Express
Hatch Green Chile and Garlic Salmon
with poblano and butternut squash
Prep & Cook Time: 10-15 min.
Spice Level: Spicy
Cook Within: 3 days
Contains: Fish (Salmon)
- Calorie-Conscious
- Carb-Conscious
- Paleo-Friendly
Chef
Jimmy Shay
In Your Box (serves 2)
- 12 oz. Cubed Butternut Squash
- 9 oz. Salmon
- 1 Poblano Pepper
- 2 oz. Fire-Roasted Diced Hatch Green Chile Peppers
- 2 Garlic Cloves
- 1 tsp. Taco Seasoning
- ¾ tsp. Amarillo 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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Calories520
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Carbohydrates27g
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Net Carbs22g
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Fat35g
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Protein29g
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Sodium830mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Non-Stick Pan
- 1 Large Non-Stick Pan
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 breasts, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using filets mignon, 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 Vegetables
Stem poblano pepper, 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.
Place a large non-stick pan over medium heat and add 2 tsp. olive oil. Add butternut squash, poblanos (to taste), a pinch of salt, and taco seasoning to hot pan. Add 1/4 cup water, cover, and stir occasionally until vegetables are tender and water is mostly evaporated, 8-12 minutes.If pan is dry, add additional water, 1 Tbsp. at a time, as needed.Remove from burner.While vegetables cook, continue recipe. -
2 Prepare the Ingredients
Mince garlic.
Pat salmon dry and season flesh side with amarillo seasoning. -
3 Cook the Salmon
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 a plate and set aside. Wipe pan clean and reserve. -
4 Make Topping and Finish Dish
Return pan used to cook salmon to medium heat and add 2 tsp. olive oil. Add garlic to hot pan and stir often until fragrant, 30-60 seconds.
Add hatch green chiles (to taste) and a pinch of salt and pepper. Stir occasionally until peppers are heated through, 1-2 minutes.Remove from burner.Plate dish as pictured on front of card, topping salmon with hatch green chile topping (to taste). Bon appétit!
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