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
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.
Before You Cook
Cook The Potatoes
Cut potatoes into ½" dice. Massage 1 tsp olive oil, ¼ tsp salt and a pinch of pepper into potatoes. Spread into a single layer and roast in hot oven, 15 minutes. Carefully, toss chunks. Roast until golden brown and tender, 10-12 minutes.
While potatoes cook, prepare the ingredients.
Prepare The Ingredients
Stem, seed, remove ribs, and cut poblano pepper into 1" dice.
Stem and mince cilantro.
Halve lime. Cut one half into wedges and juice the other half.
Make The Sauce and Cook The Salmon
In a bowl, combine the sour cream, cilantro, and 1 TB of lime juice. Set aside.
Pat salmon fillets dry, and season flesh side with a pinch of salt and pepper.
Place a large 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.
Cook The Vegetables
In the same pan over medium high heat, add 1 tsp olive oil. Add poblanos, corn, and taco seasoning to the pan. Cook 3 minutes. Add garlic and cooked potatoes and toss. Cook 1 minute. Remove pan from heat and top potato mixture with jack cheese.
Finish The Dish
Plate dish as pictured on front of card, serving with lime wedges. Bon appétit!
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