Brown Sugar Salmon

with ranch mashed potatoes and green beans

Prep & Cook Time: 30-40 min.

Cook Within: 3 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk, Fish

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

“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. Tip: Line 'em up! The best way to remove the ends of green beans is to line them up evenly, then remove them with one cut.

In Your Box (serves 2)

  • 2 Russet Potatoes
  • 8 oz. Green Beans
  • ½ oz. Dijon Mustard
  • ½ oz. Light Brown Sugar
  • Info
    12 oz. Salmon Fillets
  • Info
    2 oz. Sour Cream
  • Info
    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.

  • Nutrition (per serving)

  • Calories
    626
  • Carbohydrates
    48g
  • Fat
    32g
  • Protein
    40g
  • Sodium
    1566mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Mixing Bowl
  • 1 Medium Pot
  • 1 Colander
  • 1 Medium Non-Stick Pan

Before You Cook

  • 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 ¼ 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 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.

  • 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, 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. Remove from burner. Plate dish as pictured on front of card. Bon appétit!

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