Meal Kit

Salmon and White Wine Bacon Cream

with loaded crispy potatoes

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)

  • Info
    12 oz. Salmon Fillets
  • ½ oz. Crumbled Bacon
  • 12 oz. Red Potatoes
  • Info
    1 oz. Light Cream Cheese
  • Info
    2 oz. Sour Cream
  • Info
    1 oz. Shredded Cheddar Cheese
  • Info
    ¼ oz. Flour
  • Info
    ¼ cup Panko Breadcrumbs
  • 2 Green Onions
  • 1 oz. White Cooking Wine

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

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Medium Non-Stick Pan
  • 1 Baking Sheet
  • 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
  1. 1

    Prepare the Ingredients

    PREWRITTEN 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

  2. 2

    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

  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 from burner. While salmon cooks, make sauce.

    PIC IN

  4. 4

    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

  5. 5

    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!


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