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Hot honey sounds like hip-hop slang from the early 90s (and it probably is!) but its also the perfect glaze for this salmon: a bit of sweet, a bit of heat, and a lot of deliciousness for the tender, flaky fish. The potatoes also get "loaded," but this isn't slang for drinking excessively. This is potatoes garnished with dill crema, adding a bit of tangy delight. This meal is phat with the ph.
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.
You Will Need
Medium Non-Stick Pan
Before You Cook
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 pork chops, follow same instructions as salmon in Steps 2 and 3, cooking until pork reaches minimum internal temperature, 5-7 minutes per side.
If using chicken breasts, follow same instructions as salmon in Steps 2 and 3, cooking until chicken reaches minimum internal temperature, 5-7 minutes per side.
Roast the Potatoes
Cut potatoes into ¼" rounds.
Trim and thinly slice green onions on an angle, keeping white and green portions separate.
In a mixing bowl, gently toss or combine potatoes, 1 tsp. olive oil, white portions of green onions, half the seasoning blend (reserve remaining for crema), Parmesan, and a pinch of pepper.
Spread into a single layer on prepared baking sheet. Bake in hot oven until potatoes are fork-tender and browned, 22-25 minutes.
While potatoes roast, prepare ingredients.
[BETA: new photo w/ no foil; green portions of green onions and reserved seasoning blend on the side]
Prepare Ingredients and Make Dill Crema
Cut broccoli into bite-sized pieces.
In another mixing bowl, combine sour cream, 1 tsp. water, remaining seasoning blend, and a pinch of pepper. Set aside.
Pat salmon fillets dry, and season flesh side with a pinch of salt and pepper.
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. Wipe pan clean and reserve.
Make the Broccoli
Return pan used to cook salmon to medium heat and add 2 tsp. olive oil. Add broccoli and 1 Tbsp. water to hot pan. Cover, and cook until water is almost completely evaporated, 5-6 minutes.
Uncover, and stir occasionally until tender, 2-3 minutes.
Remove from burner. Stir in bacon jam and a pinch of pepper until broccoli is coated. If jam's too thick, add 1 tsp. water to thin out.
Make Hot Honey Butter and Finish Dish
Combine softened butter and hot honey (to taste) in another mixing bowl.
Plate dish as pictured on front of card, garnishing potatoes with dill crema and green portions of green onions, and topping salmon with hot honey butter. Bon appétit!
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