Meal Kit
Blackened Salmon Lettuce Cups
with guacamole crema and red cabbage slaw
Prep & Cook Time: 15-20 min.
Spice Level: Medium
Cook Within: 3 days
Contains: Fish (Salmon), Milk
- Calorie-Conscious
- Carb-Conscious
- Fiber-Rich
- Pescatarian
- Protein-Packed
- 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)
- 9 oz. Salmon
- 1 Romaine Heart
- 1 Roma Tomato
- 3 oz. Shredded Red Cabbage
- 1 Lime
- 2 oz. Jalapeno Guacamole
- 1 oz. Light Sour Cream
- 2 Green Onions
- ¼ oz. Cilantro
- 1 tsp. Blackening Seasoning
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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Calories430
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Carbohydrates18g
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Net Carbs11g
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Fat29g
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Protein30g
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Sodium820mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Non-Stick Pan
- 2 Mixing Bowls
- 1 Zester
- 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 until chicken reaches minimum internal temperature, 5-7 minutes per side.
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1 Prepare the Lettuce Cups
Cut off root end of romaine. Separate leaves of lettuce for cups. To re-crisp lettuce cups, soak in icy, cold water, 5 minutes. Thoroughly dry.
You should have about 5-6 cups total. Layer two lettuce cups for extra crunch and structural support. Lettuce cups are a delicious but messy meal. For this recipe, they can easily be converted to a salad. Simply chop romaine and top with filling after completing steps. -
2 Prepare the Ingredients
Core tomato and cut into 1/2" dice.
Stem and coarsely chop cilantro.Zest, halve, and juice lime.Trim and thinly slice green onions.Pat salmon dry. Season flesh side with blackening seasoning and a pinch of salt. -
3 Cook and Flake the Salmon
Place a medium non-stick pan over medium heat and add 1 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, 3-4 minutes per side.Remove from burner. Transfer salmon to a plate. Let cool, at least 5 minutes.After 5 minutes, or once cool enough to handle, remove skin and flake salmon into bite-sized pieces.While salmon cooks, continue recipe. -
4 Assemble the Slaw
In a mixing bowl, combine cabbage, tomatoes, 1/4 tsp. lime zest, green onions, 1 tsp. lime juice (reserve remaining for crema), and a pinch of salt and pepper. Set aside.
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5 Make Guacamole Crema and Finish Dish
In another mixing bowl, combine guacamole (to taste), sour cream, 1 tsp. remaining lime juice, and a pinch of salt.
Plate dish as pictured on front of card, filling lettuce cups with salmon and slaw. Garnish with guacamole crema (to taste) and cilantro. Bon appétit!
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