Culinary Collection

Cherry Balsamic-Glazed Salmon

with Asiago potatoes and Brussels sprouts

Prep & Cook Time: 25-35 min.

Cook Within: 3 days

Difficulty Level: Expert

Spice Level: Not Spicy

Contains: Fish (Salmon), Milk

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check 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

Tangy cherry, sweet balsamic, savory salmon, a little bit of bitter Brussels sprouts, and a whole lot of umami throughout. This dish doesn't only look good, but it's the full experience for your tastebuds.

In Your Box (serves 2)

  • 12 oz. Yukon Potatoes
  • Info
    12 oz. Salmon Fillets
  • 8 oz. Brussels Sprouts
  • 1 Lemon
  • Info
    2 oz. Crème Fraîche
  • 1⅖ oz. Sour Cherry Jam
  • 1 fl. oz. Balsamic Glaze
  • Info
    1 oz. Shredded Asiago Cheese
  • 1 Tbsp. Stone Ground Mustard
  • ½ tsp. Garlic Salt
Contains: Artificial Colors and Sulfites
Food intolerance information

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
    840
  • Carbohydrates
    65g
  • Fat
    46g
  • Protein
    45g
  • Sodium
    1570mg

Recipe Steps

You Will Need

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

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

  • If using sirloin steak, filets mignon, or NY strip steak, pat dry and season both sides with 1/4 tsp. salt and a pinch of pepper. Follow same instructions as salmon in Step 4, cooking until steaks reach desired doneness, or 4-6 minutes per side for medium/medium-well. Rest, 3 minutes.

  • 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 4, cooking until chicken reaches minimum internal temperature, 5-7 minutes per side.

  1. 1

    Make the Mashed Potatoes

    Cut potatoes into large evenly-sized chunks. Bring a medium pot with potato chunks covered by water to a boil. Once boiling, cook until fork-tender, 14-18 minutes.

    Reserve 1/2 cup potato cooking water. Drain potatoes in a colander and return to pot.

    Add crème fraîche, 1/4 tsp. salt, 1/2 tsp. pepper, and cheese. Mash until desired consistency is reached. If too thick, add reserved potato cooking water, 1 Tbsp. at a time, as needed.

    While potatoes cook, continue recipe.

  2. 2

    Prepare the Ingredients

    Trim stems off Brussels sprouts and halve vertically (quarter if larger than a ping-pong ball).

    Zest and halve lemon. Cut one half into wedges and juice the other half.

  3. 3

    Roast the Brussels Sprouts

    Place Brussels sprouts on prepared baking sheet and toss with 1 Tbsp. olive oil, garlic salt, and a pinch of pepper.

    Spread into a single layer, cut-side down, and roast in hot oven until tender and browned, 14-16 minutes.

    Remove Brussels sprouts from oven. Add mustard, 1 tsp. lemon zest, and 1 Tbsp. lemon juice and carefully stir until combined.

    While Brussels sprouts roast, continue recipe.

  4. 4

    Cook the Salmon

    Pat salmon dry and season flesh side with 1/4 tsp. salt and a pinch of pepper.

    Place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Add salmon, skin side up, to hot pan and sear until golden-brown and salmon reaches a minimum internal temperature of 145 degrees, 4-6 minutes per side.

    Remove from burner. Transfer salmon to a plate. Wipe pan clean and reserve.

  5. 5

    Make Sauce and Finish Dish

    Return pan used to cook salmon to medium heat. Add jam, balsamic glaze, and 2 Tbsp. water. Bring to a simmer.

    Once simmering, stir occasionally until sauce thickens enough to coat the back of a spoon, 1-2 minutes.

    Remove from burner.

    Plate dish as pictured on front of card, topping salmon with glaze. Squeeze lemon wedges over to taste. Bon appétit!

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