Meal Kit
One-Pan Teriyaki Salmon Lettuce Cups
with sesame slaw
Prep & Cook Time: 15-20 min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Fish (Salmon), Eggs, Wheat, Sesame, Soy
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Under %{max_calories} caloriesUnder 35g carbsPescatarianOver 30g protein
Chef
Laura Alpern
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
- 1 Romaine Heart
- 4 oz. Slaw Mix
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2 fl. oz. Teriyaki Glaze
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1½ fl. oz. Creamy Roasted Sesame Dressing
- 2 Green Onions
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½ oz. Wonton Strips
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) Wq4WxDP4
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Calories560
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Carbohydrates28g
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Net Carbs23g
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Fat37g
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Protein31g
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Sodium1470mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Non-Stick Pan
- 1 Mixing Bowl
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 diced chicken breasts, pat dry. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
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If using Impossible burger, break up until protein reaches a minimum internal temperature of 160 degrees, 4-6 minutes.
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If using shrimp, pat dry. Cook until pink and shrimp reach minimum internal temperature, 2-3 minutes per side.
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If using steak strips, pat dry, coarsely chop, then separate pieces. Stir occasionally until steak reaches minimum internal temperature, 4-6 minutes. Rest, 3 minutes.
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1 Prepare the Green Onions
Trim and thinly slice green onions.
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2 Prepare the Romaine
Cut off root end of romaine. Separate leaves of lettuce for cups.
To re-crisp lettuce cups, soak in icy, cold water, 5 minutes. Thoroughly dry. You should have about 5-6 cups total. Layer two lettuce cups for extra crunch and structural support.Lettuce cups are a delicious but messy meal. For this recipe, they can easily be converted to a salad. Simply chop romaine and top with filling after completing steps. -
3 Cook the Salmon
Pat salmon dry and season flesh side with a pinch of salt and pepper.
Place a medium non-stick pan over medium heat and add 2 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 salmon to a plate. -
4 Flake Salmon and Add Sauce
Remove skin from salmon and discard. Using a fork, gently flake into small pieces. Salmon will be hot! Use caution.
Return salmon to pan and gently stir in teriyaki glaze until coated and heated through. -
5 Make Slaw, Assemble Cups, and Finish Dish
In a mixing bowl, combine slaw mix, sesame dressing, and a pinch of salt. Set aside.
Fill each lettuce cup with salmon and slaw.Plate dish as pictured on front of card, garnishing with green onions and wonton strips. Bon appétit!
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