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
A note about serious food allergies
Add a little spice to the flaky salmon, and you've got yumminess + deliciousness. Add in that it only takes two pans + a mixing bowl and not more than 15 minutes. Yumminess + deliciousness + easy + quick = Classic Home Chef Express Meal.
FD&C Blue No. 1, FD&C Blue No. 2, FD&C Red No. 40, and Artificial Colors
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.
You Will Need
Medium Non-Stick Pans
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
Customize It Instructions
If using chicken breasts, pat dry and season both sides with fajita seasoning and a pinch of salt. Follow same instructions as salmon in Step 1, cooking until chicken reaches minimum internal temperature, 5-7 minutes per side.
If using NY strip steaks, pat dry and season both sides with fajita seasoning and a pinch of salt. Follow same instructions as salmon in Step 1, cooking until steaks reach desired doneness, or 7-10 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.
Cook the Salmon
Pat salmon dry, and season flesh side with fajita seasoning and a pinch of salt.
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.Remove from burner.While salmon cooks, continue recipe.
Prepare the Ingredients
Core tomato and cut into 1/2" dice.
Halve lime. Cut one half into wedges and juice the other half.Stem cilantro and tear leaves.
Cook the Succotash
Place another medium non-stick pan over medium heat and add 1 tsp. olive oil.
Add poblano and corn to hot pan and stir occasionally until poblano softens, 3-5 minutes.Add tomatoes and 1/2 tsp. salt. Stir occasionally until tomatoes begin to soften, 2-3 minutes.Remove from burner. Stir in half the cilantro (reserve remaining for garnish) and 2 tsp. lime juice (reserve remaining for crema) until combined.
Make Crema and Finish Dish
Combine chipotle crema, 1/2 tsp. remaining lime juice, and a pinch of salt in a mixing bowl.
Plate dish as pictured on front of card, topping salmon with crema and tortilla strips and garnishing succotash with cheese and remaining cilantro. Squeeze lime wedges over meal to taste. Bon appétit!
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