Meal Kit
Sweet Chili Salmon Rice Bowl
with jalapeño, mango, and cucumber salsa
Prep & Cook Time: 25-35 min.
Spice Level: Spicy
Cook Within: 3 days
Contains: Fish (Salmon)
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PescatarianOver 30g protein
- Gluten-Smart
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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12 oz. Salmon Fillets
- 5.47 oz. Long Grain White Rice
- 4 oz. Frozen Mangoes
- 1 Persian Cucumber
- 2 oz. Sweet Chili Sauce
- 1 Jalapeno Pepper
- 2 Green Onions
- 0.14 oz. Lemon Juice
- 1 tsp. Fiesta Seasoning
- ½ tsp. Garlic Salt
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) pOMR1m3X
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Calories780
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Carbohydrates89g
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Net Carbs85g
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Fat28g
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Protein42g
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Sodium1600mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Baking Sheet
- 1 Small Pot
- 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 antibiotic free chicken breasts, pat dry. Cook in a medium non-stick pan over medium heat with 1 tsp. olive oil until chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using Impossible burger, break up in a medium non-stick pan over medium heat with 1 tsp. olive oil until protein reaches a minimum internal temperature, 4-6 minutes.
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If using shrimp, pat dry. Cook in a medium non-stick pan over medium heat with 1 tsp. olive oil 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 in a medium non-stick pan over medium heat with 1 tsp. olive oil until steak reaches minimum internal temperature, 4-6 minutes. Rest, 3 minutes.
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1 Cook the Rice
Bring a small pot with rice, garlic salt, and 1 1/4 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.While rice cooks, continue recipe. -
2 Roast the Salmon
Pat salmon dry and season flesh side with a pinch of salt and pepper.
Place salmon on prepared baking sheet, skin-side down, and top flesh side evenly with 1 tsp. olive oil and fiesta seasoning.Roast in hot oven until salmon reaches a minimum internal temperature of 145 degrees, 10-15 minutes.Carefully remove from oven. Rest, 5 minutes.While salmon roasts, continue recipe. -
3 Prepare the Ingredients
Trim cucumber and cut into 1/4" dice.
Coarsely chop mangoes. If mango is frozen, rinse under cold water until thawed.Trim and thinly slice green onions.Stem jalapeño, halve, seed, remove ribs, and mince. Wash hands and cutting board after working with jalapeño. -
4 Make the Salsa
In a mixing bowl, combine jalapeños (to taste), green onions, mangoes, cucumbers, lemon juice, 1 tsp. olive oil, 1/4 tsp. salt, and a pinch of pepper. Set aside.
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5 Finish the Dish
Once cool enough to handle, remove skin from salmon and discard.
Plate dish as pictured on front of card, flaking salmon into smaller pieces and topping rice with salmon, sweet chili sauce, and salsa (to taste). Bon appétit!
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