Meal Kit

Salmon with Cranberry Chutney

and roasted butternut squash

Prep & Cook Time: 30-40 min.

Cook Within: 3 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk, Fish

Calories Conscious
Carb Conscious
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

These tart little berries and this flakey little fish don't seem like best buds, at first. In fact, this is one of those love stories that starts off with a hatred, and then turns into toleration, and then finally, the dramatic kiss. Only in this story, the dramatic melding of the delicious, buttery chutney and the salmon is enjoyed by your mouth, not theirs. Perhaps this analogy doesn't work so great. Doesn't matter; this meal works deliciously well. Tip: Want to get the most juice out of your lemon? Before cutting, microwave the lemon for 15-20 seconds to "soften" the fruit. Then, gently roll the softened fruit on your work surface while pressing on it with your palm. Finally, give yourself some serious mechanical advantage by placing a cut half in between the arms of a pair of tongs to make squeezing much easier.

In Your Box (serves 2)

  • Info
    ⅗ oz. Butter
  • 1 tsp. Sugar
  • ½ oz. Dried Cranberries
  • 12 oz. Cubed Butternut Squash
  • Info
    12 oz. Salmon Fillets
  • 1 oz. White Cooking Wine
  • 1 Sage Sprig
  • 1 tsp. Chipotle Cinnamon Seasoning
  • 1 Lemon

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
    623
  • Carbohydrates
    30g
  • Fat
    39g
  • Protein
    37g
  • Sodium
    1051mg

Recipe Steps

You Will Need

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

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 wild-caught salmon, roast butternut squash, 11 minutes. Follow same instructions as regular salmon in Steps 2 and 3, roasting until salmon reaches minimum internal temperature, 6-8 minutes.

  • If using chicken breast, roast butternut squash, 7 minutes. Pat chicken dry, and season both sides with a pinch of salt and pepper. Follow same instructions as salmon in Step 3, searing on one side, 4-5 minutes, then roasting until chicken reaches minimum internal temperature, 10-12 minutes.

  1. 1

    Start the Butternut Squash

    Halve any large butternut squash pieces to roughly match smaller pieces. Place butternut squash on prepared baking sheet and toss with 2 tsp. olive oil, seasoning blend, ¼ tsp. salt, and a pinch of pepper. Massage oil and seasoning into squash. Spread into a single layer on one side. Roast in hot oven, 10 minutes. Remove from oven. Squash will finish cooking in a later step. While squash roasts, prepare ingredients.

  2. 2

    Prepare the Ingredients

    Stem sage. Place leaves on a dry paper towel in a single layer. Top with another dry paper towel. Microwave, 1 minute at a time, until crisp, 2-3 times. Halve lemon. Juice one half and cut other half into wedges. Pat salmon dry, and season flesh side with ¼ tsp. salt and a pinch of pepper.

  3. 3

    Cook Salmon and Finish Squash

    Place a medium non-stick pan over medium-high heat. Add 2 tsp. olive oil and salmon, skin side up, to hot pan. Sear on one side until golden brown, 2-4 minutes. Transfer salmon to empty space on baking sheet, seared side up. Gently flip squash. Roast until squash is browned and tender and salmon reaches a minimum internal temperature of 145 degrees, 7-10 minutes. While salmon and squash roast, make cranberry chutney.

  4. 4

    Make the Cranberry Chutney

    Place a small pot over medium heat. Add cranberries, white cooking wine, 2 Tbsp. water, sugar, and 2 tsp. lemon juice to hot pot. Stir to combine and bring to a simmer. Once simmering, reduce heat to low and stir occasionally until cranberries are plump and liquid has reduced by half, 3-5 minutes. Remove from burner and stir in butter. Cover and set aside.

  5. 5

    Finish the Dish

    Plate dish as pictured on front of card, topping salmon with cranberry chutney. Crumble sage and sprinkle over squash. Squeeze lemon wedges over dish to taste. Bon appétit!

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