Culinary Collection

Salmon and Poached Cherry Chutney

with crispy potatoes and lemon broccoli

Prep & Cook Time: 45-55 min.

Cook Within: 3 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk, Wheat, Fish (Salmon)

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check 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

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)

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

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
    805
  • Carbohydrates
    58g
  • Fat
    44g
  • Protein
    41g
  • Sodium
    1261mg

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

  • 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.

  • 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.

  1. 1

    Prepare the Ingredients

    Cut potatoes into ¼" 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. 2

    Start the Potatoes

    Combine potatoes, 2 tsp. olive oil, ¼ 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. 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. 4

    Finish the Potatoes and Broccoli

    To bowl used to season potatoes, add broccoli, 2 tsp. olive oil, and ¼ 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. 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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