Culinary Collection

Salmon and Cherry Mostarda

with lemon-pecan Brussels sprouts and garlic butternut sqaush

Prep & Cook Time: 60+ min.

Cook Within: 3 days

Difficulty Level: Easy

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

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


    Place squash on empty prepared sheet and toss with 1 tsp. olive oil, garlic salt, and a pinch of pepper. Spread into an even layer. Bake for 18-22 minutes until tender and golden brown.

  2. 2


    Mince parsley Zest and halve lemon. Cut one half into wedges and juice the other half. Slice brussles into ¼ in rounds Pat salmon dry, and season flesh side with a pinch of salt and 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. Remove salmon to a plate and tent with foil. while salmon cooks start broccoli

  3. 3


    Place a medium non-stick pan over medium heat and 2 tsp evoo. Add Brussels. Cover, and and saute until tender nd vibrant green, 4-6 minutes. Add 1 tsp water, ¼ tsp salt and cook until water is almost gone, 1-2 minutes. remove from heat and stir in butter, lemon zest and 2 tsp lemon juice.

  4. 4

    Make sauce

    In a small bowl combine cherry jam, mustard, ½ tsp wateer and ½ tsp lemon juice. mix well.

  5. 5

    Finishing dish.

    Garnish squach with remaining parsley and serve brussels with pecans and lemon wedges. Bon appetite!

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