Meal Kit
Culinary Collection
Salmon and Poached Cherry Chutney
with crispy potatoes and lemon broccoli
Prep & Cook Time: 45-55 min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Fish (Salmon), Milk, Wheat
Chef
Ryan Pugh
Cherries and wine sound like a good start for a post-work soiree, or a Sunday afternoon brunch, but what can be consumed separately can also be combined delightfully. Cherries and wine, with a bit of water and a pinch of salt, top the flaky salmon with sweet tangy perfection. Sprinkle a bit of chives on top and you've got a combo that can't be beat, post-work, on Sunday, or any day.
In Your Box (serves 2)
- 12 oz. Red Potatoes
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12 oz. Salmon Fillets
- 6 oz. Broccoli Florets
- 1 Lemon
- 1 oz. Dried Cherries
- 1 oz. White Cooking Wine
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¼ cup Italian Panko Blend
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⅗ oz. Butter
- 2 tsp. Sugar
- 6 Chive Sprigs
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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Calories770
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Carbohydrates56g
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Net Carbs50g
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Fat45g
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Protein41g
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Sodium1220mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Medium Non-Stick Pan
- 1 Baking Sheet
- 1 Small Pot
- 1 Mixing Bowl
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 NY strip steak, pat dry and season both sides with a pinch of salt and pepper. Follow same instructions as salmon in Step 3, cooking until steak reaches minimum internal temperature, 9-11 minutes per side. Rest, 3 minutes. Halve to serve.
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If using chicken breasts, pat dry and season both sides with a pinch of salt and pepper. Follow same instructions as salmon in Step 3, cooking until chicken reaches minimum internal temperature, 5-7 minutes per side.
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1 Prepare the Ingredients
Cut potatoes into 1/4" slices.
Cut broccoli into bite-sized pieces.Halve lemon lengthwise. Cut one half into wedges and juice the other half.Mince chives.Mince cherries.Pat salmon fillets dry, and season flesh side with a pinch of salt and pepper. -
2 Start the Potatoes
Combine potatoes, 2 tsp. olive oil, 1/4 tsp. salt, and panko in a mixing bowl. Press gently to adhere panko to potatoes.
Transfer to prepared baking sheet. Spread into a single layer. Wipe bowl clean and reserve.Roast in hot oven, 12 minutes.Potatoes will finish cooking in a later step. While potatoes roast, cook salmon. -
3 Cook the Salmon
Place a medium non-stick pan over medium heat and add 2 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 to a plate and tent with foil. -
4 Finish the Potatoes and Broccoli
To bowl used to season potatoes, add broccoli, 2 tsp. olive oil, and 1/4 tsp. salt and combine.
Carefully remove baking sheet from oven and push potatoes to one side. Baking sheet will be hot! Use a utensil.Add broccoli to empty space on baking sheet and spread into a single layer.Roast in hot oven until potatoes and broccoli are tender, 10-12 minutes.While vegetables roast, make chutney. -
5 Make Chutney and Finish Dish
Combine cherries, wine, 2 Tbsp. water, 1 tsp. lemon juce, sugar, and a pinch of salt in a small pot. Place pot over medium heat and bring to a simmer.
Once simmering, cook until slightly thickened, 4-6 minutes.Remove from burner and stir in butter and chives.Plate dish as pictured on front of card, topping salmon with chutney and squeezing lemon wedges over broccoli to taste. Bon appétit!
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