Meal Kit
Cheese Crunch Salmon
with horseradish crema
Prep & Cook Time: 25-35 min.
Spice Level: Medium
Cook Within: 3 days
Contains: Fish (Salmon), Milk, Eggs, Wheat
- Protein-Packed
Chef
Laura Alpern
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. Red Potatoes
- 9 oz. Salmon
- 2 oz. Creme Fraiche
- 1 oz. Grated Parmesan Cheese
- 0.44 oz. Mayonnaise
- 1 Tbsp. Horseradish Sauce
- ⅓ oz. Panko Breadcrumbs
- 6 Chive Sprigs
- 3 Thyme Sprigs
- 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)
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Calories690
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Carbohydrates40g
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Net Carbs37g
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Fat47g
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Protein35g
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Sodium1300mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Baking Sheet
- 2 Mixing Bowls
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 antibiotic free chicken, pat dry. Add chicken to a medium non-stick pan with 2 tsp. olive oil over medium heat. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using filets mignon or sirloin steaks, pat dry. Add steaks to a medium non-stick pan with 2 tsp. olive oil over medium heat. Cook until steak reaches desired doneness, or 4-6 minutes per side for medium/medium-well. Rest, 3 minutes. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.
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1 Prepare the Ingredients
Quarter potatoes. If larger than a ping-pong ball, cut into six to eight wedges.
Stem and coarsely chop thyme.Mince chives.In a mixing bowl, combine cheese, panko, 1 tsp. olive oil, and a pinch of salt and pepper. Set aside.Pat salmon dry. Season flesh side with a pinch of salt and pepper. -
2 Start the Potatoes
Place potatoes on prepared baking sheet and toss with 2 tsp. olive oil, garlic salt, 1/4 tsp. pepper, and 1 tsp. thyme. Spread into a single layer.
Roast in hot oven, 10 minutes.Carefully remove from oven. -
3 Add the Salmon
Push potatoes to one side of sheet. Sheet and potatoes will be hot! Use a utensil.
Place salmon, skin-side down, on empty side of sheet. Evenly top with mayonnaise, then panko mixture, pressing gently to adhere. Sheet will be hot! Use caution. -
4 Finish the Potatoes and Salmon
Roast in hot oven until potatoes are tender and salmon reaches a minimum internal temperature of 145 degrees, 10-15 minutes.
Carefully remove from oven.While potatoes and salmon roast, continue recipe. -
5 Make Crema and Finish Dish
In another mixing bowl, combine creme fraiche, horseradish (to taste), chives, 1 tsp. water, and a pinch of salt and pepper.
If too thick, add additional water, 1 tsp. at a time, until desired consistency is reached.Plate dish as pictured on front of card, topping salmon with crema (to taste). Bon appétit!
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