Meal Kit
Culinary Collection
Blistered-Tomato Salmon
with creamy spinach gemelli
Prep & Cook Time: 50-60 min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Fish (Salmon), Milk, Wheat
Chef
David Padilla
The breaking up of tomatoes into liquid-y mush is a time-honored culinary tradition; how do you think Italian grandmas make their sauces? This sauce breaks down tomatoes with green onions and garlic, adding magic to tender salmon. Creamy spinach pasta lets this meal go wild, like a blister in the sun. (Can't forget to reference that song!)
In Your Box (serves 2)
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12 oz. Salmon Fillets
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4 fl. oz. Cream Sauce Base
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6 oz. Gemelli Pasta
- 4 oz. Grape Tomatoes
- 2 oz. Baby Spinach
- 2 Green Onions
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½ oz. Grated Parmesan
- 2 Garlic Cloves
- 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)
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Calories900
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Carbohydrates73g
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Net Carbs65g
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Fat45g
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Protein52g
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Sodium1420mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Baking Sheet
- 1 Medium Pot
- 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 a protein, pat dry, and season both sides with a pinch of salt and pepper.
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If using ahi tuna, place a medium non-stick pan over medium-high heat and add 1 tsp. olive oil. Add tuna and cook until tuna reaches minimum internal temperature, 4-5 minutes per side. Tuna is often enjoyed medium-rare (pink in the middle). For medium-rare, cook 1-2 minutes per side. Consuming raw or undercooked tuna may increase your risk for food-borne illness.
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If using filets mignon, follow same instructions as salmon in Step 3, searing on one side until browned, 2-3 minutes, then roasting until steaks reach minimum internal temperature, 12-14 minutes. Rest, 3 minutes.
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If using chicken breasts, pat dry and season with a pinch of salt and pepper. Follow same instructions as salmon in Step 3, searing on one side until browned, 2-3 minutes, then roasting until chicken reaches minimum internal temperature, 10-12 minutes.
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1 Prepare the Ingredients
Coarsely chop spinach.
Trim green onions and thinly slice on an angle, keeping white and green portions separate.Halve tomatoes.Mince garlic.Pat salmon dry, and season flesh side with a pinch of salt and pepper. -
2 Make the Creamy Spinach Gemelli
Once water is boiling, add pasta and cook until al dente, 12-13 minutes.
Reserve 1/4 cup pasta cooking water. Drain pasta in a colander.Return pot used to cook pasta to medium-high heat with 1 tsp. olive oil. Add spinach, seasoning blend, and 1/4 tsp. salt to hot pot. Cook until spinach is wilted, 30-60 seconds.Add pasta cooking water, cream base, Parmesan, and a pinch of salt. Bring to a simmer.Once simmering, cook until thickened, 2-3 minutes.Remove from burner and stir in pasta. -
3 Cook the Salmon
Place a large non-stick pan over medium-high heat. Add 1 tsp. olive oil and salmon, skin side up, to hot pan. Sear on one side until golden brown, 2-4 minutes.
Transfer to prepared baking sheet, seared side up. Wipe pan clean and reserve.Roast in hot oven until salmon is firm and reaches a minimum internal temperature of 145 degrees, 7-10 minutes.While salmon roasts, make topping. -
4 Make the Topping
Return pan used to cook salmon to medium-high heat and add 1 tsp. olive oil. Add garlic and white portions of green onions to hot pan and stir often until aromatic, 30-45 seconds.
Add tomatoes and a pinch of salt and pepper. Stir often, breaking up tomatoes, until blistered and breaking apart, 4-5 minutes.Remove from burner. -
5 Finish the Dish
Plate dish as pictured on front of card, garnishing salmon with topping and green portions of green onions. Bon appétit!
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