Meal Kit

Honey Mustard Glazed Salmon

with apple-potato hash

Prep & Cook Time: 30-40 min.

Cook Within: 3 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk, Fish

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 you!
A note about serious food allergies

Spring is slowly winding into summer, with winter almost completely gone, but these fall flavors taste delicious year-round. (And who knows with the weather nowadays? It may be 20 degrees on Memorial Day.) 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.

In Your Box (serves 2)

  • ½ oz. Dijon Mustard
  • Info
    12 oz. Salmon Fillets
  • Info
    ⅓ oz. Butter
  • 1 Gala Apple
  • 4 oz. Slaw Mix
  • 12 oz. Yukon Potatoes
  • 2 tsp. Meatloaf Seasoning
  • 2 Green Onions
  • ½ fl. oz. Honey
  • ¼ fl. oz. Apple Cider Vinegar

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.

  • Nutrition (per serving)

  • Calories
    958
  • Carbohydrates
    54g
  • Fat
    43g
  • Protein
    83g
  • Sodium
    1543mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Medium Non-Stick Pan
  • 1 Baking Sheet
  • 1 Mixing Bowl

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

  • If using wild-caught salmon, in Step 1, roast potatoes 17-22 minutes. Follow same instructions as regular salmon in Step 2 and 3, searing 2-4 minutes, then roasting until salmon reaches minimum internal temperature, 6-8 minutes.

  • If using chicken breasts, in Step 1, roast potatoes 13-15 minutes. Pat chicken dry and season both sides with a pinch of salt and pepper. Follow same instructions as salmon in Step 3, searing 4-5 minutes, then roasting until chicken reaches minimum internal temperature, 10-12 minutes.

  1. 1

    Start 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 oil and seasoning into potatoes. Spread into a single layer on their half (some overlap is ok) and roast in hot oven until potatoes are fork-tender, 15-20 minutes. While potatoes roast, prepare ingredients.

  2. 2

    Prepare the Ingredients

    Trim and thinly slice green onions, keeping white and green portions separate. Quarter apple and remove core. Cut into ½" dice. In a mixing bowl, 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.

  3. 3

    Finish Potatoes and Roast 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. Pour half the honey-mustard mixture into a second bowl. Brush or spoon mixture from one bowl on salmon (reserve second bowl for salmon while cooking). Keeping separate bowls prevents cross-contamination from raw protein to cooked. Roast until salmon is firm and reaches a minimum internal temperature of 145 degrees, 7-10 minutes, spooning mixture from second bowl on salmon halfway through cooking.

  4. 4

    Make the Apple Hash

    Return pan used to sear salmon to medium heat and add 2 tsp. olive oil. Add apple pieces 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, stir occasionally until liquid is evaporated, 3-5 minutes. Remove from burner. Carefully, stir cooked potato, green portions of green onions, and a pinch of salt and pepper into pan.

  5. 5

    Finish the Dish

    Plate dish as pictured on front of card. Bon appétit!

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