Meal Kit
Brown Sugar Salmon
with ranch mashed potatoes and green beans
Prep & Cook Time: 30-40 min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Fish (Salmon), Milk
Chef
Jimmy Madla
In Your Box (serves 2)
- 2 Russet Potatoes
- 12 oz. Salmon Fillets
- 8 oz. Green Beans
- 2 oz. Sour Cream
- ½ oz. Dijon Mustard
- ½ oz. Light Brown Sugar
- 1 tsp. Powdered Ranch 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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Calories700
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Carbohydrates49g
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Net Carbs44g
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Fat38g
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Protein42g
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Sodium1500mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Baking Sheet
- 1 Mixing Bowl
- 1 Medium Pot
- 1 Medium 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
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1 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 1/4 tsp. salt and a pinch of pepper. Set aside.If using chicken breasts,wild-caught salmon, or bone-in pork chops, season same amount. -
2 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 1/2 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. -
3 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.If using chicken breasts,wild-caught salmon, or bone-in pork chops, follow same instructions, searing on one side, 4-5 minutes for chicken, 2-4 minutes for salmon (skin side up), and 2-3 minutes for pork. -
4 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.If using chicken breasts,wild-caught salmon, or bone-in pork chops, follow same instructions, placing on baking sheet seared side up. Roast in hot oven until chicken reaches a minimum internal temperature of 165 degrees, 10-12 minutes, until salmon reaches a minimum internal temperature of 145 degrees, 6-8 minutes, or until pork reaches a minimum internal temperature of 145 degrees, 8-10 minutes.While salmon roasts, cook green beans. -
5 Cook the Green Beans
Return pan used to sear salmon to medium-high heat and add 2 tsp. olive oil.
Add green beans, 1/4 cup water, 1/4 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.Remove from burner.Plate dish as pictured on front of card. Bon appétit!
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