Culinary Collection

Salmon and Chive Caper Cream

with savory tomato biscuits and green beans

Prep & Cook Time: 35-45 min.

Cook Within: 3 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk, Wheat, Fish (Salmon)

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check 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

“Chive caper” sounds like a baked potato is solving a murder, and there may well be that TV show streaming somewhere (or a 12-part podcast series), but that's not what's going on here. Instead, the creamy sauce is flavored with onion-y chives and salty good capers. And it goes beautifully with the salmon. There's no mystery or foul play surrounding this “chive caper;” just a good, delicious dinner.

In Your Box (serves 2)

  • Info
    2 Tbsp. Sun-Dried Tomato Pesto
  • ½ oz. Capers
  • 8 oz. Green Beans
  • Info
    ½ oz. Grated Parmesan
  • 1 Lemon
  • Info
    4 oz. Buttermilk Biscuit Mix
  • 6 Chive Sprigs
  • Info
    1 oz. Sour Cream
  • 2 Garlic Cloves
  • 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
    808
  • Carbohydrates
    44g
  • Fat
    52g
  • Protein
    45g
  • Sodium
    1641mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 2 Mixing Bowls
  • 1 Large Non-Stick Pan

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

  • If using customized protein, pat dry and season both sides with a pinch of salt and pepper.

  • If using ahi tuna, cook in a medium non-stick pan with 1 tsp. olive oil until tuna reaches minimum internal temperature, 4-5 minutes per side. Tuna is often enjoyed medium-rare (pink in the middle). For medium-rare, cook 1-2 minutes per side. Consuming raw or undercooked tuna may increase your risk for food-borne illness. (No need to roast tuna.)

  • If using ribeye, cook in a medium non-stick pan with 1 tsp. olive oil over medium heat until browned on one side, 3-4 minutes. Roast, seared side up, in hot oven until steak reaches minimum internal temperature, 10-12 minutes. Rest, 3 minutes. Halve to serve.

  • If using chicken breasts, follow same instructions as salmon in Step 3, roasting until chicken reaches minimum internal temperature, 17-20 minutes.

  1. 1

    Prepare the Ingredients

    Trim ends off green beans. Zest and halve lemon. Cut one half into wedges and juice the other half. Drain and mince capers. Mince chives. Mince garlic. Pat salmon fillets dry, and season flesh side with a pinch of salt and pepper.

  2. 2

    Prepare the Biscuits

    Add biscuit mix, pesto, and ¼ cup water to a mixing bowl. Stir until a thick and tacky dough forms. Scoop four evenly-sized batter dollops on half of prepared baking sheet, leaving 3" space in between. Batter will be sticky!

  3. 3

    Bake the Salmon and Biscuits

    Place salmon on empty half of baking sheet, skin side down, and top with 1 tsp. olive oil. Bake in hot oven until biscuits are golden brown and salmon reaches a minimum internal temperature of 145 degrees, 13-15 minutes. While salmon and biscuits bake, cook green beans.

  4. 4

    Cook the Green Beans

    Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add garlic and stir often until fragrant, 30-60 seconds. Add green beans and cook undisturbed, 1 minute. Add ¼ cup water, ¼ tsp. salt, and a pinch of pepper. Cover, and stir occasionally until tender, 6-8 minutes. If green beans need more time, add 2 Tbsp. water and stir occasionally, 1-3 minutes. Remove from burner. While green beans cook, make sauce.

  5. 5

    Make Sauce and Finish Dish

    In another mixing bowl, combine capers, 1 tsp. lemon juice, chives, and sour cream. Plate dish as pictured on front of card, topping green beans with cheese, topping biscuits with lemon zest, and topping salmon with sauce. Squeeze lemon wedges over salmon to taste. Bon appétit!

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