Meal Kit
Culinary Collection
Baked Butter Cracker Salmon
with garlic mashed red potatoes and Parmesan green beans
Prep & Cook Time: 50-60 min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Fish (Salmon), Milk, Wheat, Soy
Chef
Ryan Pugh
Crackers and salmon? Indeed! What can be better than the textural contrast between the crunchy, butter-y rich and sweet crackers and the flaky, tender fish? You don't have to answer, just think about the slightly grassy, slightly citrus-y notes of dill in lemon-y cream sauce drizzled on top. I think now we're thinking the same thing: which one of us can order this delightful meal the fastest.
In Your Box (serves 2)
- 12 oz. Red Potatoes
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12 oz. Salmon Fillets
- 8 oz. Green Beans
- 1 Lemon
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2 oz. Sour Cream
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2 oz. Light Cream Cheese
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1 oz. Shredded Parmesan Cheese
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4 Butter Crackers
- 2 Dill Sprigs
- 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)
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Calories770
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Carbohydrates49g
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Net Carbs43g
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Fat45g
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Protein49g
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Sodium1620mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Baking Sheet
- 1 Medium Pot
- 1 Small 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
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1 Prepare the Ingredients
Zest and halve lemon. Cut one half into wedges and juice the other half.
Cut potatoes into large evenly-sized chunks.Finely crush crackers.Stem and mince dill. Pat salmon dry, and season flesh side with a pinch of salt and pepper. -
2 Make the Mashed Potatoes
Bring a medium pot with potato chunks covered by water to a boil. Cook until fork-tender, 14-18 minutes.
Reserve 1/2 cup potato cooking water. Drain potatoes in a colander and return to pot.Add half the cream cheese (reserve remaining for sauce), garlic salt, sour cream, 2 Tbsp. potato cooking water, and a pinch of salt and pepper. Mash until creamy. If too thick, add remaining potato cooking water, 1 Tbsp. at a time, until desired consistency is reached. Cover and set aside.While potatoes boil, start green beans. -
3 Start the Green Beans
Trim ends off green beans.
Place green beans on prepared baking sheet and toss with 2 tsp. olive oil and a pinch of salt and pepper.Spread into a single layer. Roast in hot oven, 5 minutes.Remove from oven. Green beans will finish cooking in a later step.While green beans roast, prepare salmon. -
4 Finish the Green Beans and Salmon
Drizzle flesh side of salmon with 1 tsp. olive oil. Place crushed crackers on a plate. Place salmon, flesh side down, on crackers and gently press to adhere.
Push green beans to one side of baking sheet and top with Parmesan. Baking sheet will be hot! Use a utensil. Transfer salmon, butter-cracker crust side up, to empty half.Roast in hot oven until green beans are tender, butter cracker crust is golden-brown, and salmon reaches a minimum internal temperature of 145 degrees, 10-12 minutes. -
5 Make Sauce and Finish Dish
Place a small non-stick pan over medium heat. Add remaining cream cheese, 2 Tbsp. water, and a pinch of salt and pepper to hot pan.
Bring to a simmer. Once simmering, stir constantly until creamy and slightly thickened, 30-60 seconds.Remove from burner and stir in dill, lemon zest, and 1 tsp. lemon juice until combined.Plate dish as pictured on card, topping salmon with sauce. Squeeze lemon wedges over dish to taste. Bon appétit!
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