Culinary Collection

Salmon and Poached Cherry Chutney

with crispy potatoes and lemon broccoli

Prep & Cook Time: 60+ min.

Cook Within: 3 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Fish, Wheat

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)

  • 2 tsp. Sugar
  • 1 Lemon
  • Info
    ¼ cup Italian Panko Blend
  • 12 oz. Red Potatoes
  • 6 Chive Sprigs
  • Info
    ⅗ oz. Butter
  • 1 oz. White Cooking Wine
  • 6 oz. Broccoli Florets
  • 1 oz. Dried Cherries
  • 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
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

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

    prepare ingredients

    mince chives Halve lemon lengthwise. Cut one half into wedges and juice the other half. minc cherries slice potatoes into ¼" slices cut broccoli into bite sized pieces

  2. 2

    potatoes and broccoli

    in a medium bowl combine potatoes, 2 tsp olive oil, ¼ tsp salt and panko. mix well apply slight pressure to adhere panko to potatoes. transfer potatoes to prepared baking sheet. bake for 12 minutes. wipe bowl clean and add broccoli. season with 2 tsp olive oil and ¼ tsp salt. flip potatos and push poratoes to one side of baking sheet. add broccoli to other side of paking sheet. bake for an additional 8-10 minutes.

  3. 3


    Pat salmon fillets dry, and season flesh side with a pinch of salt and pepper. "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."

  4. 4


    in a small pot combine cherries, white wine, 1 oz water and a pinch of salt. bring to simmer over medium heat until liquid is reduced by ¾. remove fom heat and stir in butter and chives.

  5. 5

    finish dish

    serve broccoli with lemon wedges.

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