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
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
Prepare the Ingredients
Trim and thinly slice green onions on an angle, keeping white and green portions separate.
Cut each potato into 8 wedges.
Pat salmon fillets dry, and season flesh side with a pinch of salt and pepper.
pic: prepped green onions separated, potato wedges
Roast the Potatoes
In a mixing bowl, combine potatoes, 2 tsp. olive oil, ½ tsp. salt, and a pinch of pepper. Add panko and thoroughly mix to combine. Applying slight pressure will help the panko adhere. Transfer potatoes to prepared baking sheet and spread into a single layer. Roast in hot oven, 15 minutes.
Carefully, flip potatoes. Baking sheet will be hot! Use a utensil. Roast again until tender and golden-brown, 5-7 minutes. [CHECK TIMING]
While potatoes roast, cook salmon.
pic: potatoes roasted
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 from burner.
While salmon cooks, make sauce.
Make the Sauce
Place a small pot over medium heat and add 1 tsp. olive oil, white portions of green onions, and bacon to hot pot. Stir occasionally until bacon begins to crisp and green onions are tender, 3-5 minutes. [CHECK TIMING]
Add flour and stir until combined and no dry flour remains. Add ¼ cup water, wine, cream cheese and a pinch of salt and pepper. Bring to a simmer, stirring often until cream cheese has melted, [MISSING TIME HERE? range pls]
Remove from burner.
pic: stirring sauce in small pot
Finish the Dish
Plate dish as pictured on front of card, topping salmon with sauce and garnishing potatoes with sour cream, cheese, and green portions of green onions. Bon appetit!
PLATED OK HERE
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