Meal Kit
Salmon and Bacon Shallot Jam
with loaded crispy potatoes
Prep & Cook Time: 35-45 min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Fish (Salmon), Milk, Wheat
Chef
Ryan Pugh
If you ask us (and you didn't, but we'll tell you anyway), a bacon shallot jam can go on anything. Steak, chicken, veggies, on top of an ice cream sundae… maybe less so that last one. But its sweetness perfectly matches the richness (yet lightness!) of the salmon, making a flavor marriage that's built to last. Bacon shallot jam can go on anything, but it goes perfectly here.
In Your Box (serves 2)
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12 oz. Salmon Fillets
- 12 oz. Red Potatoes
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2 oz. Sour Cream
- ½ fl. oz. Red Wine Vinegar
- 1 Shallot
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1 oz. Shredded Cheddar Cheese
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¼ cup Panko Breadcrumbs
- 3 tsp. Sugar
- ½ oz. Crumbled Bacon
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⅓ oz. Butter
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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Calories790
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Carbohydrates53g
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Net Carbs49g
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Fat46g
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Protein46g
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Sodium1380mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Medium Non-Stick Pan
- 1 Baking Sheet
- 1 Small Pot
- 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
Customize It Instructions
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If using customized protein, pat dry and season both sides with a pinch of salt and pepper.
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If using chicken breasts, follow same instructions as salmon in Step 3, cooking until chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using filets mignon, follow same instructions as salmon in Step 3, cooking until steak reaches minimum internal temperature, 4-6 minutes per side. Rest, 3 minutes.
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If using ribeye, follow same instructions as salmon in Step 3, cooking until steak reaches minimum internal temperature, 4-6 minutes per side. Rest, 3 minutes. Halve to serve.
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1 Prepare the Ingredients
Cut each potato into eight wedges.
Peel and halve shallot. Cut into 1/4" dice.Pat salmon fillets dry, and season flesh side with a pinch of salt and pepper. -
2 Roast the Potatoes
In a mixing bowl, combine potatoes, 1 tsp. olive oil, 1/2 tsp. salt, and a pinch of pepper. Add panko and thoroughly mix to combine. Applying slight pressure will help the panko adhere.
Transfer potatoes to prepared baking sheet and spread into a single layer. Roast in hot oven, 15 minutes.Carefully, remove baking sheet from oven and flip potatoes. Baking sheet will be hot! Use a utensil. Roast again until tender and golden brown, 5-7 minutes.While potatoes roast, cook salmon. -
3 Cook the Salmon
Place a medium non-stick pan over medium heat and add 1 tsp. olive oil.
Add salmon, skin side up, to hot pan and sear until golden brown and salmon reaches a minimum internal temperature of 145 degrees, 4-6 minutes per side.Remove from burner.While salmon cooks, make sauce. -
4 Make the Bacon Shallot Jam
Place a small pot over medium high heat and add 1 tsp. olive oil, shallot, and bacon to hot pot. Stir occasionally until bacon begins to crisp and shallot is tender, 2-4 minutes.
Add red wine vinegar, 1/4 cup water, sugar, and a pinch of salt. Stir to combine, then bring to a simmer.Once simmering, stir often until liquid has almost completely evaporated and is slightly syrupy, 8-10 minutes.Remove from burner and stir in butter and a pinch of salt. -
5 Finish the Dish
Plate dish as pictured on front of card, topping salmon with bacon shallot jam and garnishing potatoes with sour cream and cheese. Bon appétit!
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