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
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.
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
Roast The Potatoes
Halve potatoes lengthwise
Toss fingerling potatoes with 2 tsp. olive oil, ¼ tsp salt, and a pinch of pepper on prepared baking sheet. Spread into a single layer and roast until golden brown and fork-tender, 18-20 minutes.
While potatoes cook, prepare the ingredients..
Prepare The Ingredients
Core tomato and cut into ½" rounds
Cook The Salmon
Pat salmon fillets dry and season with a pinch of salt and pepper.
"Place a medium non-stick pan over medium heat and add 1 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."
Transfer to a bowl and lightly flake. Toss with mayo, chesapeake seasoning, and garlic.
Reserve pan; no need to wipe clean.
Cook The Garlic
In the same pan over medium heat, add garlic and cook 1-2 minutes. Remove from pan and add to salmon mixture. Toss to coat.
Toast The Buns and Finish The Dish
Add buns cut side down to pan and lightly toast.
Plate dish as pictured on front of card, topping potatoes with green onion tops. Bon appétit!
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