“How come you taste so good?” Mick Jagger asked this question of brown sugar more than forty years ago, and we think we've come up with some answers here. For instance, brown sugar tastes phenomenal when mixed with pungent mustard, then slathered on delicate salmon. That brown sugar-glazed fish tastes so good when paired with ranch-y mashed potatoes, a rollicking and rocking good time packed into one dinner.
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.
You Will Need
Medium Non-Stick Pan
Before You Cook
Prepare the Ingredients
Peel and cut potatoes into large chunks.
Trim ends off green beans.
In a mixing bowl, combine Dijon and brown sugar. Set aside.
Pat salmon fillets dry, and season flesh side with ¼ tsp. salt and a pinch of pepper. Set aside.
Make the Mashed Potatoes
Bring a medium pot with potatoes, 8 cups water, and 2 tsp. salt to a boil. Cook until potatoes are tender, 14-18 minutes.
Reserve ½ cup potato cooking water. Drain potatoes in a colander and return to pot.
Add sour cream and ranch seasoning and mash until creamy. If too dry, add potato cooking water 1 Tbsp. at a time until desired consistency is reached. Cover and set aside.
While potatoes cook, sear salmon.
Sear the Salmon
Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add salmon to hot pan, skin-side up, and cook until browned, 2-4 minutes.
Flip salmon and remove from burner. Salmon will finish cooking in a later step.
Glaze and Roast the Salmon
Transfer salmon to prepared baking sheet, skin-side down. Brush Dijon-brown sugar mixture on flesh side.
Roast in hot oven until salmon reaches a minimum internal temperature of 145 degrees, 7-10 minutes.
Wipe pan clean and reserve.
While salmon roasts, cook green beans.
Cook the Green Beans
Return pan used to sear salmon to medium-high heat and add 2 tsp. olive oil.
Add green beans, ¼ cup water, ¼ tsp. salt, and a pinch of pepper to hot pan. Stir occasionally until water evaporates and beans are tender but still crisp, 6-8 minutes.
If green beans need more time, add 2 Tbsp. water and stir occasionally, 1-3 minutes.
Plate dish as pictured on front of card. Bon appétit!
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