Culinary Collection

Salmon and Hot Honey Butter

with loaded potato chips and bacon jam broccoli

Prep & Cook Time: 35-45 min.

Cook Within: 3 days

Difficulty Level: Easy

Spice Level: Medium

Contains: Milk, Fish

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
  • 4 tsp. Bacon Jam
  • 6 oz. Broccoli Florets
  • Info
    2 tsp. Buttermilk-Dill Seasoning
  • Info
    1 oz. Sour Cream
  • 8 oz. Yukon Potatoes
  • Info
    1 oz. Grated Parmesan
  • 0.32 oz. Hot Honey
  • Info
    12 oz. Salmon Fillets
  • 2 Green Onions

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
    750
  • Carbohydrates
    36g
  • Fat
    46g
  • Protein
    48g
  • Sodium
    1196mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 2 Mixing Bowls
  • 1 Medium 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
  1. 1

    Bake the Potato Chips

    Slice potatoes into thin rounds. Trim and thinly slice green onions on an angle, keeping white and green portions separate. Place potatoes on prepared baking sheet and toss with half the seasoning blend (reserve remaining for crema) and a pinch of pepper. Spread into a single layer and top with white portions of green onions and 1 tsp. olive oil. Bake in hot oven until potatoes are fork-tender and green onions begin to brown, 15-17 minutes. Carefully remove from oven and top with Parmesan. Bake again until cheese is lightly browned, 7-8 minutes. Carefully remove from oven and tent with foil. While potato chips bake, prepare ingredients.

  2. 2

    Prepare Ingredients and Make Dill Crema

    Cut broccoli into bite-sized pieces. Combine sour cream, 1 tsp. water, remaining buttermilk dill seasoning, and a pinch of pepper in a mixing bowl. Set aside. Pat salmon fillets 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 from burner and transfer salmon to a plate. Tent salmon with foil. Wipe pan clean and reserve.

  4. 4

    Make the Broccoli

    Return pan used to cook salmon to medium heat and add 2 tsp. olive oil. Add broccoli to hot pan and stir occasionally until tender, 5-7 minutes. Remove from burner. Stir in bacon jam and 2 tsp. water until broccoli is coated. Season with a pinch of pepper.

  5. 5

    Make Hot Honey Butter and Finish Dish

    Combine softened butter and hot honey in a mixing bowl until combined and smooth. Plate dish as pictured on front of card, topping potato chips with dill crema and green portions of green onions and salmon with hot honey butter. Bon appétit!

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