Meal Kit
Preserved Lemon-Butter Salmon
with thyme mashed potatoes & zucchini
Prep & Cook Time: 30-40 min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Fish (Salmon), Milk
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Under %{max_calories} calories
Chef
Jimmy Cababa
Impress your family and friends with your culinary knowledge: preserved lemon is pickled lemon, and a popular condiment in India and North Africa. When melded with creamy rich butter, the intense lemon flavor augments this salmon to a degree that's beyond impressive. You'll be preserving this recipe in the front of your binder. Tip: Easy way to remove thyme from stem: just pinch the top and run your fingers down the stem. Presto! The leaves should just fall off.
In Your Box (serves 2)
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12 oz. Salmon Fillets
- 12 oz. Red Potatoes
- 2 Zucchini
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1 oz. Butter
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1 oz. Sour Cream
- 1 oz. Preserved Lemon Slices
- 2 Garlic Cloves
- 1 tsp. Chimichurri Seasoning
- 3 Thyme Sprigs
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) N3DyvvPj
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Calories680
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Carbohydrates41g
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Net Carbs36g
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Fat42g
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Protein41g
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Sodium1480mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Medium Pot
- 1 Colander
- 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
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1 Cook the Potatoes
Stem and mince thyme.
Quarter potatoes. Bring a medium pot with potatoes, 4 cups water, and 1 tsp. salt to a boil. Once boiling, cook until fork-tender, 15-18 minutes.Reserve 1/2 cup potato cooking water. Drain potatoes in a colander and return to pot. Add sour cream, half the potato cooking water, thyme, 1/4 tsp. salt, and a pinch of pepper. Mash until smooth. If dry, add remaining potato cooking water, 1 Tbsp. at a time. Cover and set aside.While potatoes boil, prepare ingredients. -
2 Prepare the Ingredients
Mince preserved lemons.
Trim zucchini ends, halve lengthwise, and cut into 1/4” half-moons.Mince garlic.Pat salmon dry, and season flesh side with 1/4 tsp. salt and a pinch of pepper.If using wild-caught salmon or chicken breasts, pat dry and season both sides same amount. -
3 Cook 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 to prepared baking sheet, seared-side up. Roast until salmon is firm and reaches a minimum internal temperature of 145 degrees, 7-10 minutes.Reserve pan; no need to wipe clean.If using wild-caught salmon, sear in a medium non-stick pan over medium heat with 2 tsp. olive oil, 2-4 minutes on one side. Then follow same instructions, roasting until salmon reaches a minimum internal temperature of 145 degrees, 6-8 minutes. If using chicken breasts, sear in a medium non-stick pan over medium heat with 1 tsp. olive oil, 4-5 minutes on one side. Then follow same instructions, roasting until chicken reaches a minimum internal temperature of 165 degrees, 6-8 minutes.While salmon roasts, cook vegetables. -
4 Cook the Vegetables
Return pan used to cook salmon to medium heat and add 1 tsp. olive oil.
Add zucchini, garlic, seasoning blend, and a pinch of salt and pepper to hot pan. Stir occasionally until zucchini is tender, 3-4 minutes.Remove from burner. -
5 Make Compound Butter and Finish Dish
In a mixing bowl, combine softened butter and preserved lemon. Form into two equal-sized mounds.
Plate dish as pictured on front of card, topping salmon with compound butter mound. Bon appétit!
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