Meal Kit
Culinary Collection
Honey-Ginger Salmon
with roasted sweet potatoes and bok choy
Prep & Cook Time: 30-40 min.
Spice Level: Medium
Cook Within: 3 days
Contains: Fish (Salmon), Eggs, Soy
Chef
David Padilla
What do you get when you mix the sticky sweetness of honey with the pungent zest of ginger? The perfect sauce to enrobe this delicate flaky salmon. Second question: What do you get when you combine creamy mayonnaise with fiery Sriracha? The perfect sauce to drizzle over these tender sweet potatoes. Last question… combine great flavors and easy-to-follow recipes and what do you get? This dinner, of course. Tip: Having trouble cutting that wobbly sweet potato? Trim off 1/4" along its length and cut that section into 1/2" pieces. Turn sweet potato onto its flat side. You now have a flat base to work from while you cut the remaining sweet potato.
In Your Box (serves 2)
- 18 oz. Sweet Potato
-
12 oz. Salmon Fillets
- 2 Heads of Baby Bok Choy
- 4 oz. Cremini Mushrooms
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1.26 oz. Mayonnaise
- ½ fl. oz. Honey
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0.406 fl. oz. Tamari Soy Sauce (GF)
- 1 tsp. Minced Ginger
- 1 tsp. Sriracha
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) yP5GGyO8
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Calories840
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Carbohydrates64g
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Net Carbs55g
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Fat46g
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Protein42g
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Sodium1340mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Medium Non-Stick Pan
- 1 Baking Sheet
- 2 Mixing Bowls
- 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
Customize It Instructions
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If using filets mignon, sirloin steaks, or NY strip steak, pat dry and season both sides with a pinch of salt and pepper. Follow same instructions as salmon in Step 3, cooking until steaks reach desired doneness, or 4-6 minutes per side for medium/medium-well. Rest, 3 minutes.
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If using mahi-mahi, pat dry, halve, and season both sides with a pinch of salt and pepper. Follow same instructions as salmon in Step 3, cooking until mahi-mahi reaches minimum internal temperature, 3-4 minutes per side.
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1 Roast the Sweet Potatoes
Quarter sweet potato and cut into 1/2" pieces.
Place sweet potatoes on prepared baking sheet and toss with 2 tsp. olive oil, 1/4 tsp. salt, and 1/4 tsp. pepper. Massage oil and seasoning into sweet potatoes.Spread into a single layer and roast in hot oven until tender, 18-20 minutes.While sweet potatoes roast, continue recipe. -
2 Prepare the Ingredients
Remove any discolored outer leaves from bok choy and trim ends. Cut stems into 1/2" slices and coarsely chop leaves.
Cut mushrooms into 1/4” slices.In a mixing bowl, combine honey and ginger. Set aside.In another mixing bowl, combine mayonnaise and Sriracha (to taste). Set aside.Pat salmon dry and season flesh side with a pinch of salt and pepper. -
3 Cook the Salmon
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil.
Add salmon, skin side up, to hot pan and cook until golden brown and salmon reaches a minimum internal temperature of 145 degrees, 4-6 minutes per side.Remove from burner. Transfer salmon to a plate and tent with foil.While salmon cooks, continue recipe. -
4 Cook the Vegetables
Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil.
Add mushrooms, bok choy (leaves and stems), soy sauce, and a pinch of pepper to hot pan. Stir often until bok choy stems start to soften, 5-7 minutes.Remove from burner. -
5 Finish the Dish
Plate dish as pictured on front of card, topping salmon with honey-ginger sauce and garnishing sweet potatoes with Sriracha-mayonnaise (to taste). Bon appétit!
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