All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and 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
Fall is slowly winding into winter, but fall flavors taste delicious year-round. (And who knows with the weather nowadays? It may be 80 degrees on Thanksgiving.) Specifically, we're talking the subtle sweetness of apple, the sticky delight of honey, and the perfect pungent kick of mustard brought together in a sauce that makes the flakey salmon simply sing. The apple potato hash brings further fall fabulousness, but again, who cares so much about the seasons? You don't need a weatherman to know which way the flavor goes.
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 Pan
Before You Cook
Roast the Potatoes
Cut potatoes into ½" dice.
Place potatoes on one half of prepared baking sheet and toss with 2 tsp. olive oil, seasoning blend, and a pinch of pepper. Massage seasoning into potatoes.
Spread into a single layer on their half and roast in hot oven until potatoes are fork-tender, 15-20 minutes.
While potatoes roast, prepare ingredients.
Prepare the Ingredients
Trim and thinly slice green onions, keeping white and green portions separate.
Quarter apple and remove core. Cut into ½" dice.
Combine mustard, honey, apple cider vinegar, and a pinch of salt and pepper. Set aside.
Pat salmon dry, and season flesh side with a pinch of salt and pepper.
Roast the Salmon
Place a medium non-stick pan over medium-high heat. Add 1 tsp. olive oil and salmon, skin side up, to hot pan. Sear on one side until golden brown, 2-4 minutes.
Transfer salmon to empty half of baking sheet, seared side up. Reserve pan; no need to wipe clean.
Brush or spoon half the honey-mustard mixture over salmon (reserve remaining for salmon while cooking).
Roast until salmon is firm and reaches a minimum internal temperature of 145 degrees, 7-10 minutes, spooning remaining mixture on halfway through cooking.
Make the Apple Hash
Return pan used to sear fish to medium heat and add 2 tsp. olive oil.
Add apples and white portions of green onions to hot pan. Stir occasionally until lightly browned, 2-3 minutes.
Add slaw, butter, ¼ cup water, ¼ tsp. salt, and a pinch of pepper. Bring to a simmer. Once simmering, cook until liquid is evaporated, 3-5 minutes.
Remove from burner. Carefully, add cooked potato, green portions of green onions, and a pinch of salt and pepper to pan and stir to combine.
Finish the Dish
Plate dish as pictured on front of card. Bon appétit!
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