Culinary Collection

Salmon and Caper Crema

with potato galettes and arugula salad

Prep & Cook Time: 60+ min.

Cook Within: 3 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Fish

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 you!
A note about serious food allergies

In Your Box (serves 2)

  • Info
    12 oz. Salmon Fillets
  • 2 Dill Sprigs
  • 12 oz. Yukon Potatoes
  • 4 oz. Grape Tomatoes
  • ¼ oz. Capers
  • ½ tsp. Garlic Salt
  • 1 fl. oz. White Wine Vinegar
  • 2 oz. Baby Arugula
  • 1 Tbsp. Cornstarch
  • Info
    1 oz. Sour Cream

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
    759
  • Carbohydrates
    39g
  • Fat
    50g
  • Protein
    40g
  • Sodium
    1284mg

Recipe Steps

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

    Prepare The Ingredients

    Stem and mince dill Halve tomatoes Mince capers

  2. 2

    Cook The Salmon

    Pat salmon fillets dry, and season flesh side with ¼ tsp salt and a pinch of pepper. 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. Transfer salmon to a plate. While salmon cooks, prepare potatoes.

  3. 3

    Make The Potato Cakes

    Grate potato on large hole side of box grater. Place grated potatoes in colander and rinse thoroughly. Transfer potatoes to a clean kitchen towel and wring out as much liquid as possible. Drying potatoes thoroughly are key to crispy hash browns. Transfer potatoes to a bowl and toss with garlic salt and cornstarch. In a large nonstick pan over medium heat, add 2 tablespoons olive oil. Divide potato mixture into 4 equal portions and add to the hot pan, pressing into even pieces. Cook, undisturbed, 5 minutes, or until undersides are golden brown. Flip potatoes, add 2 tsp olive oil to pan, and cook undisturbed, 5 minutes, or until undersides are brown and potatoes are tender. Transfer to a plate.

  4. 4

    Make The Sauce and Salad

    Add capers, sour cream, and 1 tsp water to a bowl until completely combined. Add vinegar and 2 tsp olive oil to a large bowl until completely combined. Add arugula, tomatoes, dill, and a pinch of salt and pepper. Toss.

  5. 5

    Finish The Dish

    Plate dish as pictured on front of card. Bon appétit!

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