2-Serving Premium
Savory Salmon and Potatoes Au Gratin
with sautéed broccoli
Prep & Cook Time: 35-45 min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Fish (Salmon), Milk
- Fiber-Rich
- Pescatarian
- Protein-Packed
- Gluten-Smart
- Mediterranean
Chef
Laura Alpern
If you’re in the mood for fine dining, but don’t feel like leaving the house, our Culinary Collection meals are perfect for you. Our chefs have created upscale meals to make dinner time extra special, even if you’re eating in pjs. Enjoy a collection of premium steaks, seafood, burgers, and so much more.
In Your Box (serves 2)
- 12 oz. Salmon Fillets
- 12 oz. Yukon Potatoes
- 8 oz. Broccoli Florets
- 4 fl. oz. Cream Sauce Base
- 1 Shallot
- 1 oz. Shredded Mozzarella
- ⅗ oz. Butter
- 6 Chive Sprigs
- 2 Garlic Cloves
- ½ tsp. Potato Spice Seasoning
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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Calories780
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Carbohydrates44g
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Net Carbs38g
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Fat48g
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Protein47g
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Sodium2060mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 2 Medium Non-Stick Pans
- 1 Medium Pot
- 1 Mixing Bowl
- 1 Medium Oven-Safe Casserole Dish
- 1 Colander/Strainer
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
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If using antibiotic free chicken, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using sirloin steaks, pat dry. Cook until steak reaches desired doneness, or 4-6 minutes per side for medium/medium-well. Rest, 3 minutes. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.
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1 Start Potatoes and Prepare Ingredients
Slice potatoes into thin rounds.
Bring a medium pot with potatoes, 6 cups water, and 1/2 tsp. salt to a boil.Once boiling, reduce to a simmer and cook until slightly softened, 5-7 minutes.Remove from burner. Drain potatoes in a colander/strainer and set aside.While potatoes cook, cut broccoli into bite-sized pieces.Mince chives.Peel and halve shallot. Slice half the shallot into thin strips and mince the other half. Keep slices and minced shallots separate. -
2 Finish Potatoes and Roast Garlic
In prepared casserole dish, combine potatoes, cream base, minced shallots, and potato spice seasoning. Spread into an even layer. Evenly top with cheese. Place casserole dish on one side of prepared baking sheet.
Place garlic cloves and 1 tsp. olive oil on a piece of foil and form a foil pouch around garlic. Place garlic pouch on empty side of sheet.Bake in hot oven until sauce is bubbling, cheese is golden-brown, and garlic is tender, 15-20 minutes.Carefully remove from oven. Rest, 5 minutes.While gratin bakes and garlic roasts, continue recipe. -
3 Cook the Salmon
Pat salmon dry and season flesh side with 1/4 tsp. salt and 1/4 tsp. pepper.
Place a medium non-stick pan over medium heat and add 1 tsp. olive oil.Add salmon, skin-side up, to hot pan. 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, continue recipe. -
4 Cook the Broccoli
Place another medium non-stick pan over medium heat and add 2 tsp. olive oil.
Add broccoli and 1/4 cup water to hot pan. Cover and cook until water is almost completely evaporated, 4-6 minutes.Uncover and add sliced shallots, 1/4 tsp. salt, and a pinch of pepper. Stir occasionally until vegetables are tender, 2-3 minutes.Remove from burner. -
5 Make Garlic Butter and Finish Dish
After 5 minutes, or once garlic is cool enough to handle, transfer to a mixing bowl and mash into a paste.
Stir in softened butter and a pinch of pepper until combined.Plate dish as pictured on front of card, topping salmon with garlic butter. Garnish with chives. Bon appétit!
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