Family Meal Kit
Tropical Twist Mango Salmon
with roasted potatoes
Prep & Cook Time: 35-45 min.
Spice Level: Medium
Cook Within: 3 days
Contains: Fish (Salmon), Milk
- Calorie-Conscious
- Protein-Packed
Chef
Laura Alpern
Whether you’re a first time customer, you’ve been a part of the Home Chef family since day one, or you’re somewhere in the middle, our Classic Meal Kits will never steer you wrong. These meal kits have been with us from the start and keep getting better. With numerous options each week, you’ll find delicious and creative meals for any skill level and dietary preference. You can’t go wrong with the classics.
In Your Box (serves 4)
- 24 oz. Red Potatoes
- 18 oz. Salmon
- 2 Zucchini
- 4 oz. Frozen Mangoes
- 1 Lime
- 2 oz. Creme Fraiche
- 4 Green Onions
- 1 oz. Sweet Chili Sauce
- ¼ oz. Cilantro
- 1 tsp. Garlic and Parsley Seasoning
- 1 tsp. Portuguese Piri Piri Blend
- 1 tsp. Seasoned Salt Blend
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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Calories560
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Carbohydrates49g
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Net Carbs43g
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Fat31g
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Protein32g
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Sodium1120mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Baking Sheet
- 2 Mixing Bowls
- 1 Large Non-Stick Pan
- 1 Zester
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 the Vegetables
Cut potatoes into 1/2" wedges and pat dry.
Place potatoes on prepared baking sheet and toss with 2 tsp. olive oil, seasoned salt, and a pinch of pepper. Spread into a single layer. Kids want to help? With supervision, have them help prepare the potatoes.Roast in hot oven, 15 minutes.While potatoes roast, continue recipe. -
2 Prepare the Ingredients
Trim zucchini ends, halve lengthwise, and cut into 1/4" slices on an angle. Zucchini quantity may vary, but total weight will remain the same. Don't worry; recipe instructions are not impacted.
Coarsely chop mangoes. If mangoes are frozen, rinse under cold water until thawed.Coarsely chop cilantro (no need to stem).Trim and thinly slice green onions.Pat salmon dry. Season flesh side with piri piri seasoning (use less if spice-averse). Kids not a fan of extra heat? Feel free to skip/reduce the piri piri seasoning. -
3 Finish the Vegetables
After 15 minutes, carefully remove sheet from oven and push potatoes to one side. Sheet will be hot! Use a utensil.
Place zucchini on empty side of sheet and toss with 1 tsp. olive oil, garlic and parsley seasoning, and 1/4 tsp. salt. Spread into a single layer on their side. Sheet will be hot! Use a utensil.Roast in hot oven until vegetables are browned and tender, 10-15 minutes.Carefully remove from oven.While vegetables roast, continue recipe. -
4 Cook the Salmon
Place a large non-stick pan over medium heat and add 2 tsp. olive oil.
Working in batches if necessary, add salmon, skin-side up, to hot pan. Sear until golden-brown and salmon reaches a minimum internal temperature of 145 degrees, 3-4 minutes per side.Remove from burner and evenly top salmon with sweet chili sauce. -
5 Make Salsa and Crema and Finish Dish
Zest and halve lime. Juice both halves.
In a mixing bowl, combine mangoes, green onions, cilantro, 1 tsp. lime juice (reserve remaining for crema), and a pinch of salt and pepper. Set aside.In another mixing bowl, combine creme fraiche, 1 tsp. remaining lime juice, 1/4 tsp. lime zest, 2 tsp. water, and a pinch of salt. Set aside.Kids want to help? With supervision, have them help prepare the salsa and crema.Plate dish as pictured on front of card, topping salmon with mango salsa. Garnish potatoes with lime crema. Bon appétit!
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