Culinary Collection

Salmon and Cherry Mostarda

with lemon-pecan Brussels sprouts and garlic butternut squash

Prep & Cook Time: 35-45 min.

Cook Within: 3 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk, Fish, Tree Nuts

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
    ⅗ oz. Butter
  • 8 oz. Brussels Sprouts
  • 1 Lemon
  • Info
    ½ oz. Roasted Pecans
  • 12 oz. Cubed Butternut Squash
  • ¼ oz. Parsley
  • ½ tsp. Garlic Salt
  • ¼ oz. Dijon Mustard
  • 0.7 oz. Sour Cherry Jam
  • Info
    12 oz. Salmon Fillets

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
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 2 Medium Non-Stick Pans
  • 1 Baking Sheet
  • 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
  1. 1

    Roast the Squash

    Halve any large butternut squash pieces to roughly match smaller pieces. Place squash on prepared baking sheet and toss with 1 tsp. olive oil, garlic salt, and a pinch of pepper. Spread into a single layer and roast in hot oven until tender and golden brown, 18-22 minutes. While squash roasts, prepare ingredients.

  2. 2

    Prepare Ingredients and Make Cherry Mostarda

    Mince parsley, leaves and stems Zest and halve lemon. Cut one half into wedges and juice the other half. Trim stems off Brussels sprouts and slice into ¼" rounds. In a mixing bowl, combine cherry jam, mustard, ½ tsp. water, and ½ tsp. lemon juice (reserve remaining for Brussels). Set aside. Pat salmon dry, and season flesh side with a pinch of salt and pepper.

  3. 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 salmon to a plate and tent with foil. While salmon cooks, start Brussels sprouts.

  4. 4

    Cook the Brussels Sprouts

    Place another medium non-stick pan over medium heat and add 2 tsp olive oil.
    Add Brussels sprouts to hot pan. Cover, and stir occasionally until tender and vibrant green, 4-6 minutes. And 1 tsp. water and ¼ tsp. salt. Cook until water is almost completely evaporated, 1-2 minutes. Remove from burner. Stir in butter, lemon zest, and 2 tsp. remaining lemon juice until combined.

  5. 5

    Finish the Dish

    Plate dish as pictured on front of card, topping salmon with cherry mustarda and garnishing butternut squash with parsley. Top Brussels sprouts with pecans and squeeze lemon wedges over Brussels sprouts to taste. Bon appétit!

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