Meal Kit
Culinary Collection
Crispy Onion-Crusted Salmon
with German mashed potatoes
Prep & Cook Time: 35-45 min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Fish (Salmon), Milk, Wheat
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PescatarianOver 30g protein
Chef
Maija Barnes
If you’re in the mood for fine dining, but don’t feel like leaving the house, our Culinary Collection meals are perfect for you. Our chefs have created upscale meals to make dinner time extra special, even if you’re eating in pjs. Enjoy a collection of premium steaks, seafood, burgers, and so much more.
In Your Box (serves 2)
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12 oz. Salmon Fillets
- 8 oz. Yukon Potatoes
- 8 oz. Broccolini
- 1 Lemon
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2 oz. Creme Fraiche
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1 oz. Crispy Fried Onions
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⅗ oz. Butter
- 2 tsp. Garlic Pepper
- 1 tsp. Grained Dijon Mustard
- 2 Dill Sprigs
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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Calories760
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Carbohydrates36g
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Net Carbs32g
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Fat51g
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Protein40g
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Sodium1560mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Medium Non-Stick Pan
- 1 Baking Sheet
- 1 Medium Pot
- 1 Potato Masher
- 2 Plates
- 1 Colander/Strainer
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. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using sirloin steaks, pat dry. 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 Cook the Mashed Potatoes
Cut potatoes into large evenly-sized chunks. Peel first, if desired.
Bring a medium pot with potato chunks covered by water to a boil.Once boiling, cook until fork-tender, 14-18 minutes.Remove from burner. Drain potatoes in a colander/strainer and return to pot. Add half the creme fraiche (reserve remaining for sauce), dill (prepared in a later step), mustard, 1/4 tsp. salt, butter, and 2 Tbsp. water. Mash until combined and smooth.While potatoes cook, continue recipe. -
2 Prepare the Ingredients
Halve lemon lengthwise. Cut one half into wedges and juice the other half.
Finely crush crispy onions.Stem and mince dill. -
3 Cook the Salmon
Pat salmon dry and season flesh side with 1/4 tsp. salt and a pinch of pepper.
Evenly spread crispy onions on a plate. Place salmon, flesh-side down, onto crispy onions, pressing gently to adhere.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 to another plate. Wipe pan clean and reserve.While salmon cooks, continue recipe. -
4 Roast the Broccolini
Trim bottom ends from broccolini and cut into 2" lengths.
Place broccolini on prepared baking sheet and toss with 1 tsp. olive oil, 1/4 tsp. salt, and 1/2 tsp. pepper. Spread into a single layer.Roast in hot oven until browned and fork-tender, 8-10 minutes.While broccolini roasts, continue recipe. -
5 Make Sauce and Finish Dish
Return pan used to cook salmon to medium heat. Add remaining creme fraiche, lemon juice (to taste), and garlic pepper to hot pan. Stir until combined and smooth, 30-60 seconds.
Remove from burner.Plate dish as pictured on front of card, topping salmon with sauce. Squeeze lemon wedges over to taste. Bon appétit!
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