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
A note about serious food allergies
“How come you taste so good?” Mick Jagger asked this question of brown sugar more almost fifty 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.
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
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
If using chicken breasts, pat dry and season both sides with 1/4 tsp. salt and a pinch of pepper. Follow same instructions as salmon in Step 3, cooking until browned, 4-5 minutes on one side. Follow same instructions as salmon in Step 4, roasting until chicken reaches minimum internal temperature, 8-10 minutes.
If using sirloin steaks, pat dry and season both sides with 1/4 tsp. salt and a pinch of pepper. Follow same instructions as salmon in Steps 3, cooking until browned, 2-3 minutes on one side. Follow same instructions as salmon in Step 4, roasting until steaks reach minimum internal temperature, 10-12 minutes.
If using wild-caught salmon fillets, pat dry. Follow same instructions as salmon in Steps 1 and 3, searing flesh side until golden brown, 2-4 minutes. Follow same instructions as salmon in Step 4, roasting until salmon reaches minimum internal temperature, 7-10 minutes.
Prepare the Ingredients
Peel and cut potatoes into large evenly-sized 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.
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. 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 sear until browned, 2-4 minutes.
Flip salmon, and cook, 30 seconds.
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 or spoon Dijon-brown sugar mixture on flesh side. Wipe pan clean and reserve.
Roast in hot oven until salmon reaches a minimum internal temperature of 145 degrees, 7-10 minutes.
While salmon roasts, cook green beans.
Cook Green Beans and Finish Dish
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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