Meal Kit
Salmon Dragon Roll Bowl
with cucumber and spicy mayonnaise
Prep & Cook Time: 35-45 min.
Spice Level: Medium
Cook Within: 3 days
Contains: Fish (Salmon), Eggs, Sesame, Soy
Chef
Rachel Post
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)
-
9 oz. Salmon
- 2 Heads of Baby Bok Choy
- 2 Persian Cucumbers
- ¾ cup Jasmine Rice
-
1.26 oz. Mayonnaise
-
½ fl. oz. Tamari Soy Sauce (GF)
- ½ fl. oz. Apple Cider Vinegar
- ½ oz. Pickled Onions
- ½ fl. oz. Hot Sauce
-
2 tsp. Multicolor Sesame Seeds
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.
-
Nutrition (per serving) 2qWeJx3R
-
Calories820
-
Carbohydrates71g
-
Net Carbs66g
-
Fat43g
-
Protein34g
-
Sodium1300mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Small Pot
- 2 Medium Non-Stick Pans
- 2 Mixing Bowls
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
-
1 Cook the Rice
Bring a small pot with rice 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. Stir in vinegar and a pinch of salt. Cover and set aside.While rice cooks, continue recipe. -
2 Prepare the Ingredients
Remove any discolored outer leaves from bok choy and trim ends. Cut stems into 1/4" slices and coarsely chop leaves. Keep stems and leaves separate.
Trim and thinly slice cucumbers into 1/4" half-moons.Mince pickled onions.In a mixing bowl, combine cucumbers, pickled onions, 1/3 the soy sauce (reserve remaining for bok choy), and a pinch of salt. Set aside, at least 10 minutes. -
3 Cook the Salmon
Pat salmon dry and season flesh side with 1/4 tsp. salt and a pinch of pepper. Place sesame seeds on a plate. Place salmon, flesh-side down, onto sesame seeds, pressing gently to adhere.
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. Carefully remove skin and flake salmon into 2" pieces. Salmon with be hot! Use a utensil.While salmon cooks, continue recipe. -
4 Cook the Bok Choy
Place another medium non-stick pan over medium-high heat and add 2 tsp. olive oil. Add bok choy stems and 1/3 the remaining soy sauce (reserve remaining for sauce) to hot pan. Stir often until tender, 5-7 minutes.
Add bok choy leaves and stir occasionally until wilted, 1-2 minutes.Remove from burner.While bok choy cooks, continue recipe. -
5 Make Sauce and Finish Dish
Combine hot sauce (to taste), mayonnaise, and remaining soy sauce in another mixing bowl. Set aside.
Plate dish as pictured on front of card, topping rice with bok choy and salmon. Garnish with cucumber mixture and sauce. Bon appétit!
Home Chef is a meal kit delivery service - order and receive home food delivery weekly. Choose from 21 fresh recipes featuring steak, chicken, pork, fish, vegetarian options, and beyond to meet your cooking needs each week.
