Meal Kit
Rockefeller Salmon Cakes
with bacon-potato hash
Prep & Cook Time: 50-60 min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Fish (Salmon), Milk, Wheat
- Protein-Packed
Chef
Maija Barnes
In Your Box (serves 2)
- 9 oz. Salmon
- 8 oz. Yukon Potatoes
- 1 Green Bell Pepper
- 2 oz. Cream Cheese
- 1 oz. Creme Fraiche
- 0.71 oz. Panko Breadcrumbs
- ½ oz. Grated Parmesan Cheese
- ½ oz. Baby Spinach
- ½ oz. Bacon Bits
- 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.
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Nutrition (per serving)
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Calories670
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Carbohydrates41g
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Net Carbs37g
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Fat39g
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Protein38g
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Sodium1310mg
Recipe Steps
You Will Need
- Pepper
- Cooking Spray
- Olive Oil
- Salt
- All-Purpose Flour
- 1 Baking Sheet
- 1 Mixing Bowl
- 1 Medium Non-Stick Pan
- 1 Large Non-Stick Pan
- 1 Plate
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 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 set aside.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 Roast the Vegetables
Place bell peppers and potatoes on newly prepared baking sheet. 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 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 salmon, half the garlic salt (reserve remaining for sauce), creme fraiche, and 1 Tbsp. all-purpose flour.Form salmon mixture into 4 evenly-sized patties, about 3" in diameter. Chill in freezer until firm, at least 10 minutes. -
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 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 is melted, 1-2 minutes.
Add half the grated cheese (reserve remaining for garnish), remaining garlic salt (to taste), and spinach. Stir occasionally until sauce is slightly thickened, 3-4 minutes.If too thick, add additional water, 1 tsp. at a time, until desired consistency is reached.Remove from burner.Plate dish as pictured on front of card, topping salmon cakes with sauce. Garnish vegetables with remaining grated cheese. Bon appétit!
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