Meal Kit

Rockefeller Salmon Cakes

with bacon potato hash

Prep & Cook Time: 40-50 min.

Difficulty Level: Expert

Spice Level: Not Spicy

Cook Within: 3 days

Contains: Fish (Salmon), Milk, Wheat

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check 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
  • Under 35g carbs

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In Your Box (serves 2)

  • Info
    9 oz. Salmon
  • 1 Green Bell Pepper
  • 7 oz. Yukon Potatoes
  • Info
    2 oz. Cream Cheese
  • Info
    1 oz. Creme Fraiche
  • Info
    ¼ cup Panko Breadcrumbs
  • Info
    ½ oz. Grated Parmesan Cheese
  • ½ oz. Baby Spinach
  • ½ oz. Crumbled Bacon
  • ½ tsp. Garlic Salt

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
  • Carbohydrates
  • Net Carbs
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

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

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
  1. 1

    Roast Salmon and Prepare Ingredients

    Pat salmon dry. Place salmon on prepared baking sheet.

    Roast in hot oven until salmon reaches a minimum internal temperature of 145 degrees, 13-15 minutes.

    Carefully remove from oven. Transfer salmon to a plate. Salmon will be hot! Use a utensil. Replace foil on baking sheet and reserve.

    While salmon roasts, remove stem, seeds, and ribs, and cut bell pepper into 1/2" slices.

    Cut potatoes into 1" pieces.

    Coarsely chop spinach.

  2. 2

    Roast the Vegetables

    Place bell peppers and potatoes on newly-foiled baking sheet used to roast salmon. Toss with 1 tsp. olive oil, 1/4 tsp. salt, and a pinch of pepper. Spread into an even layer. Sheet may be hot! Use caution.

    Roast in hot oven until vegetables are tender, 15-20 minutes.

    Carefully remove from oven. Top vegetables with bacon. Roast again in hot oven until bacon is crisp, 5-7 minutes.

    While vegetables roast, continue recipe.

  3. 3

    Form the Salmon Cakes

    Once cool enough to handle, remove skin from salmon and discard. Using two forks, flake salmon into small pieces.

    In a mixing bowl, combine panko and 2 Tbsp. water. Let sit, 1 minute.

    After 1 minute, add flaked salmon, half the garlic salt (reserve remaining for sauce), and crème fraîche.

    Form salmon mixture into 4 evenly-sized patties, about 3" in diameter. Chill in freezer until firm, at least 10 minutes.

  4. 4

    Cook the Salmon Cakes

    After at least 10 minutes, remove salmon cakes from freezer.

    Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Working in batches if necessary, add salmon cakes to hot pan and cook until browned, 3-4 minutes per side.

    Flip gently to keep cakes intact.

    Remove from burner.

  5. 5

    Make Sauce and Finish Dish

    Place a medium non-stick pan over medium-high heat. Add cream cheese and 1/2 cup water to hot pan. Stir often until cream cheese melts, 1-2 minutes.

    Add half the Parmesan (reserve remaining for garnish), remaining garlic salt (to taste), and spinach. Stir occasionally until sauce thickens, 3-4 minutes.

    Remove from burner.

    Plate dish as pictured on front of card, topping salmon cakes with sauce and garnishing vegetables with remaining Parmesan. Bon appétit!

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