with Parmesan hasselback potatoes and roasted Brussels sprouts
Prep & Cook Time:50-60 min.
Cook Within:3 days
Spice Level:Not Spicy
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
A note about serious food allergies
It's amazing what just a few little knife slices can do. Hasselback potatoes are joy by a thousand cuts, as the deliciousness of nutty Parmesan gets in the cracks, above the cracks, and all over. Hasselback-ing potatoes spread the flavor, elevates the tater, and beyond that… it's just a lot of fun.
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
Customize It Instructions
If using sirloin, pat dry and season both sides with a pinch of salt and pepper. Follow same instructions as salmon in Step 4, cooking until steak reaches minimum internal temperature, 4-6 minutes per side. Rest, 3 minutes.
If using ribeye, pat dry and season both sides with a pinch of salt and pepper. Follow same instructions as salmon in Step 4, cooking until steak reaches minimum internal temperature, 4-6 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 4, cooking until chicken reaches minimum internal temperature, 5-7 minutes per side.
Start the Potatoes
Wrap potatoes in a damp paper towel and microwave on high, 4 minutes.
Carefully place microwaved potatoes on a clean work surface. Place a chopstick on either long side of a potato. If working without chopsticks, make sure to slice carefully and leave the bottom whole. Make cuts, ¼" apart, across potato, stopping when knife reaching chopstick. Repeat with remaining potatoes.
Place potatoes on one half of prepared baking sheet and top evenly with 1 tsp. olive oil, ¼ tsp. salt, a pinch of pepper, and Parmesan. Push Parmesan in between potato slices.
Roast in hot oven, 12 minutes.
While potatoes roast, prepare ingredients.
Prepare the Ingredients
Trim stems off Brussels sprouts and halve vertically (quarter if larger than a ping-pong ball).
Pat salmon fillets dry, and season flesh side with a pinch of salt and pepper.
Roast the Potatoes and Brussels Sprouts
In a mixing bowl, combine Brussels sprouts, garlic salt, and 1 tsp. olive oil.
Carefully, place Brussels sprouts on empty side of baking sheet. Spread into a single layer on their side. Baking sheet will be hot! Use a utensil.
Roast in hot oven until Brussels sprouts and potatoes are browned, 12-15 minutes.
While vegetables roast, cook salmon.
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. Transfer salmon to a plate and rest, 3 minutes. Wipe pan clean and reserve.
While salmon cooks, make sauce.
Make Sauce and Finish Dish
Return pan used to cook salmon to medium heat. Add white wine, mirepoix base, and 2 Tbsp. water to hot pan and bring to a simmer.
Once simmering, cook until reduced by half and slightly thickened, 45-60 seconds.
Remove from burner and stir in butter and half the chives (reserve remaining for potatoes).
Plate dish as pictured on front of card, topping salmon with sauce and potatoes with remaining chives. Bon appétit!
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