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
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.
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
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.
Start the Potatoes
Cut potatoes into ½" dice.
Place potatoes on one half of prepared baking sheet and toss with 2 tsp. olive oil, seasoned salt, 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.
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.
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.
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 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.
Finish the Dish
Plate dish as pictured on front of card. Bon appétit!
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