Meal Kit
Chipotle Salmon
asparagus and mashed potatoes
Prep & Cook Time: 60+ min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Tree Nuts (Almonds), Fish (Salmon), Milk, Soy
Chef
Patrick Le Beau
In Your Box (serves 2)
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12 oz. Salmon Fillets
- 12 oz. Fingerling Potatoes
- 5 oz. Asparagus
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1 oz. Shredded Cheddar-Jack Cheese
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1 oz. Smoked Almonds
- 2 Green Onion
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⅗ oz. Butter
- 2 tsp. Mirepoix Broth Concentrate
- 2 tsp. Chipotle 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) jOQzZl3A
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Calories830
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Carbohydrates36g
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Net Carbs29g
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Fat55g
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Protein44g
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Sodium1640mg
Recipe Steps
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 prep
cut potatoes into bite size pieces
slice green onions, separate greens from whitetrim asparaguschop smoked almonds -
2 cooking the potatoes
in a small pot, add potatoes with enough water to cover and simmer until fork tender
to finish, strain and reserve 1.5 C wateradd potatoes back to pan and smash with cheddar-jack, 1/2 of the butter 1T olive oil, 1/4 t salt and 3/4 cup of the watermix until creamy, fold in green onion topsadd more water to adjust consistency as needed -
3 cooking the salmon and the asparagus
preheat oven to 400
while the potatoes cook, heat medium non stick over medium high heat with 2 t olive oilseason fish with 1/4t salt and 1/2 of the chipotle seasoning on the flesh sidesear for 2-3 minutes and transfer to prepared baking panadd asparagus to pan and drizzle with 1t olive oil and season with 1/4 t saltroast for 8 minutes until salmon is cooked -
4 sauce
using the pan from the salmon return to low heat and sweat green onion bases for 2-3 minutes
add demi, 2T water and butter to pan, swirl to make sauce, adding more water as needed for consistency -
5 plate
plate
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