weight. Pungently strong and superb pickled ginger and earthy miso do the work of ten ingredients, dousing the salmon in delight. Sweet chili and sesame seeds bring a sweet heat and a hint of sesame to the noble carrots. Working together, we can accomplish anything.
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- 12oz.Salmon Fillets
- 10oz.Carrot
- ¾cupJasmine Rice
- 2fl. oz.Sweet Chili Sauce
- 1oz.Pickled Ginger
- 2Green Onions
- 1Tbsp.White Miso Paste
- 0.42oz.Mayonnaise
- 2Garlic Cloves
- ½tsp.Multicolor Sesame Seeds
Contains: FD&C Red No. 40, Artificial Colors, and AspartamePHENYLKETONURICS: CONTAINS PHENYLALANINE
Food intolerance information
Due to our just-in-time sourcing model, we may have to send you asubstitute ingredient. Not to worry! We make sure every ingredientsent to you meets our high quality standards. We’ll keep youinformed should a switch occur, so please check the ingredientlabels in your meal bag.
Nutrition(per serving)oqlKYZPk
Calories
950Carbohydrates
100gNet Carbs
93gFat
41gProtein
45gSodium
1930mg
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1Large Non-Stick Pan
- 2Mixing Bowls
- 1Baking Sheet
- 1Small Pot
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
If using alternative protein, pat dry and season both sides with a pinch of pepper.
If using chicken breasts, follow same instructions as salmon in Step 3, cooking until browned on one side, 2-4 minutes, then roasting, seared side up, until chicken reaches minimum internal temperature, 8-10 minutes.
If using sirloin steaks, follow same instructions as salmon in Step 3, cooking until browned on one side, 2-3 minutes, then roasting, seared side up, until steak reaches minimum internal temperature, 7-9 minutes. Rest, 3 minutes. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.
If using NY strip steak, follow same instructions as salmon in Step 3, cooking until browned on one side, 2-3 minutes, then roasting, seared side up, until steak reaches minimum internal temperature, 10-12 minutes. Rest, 3 minutes. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.
Prepare the Ingredients
Peel, trim, and cut carrot on an angle into 1/4" slices.
Finely chop pickled ginger.Trim and thinly slice green onions on an angle, keeping white and green portions separate.Mince garlic.Combine garlic and sweet chili sauce in a mixing bowl. Set aside.Pat salmon dry and season flesh side with a pinch of pepper.Cook the Rice
Bring a small pot with rice, white portions of green onions, a pinch of salt, and 11/4 cups water to a boil.
Once boiling, reduce to a simmer, cover, and cook until rice is tender, 15-18 minutes.Remove from burner and set aside covered.While rice cooks, continue recipe.Cook the Salmon
Place a large non-stick pan over medium-high heat. Add 2 tsp. olive oil and salmon, skin side up, to hot pan. Sear until golden brown, 2-4 minutes on one side.
Transfer salmon to prepared baking sheet, seared side up. Wipe pan clean and reserve.Roast in hot oven until salmon is firm and reaches a minimum internal temperature of 145 degrees, 7-10 minutes.Carefully remove from oven.While salmon roasts, continue recipe.Cook the Carrots
Return pan used to sear salmon to medium-high heat.
Add 2 tsp. olive oil and carrots to hot pan. Stir often until lightly browned, 5-8 minutes.Add 1/4 cup water and cover. Cook until water is mostly evaporated and carrots are tender, 2-3 minutes.Stir in sweet chili-garlic sauce and a pinch of pepper until carrots are coated. Remove from burner and cover.Make Sauce and Finish Dish
In another mixing bowl, combine miso and 2 tsp. water until miso is dissolved. Stir in mayonnaise, green portions of green onions, pickled ginger, and a pinch of salt and pepper until combined.
Plate dish as pictured on front of card, topping salmon with sauce and garnishing carrots with sesame seeds. Bon appétit!
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