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
Bruschetta goes back to the days of Rome, and is, according to tradition, bread that is grilled and rubbed with garlic. In America, it's also traditionally an appetizer of sorts. Well, tradition shmadition! Pungent garlic, fresh tomato, basil-infused oil, and peppery arugula top flaky salmon better than a stuffy piece of tough bread. With all respect to culinary traditions (especially the ancient ones), sometimes innovation is better. Tip: Make potatoes easier to cut by making a large slice that leaves a flat surface. Place the flat surface on the cutting board and get to slicing up some rounds!
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 chicken, follow same instructions as salmon in Steps 2 and 3, cooking until chicken reaches minimum internal temperature, 5-7 minutes per side.
If using sirloin steaks, follow same instructions as salmon in Step 2, seasoning both sides with 1/4 tsp. salt and a pinch of pepper. Follow same instructions as salmon in Step 3, cooking until steak reaches minimum internal temperature, 5-7 minutes per side.
If using wild-caught salmon, follow same instructions as regular salmon in Steps 2 and 3, placing skin-side down in hot pan and cooking until salmon reaches minimum internal temperature, 3-5 minutes per side.
Bake the Potatoes
Slice potatoes into ¼" rounds.
Place potato slices on prepared baking sheet and toss with 2 tsp. olive oil, seasoning blend, and a pinch of salt and pepper. Massage oil and seasoning into potatoes.
Spread into a single layer and bake in hot oven until golden brown and tender, 20-25 minutes.
Sprinkle baked potatoes with Parmesan.
While potatoes bake, prepare ingredients.
Prepare the Ingredients
Coarsely chop arugula.
Pat salmon dry, and season flesh side with a pinch of salt and pepper.
Cook the Salmon
Heat 2 tsp. olive oil in a medium non-stick pan over medium heat.
Add salmon, skin-side up, to hot pan and cook 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 tomato mixture.
Make the Tomato Mixture
In a mixing bowl, combine tomatoes, garlic, basil oil, and ¼ tsp. salt. Gently stir in arugula until coated.
Finish the Dish
Plate dish as pictured on front of card, topping salmon with tomato mixture and drizzling with balsamic glaze. Bon appétit!
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