Salmon with Hatch Chili Crema
and pepita butter sweet potatoes
Prep & Cook Time: 60+ min.
Cook Within: 3 days
Difficulty Level: Easy
Spice Level: Not Spicy
Contains: Milk, Fish
Chef
Nigel Palmer
In Your Box (serves 2)
- 1 Shallot
- ¼ oz. Cilantro
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⅗ oz. Butter
- 2 oz. Chopped Green Hatch Chiles
- 1 tsp. Seasoned Salt Blend
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2 oz. Sour Cream
- 18 oz. Sweet Potato
- ½ oz. Pepitas
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12 oz. Salmon Fillets
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.
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Nutrition (per serving)
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Calories860
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Carbohydrates60g
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Fat48g
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Protein43g
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Sodium1657mg
Recipe Steps
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
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1 Prep
½ "dice sweet potato ¼" slice shallot prepped BS, 425 oven toss sw pot and shallot with 1 Tbsp oil, seasoned salt roast 15 minutes, stir and roast 7-10 minutes until tender and browned remove from oven
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2 prep
coarse chop pepitas mince cilantro
toss finished sweet potatoes with butter and pepitas
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3 make sauce
bowl combine sour cream, hatch chiles, cilantro, pinch salt and pepper, 1 tsp oil
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4 finish sweet potatoes
toss finished sweet potatoes with butter and pepitas
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5 cook salmon
med NS pan, med-high heat, 2 tsp oil standard salmon procedure and times
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