BBQ Salmon with Grilled Buttermilk Corn and Cheddar Poblano Potatoes
easy prep & grill bag included
Prep & Cook Time:20-30 min.
Cook Within:3 days
Spice Level:Not Spicy
All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
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.
Before You Cook
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
Prepare the Ingredients
Spray grill with cooking spray and heat grill to medium-high heat. Thoroughly rinse any fresh produce and pat dry.
Place potatoes, poblanos, and a pinch of salt and pepper in provided grill bag. Roll open end of bag to seal and gently shake to mix.
Peel husk off corn.
Pat salmon dry, and season flesh side with a pinch of salt and pepper.
Grill the Meal
Place grill bag and corn on hot grill and cook until potatoes are warmed through and corn is tender, 8-12 minutes, turning corn every four minutes.
While grill bag cooks, place salmon on hot grill and cook until salmon reaches a minimum internal temperature of 145 degrees, 4-6 minutes per side.
Finish the Meal
Carefully, open grill bag and scoop out potatoes.
Plate dish as pictured on front of card, topping potatoes with cheese. Top corn with butter and seasoning blend (to taste). Top salmon with BBQ sauce and crispy onions. Bon appétit!
For a Rainy Day
If cooking indoors, preheat oven to 400 degrees. Thoroughly rinse any fresh produce and pat dry. Prepare a baking sheet with foil and cooking spray. Pat salmon dry, and season flesh side with a pinch of salt and pepper. Place potatoes, poblanos, 1 Tbsp. olive oil, and a pinch of salt and pepper on prepared baking sheet and toss to coat. Spread into a single layer on one side. Place corn on the other side and drizzle with 2 tsp. olive oil. Roast in hot oven until vegetables are tender, 11-15 minutes. While vegetables roast, 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, 4-6 minutes per side. Remove from burner. Follow same instructions as grilling for plating.
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