Salmon and Caper-Dill Crema with Greens Beans and Potatoes
easy prep & grill bag included
Prep & Cook Time:20-30 min.
Cook Within:3 days
Spice Level:Not Spicy
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
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.
You Will Need
Before You Cook
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
Prepare the Ingredients
Spray grill with cooking spray and heat grill to medium. Thoroughly rinse any fresh produce and pat dry.
Place green beans, potatoes, and butter in provided grill bag. Roll open end of bag to seal and gently shake to mix.
Pat salmon dry, and season flesh side with blackening seasoning.
Grill the Meal
Place grill bag on hot grill and cook until potatoes are warmed through, 12-15 minutes.
While grill bag cooks, add salmon to hot grill, 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.
Finish the Dish
Carefully, open grill bag and scoop out potatoes and green beans.
Combine mayonnaise, sour cream, capers, dill, 2 tsp. olive oil, and a pinch of salt in a mixing bowl.
Plate as pictured on front of card, topping salmon with crema. Bon appétit!
For a Rainy Day
If cooking indoors, preheat oven to 400 degrees. Thoroughly rinse any fresh produce and pat dry. Prepare a baking sheet with foil and cooking spray. Place potatoes, green beans, ¼ tsp. salt, and 1 Tbsp. *olive oil** on prepared baking sheet and toss to coat. Spread into a single layer and roast in hot oven until vegetables are tender, 11-15 minutes. While vegetables roast, pat salmon dry, and season flesh side with blackening seasoning. Place a medium non-stick pan over medium heat and add 2 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. Stem dill. Combine mayonnaise, sour cream, capers, dill, 2 tsp. olive oil, and a pinch of salt in a mixing bowl. Follow same instruction for plating. Bon appétit!
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