Roasted Salmon with Cilantro-Lime Crema
and Tex-Mex cheesy potatoes
Prep & Cook Time: 60+ min.
Cook Within: 3 days
Difficulty Level: Easy
Spice Level: Not Spicy
Contains: Milk, Fish
Chef
Jimmy Cababa
In Your Box (serves 2)
- 1 Poblano Pepper
- 2 Garlic Clove
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2 oz. Shredded Cheddar-Jack Cheese
- 2 tsp. Taco Seasoning
- 2 Russet Potatoes
- 5 oz. Corn Kernels
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2 oz. Sour Cream
- 1 Lime
- ¼ oz. Cilantro
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12 oz. Salmon Fillets
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)
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Calories818
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Carbohydrates55g
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Fat44g
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Protein50g
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Sodium1291mg
Recipe Steps
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
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.
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2 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. Mince garlic
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3 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.
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4 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.
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5 Finish The Dish
Plate dish as pictured on front of card, serving with lime wedges. Bon appétit!
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