Meal Kit
Salmon and Cucumber Crema
with feta couscous
Prep & Cook Time: 20-30 min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Fish (Salmon), Milk, Wheat
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Fiber RichPescatarianOver 30g protein
Chef
Laura Alpern
Whether you’re a first time customer, you’ve been a part of the Home Chef family since day one, or you’re somewhere in the middle, our Classic Meal Kits will never steer you wrong. These meal kits have been with us from the start and keep getting better. With numerous options each week, you’ll find delicious and creative meals for any skill level and dietary preference. You can’t go wrong with the classics.
In Your Box (serves 2)
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9 oz. Salmon
- 1 Zucchini
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4 oz. Whole Wheat Pearled Couscous
- 1 Persian Cucumber
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2 oz. Light Sour Cream
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⅗ oz. Butter
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½ oz. Crumbled Feta Cheese
- 2 tsp. Mirepoix Broth Concentrate
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1 tsp. Buttermilk-Dill Seasoning
- 1 tsp. Lemon N Herb Seasoning
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.
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Nutrition (per serving)
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Calories720
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Carbohydrates54g
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Net Carbs46g
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Fat40g
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Protein38g
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Sodium1820mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 1 Box Grater
- 1 Medium Non-Stick Pan
- 1 Small Pot
- 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
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If using antibiotic free chicken, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using filets mignon, pat dry. Cook until steak reaches desired doneness, or 4-6 minutes per side for medium/medium-well. Rest, 3 minutes. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.
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1 Cook the Couscous
Bring couscous, 1 cup water, mirepoix base, half the lemon n herb seasoning (reserve remaining for salmon), and 1/4 tsp. salt to a boil in a small pot.
Once boiling, reduce heat to low, cover, and cook until water is absorbed and couscous is tender, 7-10 minutes.Remove from burner. Stir in half the butter (reserve remaining for zucchini). Cover and set aside to keep warm.While couscous cooks, continue recipe. -
2 Prepare the Ingredients
Line a mixing bowl with paper towels.
Trim cucumber and grate into towel-lined bowl. Gather towels and squeeze out any excess moisture. Discard liquid.Trim zucchini ends, halve lengthwise, and cut into 1/4” half-moons on an angle. Zucchini quantity may vary, but total weight will remain the same. Don't worry; recipe instructions are not impacted.Pat salmon dry. Season flesh side with remaining lemon n herb seasoning and a pinch of salt. -
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. Sear until golden-brown and salmon reaches a minimum internal temperature of 145 degrees, 3-4 minutes per side.Remove from burner.While salmon cooks, continue recipe. -
4 Cook the Zucchini
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add zucchini to hot pan. Stir occasionally until slightly browned and tender, 4-5 minutes.Stir in remaining butter, 3/4 the buttermilk-dill seasoning (reserve remaining for crema), and 1/4 tsp. salt until combined, 1-2 minutes.Remove from burner.While zucchini cooks, continue recipe. -
5 Make Crema and Finish Dish
In another mixing bowl, combine 2 Tbsp. grated cucumber, sour cream, 1 tsp. water, and remaining buttermilk-dill seasoning. Set aside.
Plate dish as pictured on front of card, topping salmon with crema. Garnish couscous with cheese. Bon appétit!
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