Family Meal Kit
Premium
Blood Orange-Glazed Salmon
with mashed potatoes and arugula salad
Prep & Cook Time: 25-35 min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Fish (Salmon), Milk
- Calorie-Conscious
- Protein-Packed
Chef
Laura Alpern
In Your Box (serves 4)
- 24 oz. Red Potatoes
- 18 oz. Salmon
- 1 Blood Orange
- 2 oz. Baby Arugula
- 2 oz. Cream Cheese
- 1 fl. oz. Pure Maple Syrup
- ½ oz. Shredded Parmesan Cheese
- ½ oz. Balsamic Vinaigrette
- 1½ 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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Calories510
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Carbohydrates44g
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Net Carbs40g
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Fat25g
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Protein32g
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Sodium1120mg
Recipe Steps
You Will Need
- Pepper
- Butter
- Olive Oil
- Salt
- 1 Medium Pot
- 1 Mixing Bowl
- 1 Large Non-Stick Pan
- 1 Potato Masher
- 1 Plate
- 1 Colander/Strainer
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 Ingredients
Cut potatoes into large evenly-sized chunks.
Halve and juice orange.Pat salmon dry. Season flesh side with 1/3 the garlic salt (reserve remaining for mashed potatoes) and a pinch of pepper. -
2 Make the Mashed Potatoes
Bring a medium pot with potato chunks and 1 tsp. salt covered by water to a boil.
Once boiling, cook until fork-tender, 14-18 minutes.Remove from burner. Reserve 3/4 cup potato cooking water. Drain potatoes in a colander/strainer and return to pot.Add 1 Tbsp. butter, cream cheese, remaining garlic salt, and 1/4 cup reserved potato cooking water. Mash until combined and smooth.If too thick, add additional reserved potato cooking water, 1 Tbsp. at a time, until desired consistency is reached.While potatoes cook, continue recipe. -
3 Cook the Salmon
Place a large 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, 3-4 minutes per side.Reduce heat to medium-low. Transfer salmon to a plate and tent with foil. Wipe pan clean and keep over medium-low heat. -
4 Make the Glaze
Add 3 Tbsp. orange juice, maple syrup, and remaining 1 Tbsp. butter to hot pan. Stir often until combined and slightly thickened, 3-5 minutes.
Remove from burner.While glaze cooks, continue recipe. -
5 Assemble Salad and Finish Dish
In a mixing bowl, combine arugula, vinaigrette, shredded cheese, and a pinch of salt and pepper. Kids want to help? With supervision, have them help prepare the salad.
Plate dish as pictured on front of card, topping salmon with glaze and salad. Bon appétit!
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