Meal Kit
Brown Butter Miso Salmon and Noodles
with bok choy and peanuts
Prep & Cook Time: 30-40 min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Fish (Salmon), Milk, Wheat, Peanuts, Soy
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Over 30g protein
Chef
Maija Barnes
Whether you’re a first time customer, you’ve been a part of the Home Chef family since day one, or you’re somewhere in the middle, our Classic Meal Kits will never steer you wrong. These meal kits have been with us from the start and keep getting better. With numerous options each week, you’ll find delicious and creative meals for any skill level and dietary preference. You can’t go wrong with the classics.
In Your Box (serves 2)
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9 oz. Salmon
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5 oz. Spaghetti
- 1 Head of Baby Bok Choy
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2 fl. oz. Sweet & Thick Soy Sauce (GF)
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1 oz. Roasted & Salted Peanuts
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⅗ oz. Butter
- 2 Green Onions
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2 tsp. Miso Sauce Concentrate
- ¼ tsp. Five Spice/Asian Blend Seasoning
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) N3DKEKOj
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Calories800
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Carbohydrates73g
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Net Carbs65g
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Fat41g
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Protein41g
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Sodium1490mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 1 Medium Pot
- 1 Mixing Bowl
- 1 Large 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
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1 Cook the Noodles
Once water is boiling, add noodles and cook until al dente, 8-10 minutes.
Remove from burner. Drain in a colander and set aside.While noodles cook, continue recipe. -
2 Prepare the Ingredients
Remove any discolored outer leaves from bok choy and trim ends. Cut stems into 1/2" strips and coarsely chop leaves, keeping stems and leaves separate.
Trim and thinly slice green onions on an angle, keeping white and green portions separate. -
3 Cook the Salmon
Pat salmon dry and season flesh side with 1/4 tsp. salt and five spice seasoning (use less if spice-averse).
Place a large non-stick pan over medium heat and add 1 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, 3-4 minutes per side.Remove from burner. Transfer to a plate. Once cool enough to handle, remove skin and discard. Flake salmon into bite-sized pieces and set aside.Wipe pan clean and reserve. -
4 Brown Butter and Cook Vegetables
Return pan used to cook salmon to medium heat. Add butter to hot pan and stir occasionally until butter smells "nutty," turns golden, and brown flecks appear, 2-3 minutes.
Remove from burner. Transfer butter to a mixing bowl. Set aside. Keep pan over medium heat; no need to wipe clean.Add 1 tsp. olive oil, bok choy stems, and white portions of green onions to hot pan. Stir occasionally until bok choy is tender, 3-4 minutes. -
5 Add Noodles, Add Salmon, and Finish Dish
Add noodles, soy sauce, miso, 1/4 tsp. salt, and 1/4 cup water to hot pan. Stir to combine.
If too thick, add additional water, 1 Tbsp. at a time, until desired consistency is reached.Add salmon, brown butter, and bok choy leaves. Stir often until bok choy leaves are wilted, 1-2 minutes.Remove from burner.Coarsely crush peanuts in shipping bag, if desired.Plate dish as pictured on front of card, topping noodles with green portions of green onions and peanuts. Bon appétit!
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