Meal Kit
Chipotle Adobo Salmon Cakes
with poblano hash and lime crema
Prep & Cook Time: 40-50 min.
Spice Level: Medium
Cook Within: 3 days
Contains: Fish (Salmon), Milk, 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
- 1 Poblano Pepper
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3 oz. Chipotle Crema
- 1 Lime
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½ cup Panko Breadcrumbs
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½ oz. Grated Cotija Cheese
- 1½ tsp. Adobo 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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Calories720
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Carbohydrates44g
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Net Carbs40g
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Fat47g
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Protein34g
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Sodium1490mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 2 Medium Non-Stick Pans
- 2 Mixing Bowls
- 1 Microwave-Safe Bowl
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 Prepare Ingredients and Make Lime Crema
Cut potatoes into 1/2" dice. In a microwave-safe bowl, add potatoes and 1 Tbsp. water. Cover with a damp paper towel and microwave covered until tender, 5-7 minutes.
Carefully remove bowl from microwave and drain excess liquid.While potatoes par-cook, zest and halve lime. Cut one half into wedges and juice the other half.Stem poblano, seed, and cut into 1/2" dice. Poblano peppers can vary in spice level; most are mild, but a few can be quite hot. Wash hands and cutting board after prepping. In a mixing bowl, combine half the chipotle crema (reserve remaining for salmon cakes), 1 tsp. lime juice (reserve remaining for hash), and a pinch of salt. Set aside. -
2 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, 3-4 minutes per side.Remove from burner. Transfer salmon to another mixing bowl. Reserve pan; no need to wipe clean. -
3 Form the Salmon Cakes
Carefully remove skin from salmon and discard. Salmon may be hot! Use a utensil. Using two forks, flake salmon into small pieces.
Add panko, remaining chipotle crema, adobo seasoning, and 1 tsp. lime zest. Stir vigorously to combine, breaking up any larger pieces.Form salmon mixture into four evenly-sized cakes, about 3" in diameter. Chill cakes in refrigerator until firm, 10-12 minutes.While cakes chill, continue recipe. -
4 Make the Poblano Hash
Place another medium non-stick pan over medium heat and add 2 tsp. olive oil. Add poblanos (to taste) to hot pan and stir occasionally, 2 minutes.
Increase heat to medium-high. Add par-cooked potatoes and stir occasionally until browned, 8-10 minutes.Remove from burner. Stir in remaining lime juice. -
5 Cook Salmon Cakes and Finish Dish
Return pan used to cook salmon to medium-high heat and add 1 Tbsp. olive oil. Remove salmon cakes from refrigerator. Add chilled salmon cakes to hot pan. Sear undisturbed until browned, 2-3 minutes per side.
Flip salmon cakes gently to keep intact.Remove from burner.Plate dish as pictured on front of card, topping salmon cakes with lime crema and garnishing poblano hash with cheese. Squeeze lime wedges over to taste. Bon appétit!
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