Meal Kit
Basil Butter Salmon & Squash Cakes
with buttermilk-dill crema
Prep & Cook Time: 25-35 min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Fish (Salmon), Milk, Wheat
- Carb-Conscious
- Pescatarian
- Protein-Packed
Chef
David Welch
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)
- 1 Yellow Squash
- 9 oz. Salmon
- 3 fl. oz. Canola Oil
- ⅓ cup Tempura Mix
- 1 oz. Basil Pesto Butter
- 1 oz. Light Sour Cream
- 2 Tbsp. Cornstarch
- 2 Green Onions
- ½ oz. Grated Parmesan Cheese
- 1 tsp. Buttermilk-Dill Seasoning
- ½ tsp. Lemon N Herb 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)
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Calories940
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Carbohydrates34g
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Net Carbs32g
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Fat76g
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Protein34g
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Sodium1570mg
Recipe Steps
You Will Need
- Pepper
- Cooking Spray
- Olive Oil
- Salt
- 1 Box Grater
- 3 Mixing Bowls
- 1 Baking Sheet
- 1 Medium Non-Stick Pan
- 1 Plate
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, pat dry. Cook in a medium non-stick pan with 2 tsp. olive oil over medium heat until chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using sirloin steaks, pat dry. Cook in a medium non-stick pan with 2 tsp. olive oil over medium heat until steak reaches desired doneness, or 4-6 minutes per side for medium/medium-well. Rest, 3 minutes. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.
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1 Prepare the Ingredients
Line a mixing bowl with paper towels.
Trim yellow squash and grate into towel-lined bowl. Gather towels and squeeze out any excess moisture. Discard liquid and paper towels.Trim and thinly slice green onions.Pat salmon dry. Season flesh side with lemon n herb seasoning and a pinch of pepper. -
2 Roast the Salmon
Place salmon, skin-side down, on prepared baking sheet. Evenly top with 1 tsp. olive oil.
Roast in hot oven until salmon reaches a minimum internal temperature of 145 degrees, 13-15 minutes.Alternatively, skip roasting. Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil. Add salmon, skin-side up, to hot pan. Sear until golden-brown and salmon reaches a minimum internal temperature of 145 degrees, 4-6 minutes per side.Carefully remove from oven.While salmon roasts, continue recipe. -
3 Make the Squash Cake Batter
In another mixing bowl, combine tempura mix, a pinch of salt and pepper, cornstarch, and 1/4 cup water. Stir until combined and mixture reaches the consistency of pancake batter. If too thick, add additional water, 1 Tbsp. at a time, until desired consistency is reached.
Add yellow squash, green onions, garlic salt, half the buttermilk-dill seasoning (reserve remaining for crema), cheese, and a pinch of pepper. Stir to combine. -
4 Cook the Squash Cakes
Line a plate with a paper towel.
Place a medium non-stick pan over medium heat and add canola oil.Test oil temperature by adding a pinch of squash cake batter to it. It should sizzle gently. If it browns immediately, turn heat down and let oil cool. If it doesn't brown, increase heat.Working in batches if necessary, add four separate 1/4 cups of batter to hot pan, spacing 1" apart. Spread into an even circle, roughly 2" wide. Don't overfill cup to get evenly-sized cakes!Cook until golden-brown, 2-3 minutes per side.Remove from burner and transfer to towel-lined plate. Evenly top with a pinch of salt.While squash cakes cook, continue recipe. -
5 Make Crema and Finish Dish
In another mixing bowl, combine sour cream, remaining buttermilk-dill seasoning, and 1 Tbsp. water. Set aside.
Plate dish as pictured on front of card, topping salmon with softened butter. Garnish squash cakes with crema. Bon appétit!
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