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Apricot-Glazed Salmon
with Dijonnaise potatoes and green beans
Prep & Cook Time: 20-30 min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Fish (Salmon), Milk, Eggs
Chef
Maija Barnes
Look at that glaze. How it coats the flaky salmon perfectly to create a sweet and savory bite. The sweetness of the apricot also pairs well with spicy bitterness from the Dijon to form a special marriage of flavors for the tender potatoes and green beans. Deliciousness at its finest right here.
In Your Box (serves 2)
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12 oz. Salmon Fillets
- 8 oz. Cooked Diced Red Potatoes
- 8 oz. Green Beans
- 1 oz. Apricot Preserves
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0.84 oz. Mayonnaise
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⅗ oz. Butter
- 1 tsp. Grained Dijon Mustard
- 0.14 oz. Lemon Juice
- 1 tsp. Garlic Pepper
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) Wq41rnO4
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Calories740
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Carbohydrates42g
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Net Carbs36g
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Fat46g
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Protein40g
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Sodium1540mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Non-Stick Pan
- 1 Mixing Bowl
- 1 Microwave-Safe 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
Customize It Instructions
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If using chicken breasts, pat dry and season both sides with 1/4 tsp. salt and a pinch of pepper. Follow same instructions as salmon in Step 3, cooking until chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using mahi-mahi, halve and pat dry. Season all over with 1/4 tsp. salt and a pinch of pepper. Follow same instructions as salmon in Step 3 cooking until mahi-mahi reaches minimum internal temperature, 3-4 minutes per side. Fish thickness can vary; if you receive a thinner fillet, we recommend checking for doneness sooner.
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1 Prepare the Ingredients
Trim green beans, if necessary, and halve.
Drain potatoes. -
2 Cook the Vegetables
Place a large non-stick pan over medium heat and add 1 tsp. olive oil. Add green beans to hot pan and stir occasionally until starting to brown 2-3 minutes.
Add 1/4 cup water, cover, and cook until tender, 6-8 minutes.If green beans need more time, add 2 Tbsp. water, cover, and stir occasionally, 1-3 minutes.Uncover and add 1 tsp. olive oil, potatoes, garlic pepper, and 1/4 tsp. salt. Stir occasionally until potatoes are browned, 3-4 minutes.Remove from burner. Add butter and stir until melted and combined.While vegetables cook, continue recipe. -
3 Cook the Salmon
Pat salmon dry and season flesh side with 1/4 tsp. salt and a pinch of pepper.
Place a medium 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, 4-6 minutes per side.Remove from burner.While salmon cooks, continue recipe. -
4 Make Sauces and Finish Dish
Add apricot preserves to a microwave-safe bowl. Cover with a paper towel. Microwave covered until heated through, 30-45 seconds.
Carefully remove from microwave and stir in lemon juice until combined. Set aside.In a mixing bowl, combine mayonnaise, mustard, 1 tsp. water, and a pinch of salt. Set aside.Plate dish as pictured on front of card, topping salmon with apricot glaze and garnishing vegetables with mustard sauce. Bon appétit!
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