Meal Kit
Cajun-Style Salmon Burger
with herbed potatoes and remoulade
Prep & Cook Time: 50-60 min.
Spice Level: Mild
Cook Within: 3 days
Contains: Fish (Salmon), Milk, Eggs, Wheat
Chef
Jimmy Shay
Whether you’re a first time customer, you’ve been a part of the Home Chef family since day one, or you’re somewhere in the middle, our Classic Meal Kits will never steer you wrong. These meal kits have been with us from the start and keep getting better. With numerous options each week, you’ll find delicious and creative meals for any skill level and dietary preference. You can’t go wrong with the classics.
In Your Box (serves 2)
- 12 oz. Yukon Potatoes
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9 oz. Salmon
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2 Brioche Buns
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2 fl. oz. Remoulade
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1 oz. Creme Fraiche
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¼ cup Panko Breadcrumbs
- ½ oz. Baby Arugula
- ¼ oz. Dijon Mustard
- 1 tsp. Cajun Seasoning
- 1 tsp. Chimichurri 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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Calories1040
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Carbohydrates88g
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Net Carbs82g
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Fat61g
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Protein40g
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Sodium1680mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 2 Baking Sheets
- 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
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1 Roast the Potatoes
Quarter potatoes and pat dry.
Place potatoes on one prepared baking sheet and toss with 4 tsp. olive oil, half the chimichurri seasoning (reserve remaining for after roasting), 1/4 tsp. salt, and a pinch of pepper.Spread into a single layer. Roast in hot oven until lightly browned, 25-30 minutes, tossing once halfway through.Carefully remove from oven. Toss potatoes with remaining chimichurri seasoning.While potatoes roast, continue recipe. -
2 Roast the Salmon
Pat salmon dry and season flesh side with a pinch of pepper.
Place salmon, skin-side down, on second prepared baking sheet.Roast in hot oven until salmon reaches a minimum internal temperature of 145 degrees, 13-15 minutes. -
3 Form the Patties
Carefully remove salmon from oven and cool, 5 minutes.
Once cool enough to handle, carefully peel salmon skin away from flesh and discard. Place cooled salmon in a mixing bowl. Using a fork or hands, shred into small pieces.Add panko, half the mustard (reserve remaining for arugula), crème fraîche, Cajun seasoning (to taste), and a pinch of salt. Stir mixture until it becomes slightly sticky. Form mixture into 2 equally-sized patties, about 5" in diameter.Place patties in freezer to chill until firm, 10-15 minutes. -
4 Toast Buns and Cook Patties
Place a large non-stick pan over medium heat.
Add buns, cut-side down, to hot, dry pan. Toast until lightly browned, 2-3 minutes.Transfer buns to a plate. Keep pan over medium heat.Once patties are firm, remove from freezer.Add 2 tsp. olive oil and patties to hot pan. Cook until heated through and golden-brown, 3-5 minutes per side.Be gentle when flipping patties.Remove from burner. -
5 Make Arugula Salad and Finish Dish
In another mixing bowl, combine arugula, 1 tsp. olive oil, a pinch of pepper, and remaining mustard. Toss or gently stir to coat.
Plate dish as pictured on front of card, topping bottom bun with patty, remoulade, arugula salad, and top bun. Bon appétit!
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