Express
Butter Cracker Salmon with Garlic Aioli and Blistered Tomato Green Bean Almandine
stovetop cooking
Prep & Cook Time: 10-15 min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Tree Nuts (Almonds), Fish (Salmon), Eggs, Wheat, Soy
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Under %{max_calories} caloriesUnder 35g carbs
Crackers on salmon? Wha? Don't knock it until you try it, and what we're trying to do here in this space is tell you: TRY IT! Light and flaky salmon with a crunchy top? With a garlic lemon aioli to garnish? It's already in your basket, isn't it?
In Your Box (serves 2)
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- 8 oz. Green Beans
- 1 Roma Tomato
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- 0.14 oz. Lemon Juice
- 1 tsp. Cornstarch
- ½ 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) d3Vjlp3D
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Calories620
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Carbohydrates16g
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Net Carbs11g
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Fat45g
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Protein39g
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Sodium1230mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Non-Stick Pan
- 2 Mixing Bowls
- 1 Large 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
Customize It Instructions
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If using chicken breasts, pat dry and season both sides with a pinch of salt and pepper. Follow same instructions as salmon in Step 1, adding topping and cooking until chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using mahi-mahi, pat dry and halve. Season both sides with a pinch of salt and pepper. Follow same instructions as salmon in Step 1, adding topping and cooking until fish reaches minimum internal temperature, 3-4 minutes per side. Fish thickness can vary; if you receive a thinner fillet, we recommend checking for doneness sooner.
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Cook the Salmon
Coarsely crush crackers.
Combine cornstarch and 1 tsp. olive oil in a mixing bowl.Pat salmon dry, and season flesh side with a pinch of salt and pepper. Top flesh side evenly with cornstarch-olive oil mixture, then crackers, pressing gently to adhere.Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Add salmon, cracker side down, to hot pan. Cook until golden brown and salmon reaches a minimum internal temperature of 145 degrees, 4-6 minutes per side.Remove from burner.While salmon cooks, prepare tomato and cook vegetables. -
Prepare the Tomato
Core tomato and cut into 1/2" dice.
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Cook the Green Beans
Place a large non-stick pan over medium heat.
Add almonds and a pinch of salt to hot pan and cook until lightly toasted, 30-60 seconds. Remove to bowl and set aside.Return pan to medium-high heat and add 2 tsp. olive oil. Add green beans to hot pan and cook, 1 minute.Add ¼ cup water, garlic salt, and a pinch of salt and pepper. Cover, and cook until tender, 6-8 minutes.Add tomato and stir occasionally until tomato is tender, 1-2 minutes.Remove from burner. Add toasted almonds to pan and stir to combine. -
Make Aioli and Finish Dish
Combine lemon juice and garlic aioli in another mixing bowl.
Plate dish as pictured on front of card, topping salmon with aioli. Bon appétit!
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