Meal Kit
Brown Sugar Salmon
with ranch mashed potatoes and green beans
Prep & Cook Time: 30-40 min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Fish (Salmon), Milk
Chef
Jimmy Madla
“How come you taste so good?” Mick Jagger asked this question of brown sugar more than forty years ago, and we think we've come up with some answers here. For instance, brown sugar tastes phenomenal when mixed with pungent mustard, then slathered on delicate salmon. That brown sugar-glazed fish tastes so good when paired with ranch-y mashed potatoes, a rollicking and rocking good time packed into one dinner. Tip: Line 'em up! The best way to remove the ends of green beans is to line them up evenly, then remove them with one cut.
In Your Box (serves 2)
- 2 Russet Potatoes
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12 oz. Salmon Fillets
- 8 oz. Green Beans
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2 oz. Sour Cream
- ½ oz. Dijon Mustard
- ½ oz. Light Brown Sugar
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1 tsp. Powdered Ranch 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) DOLnyvP8
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Calories700
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Carbohydrates49g
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Net Carbs44g
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Fat38g
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Protein42g
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Sodium1500mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Baking Sheet
- 1 Mixing Bowl
- 1 Medium Pot
- 1 Medium Non-Stick Pan
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
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1 Prepare the Ingredients
Peel and cut potatoes into large chunks.
Trim ends off green beans.In a mixing bowl, combine Dijon and brown sugar. Set aside.Pat salmon fillets dry, and season flesh side with 1/4 tsp. salt and a pinch of pepper. Set aside.If using chicken breasts,wild-caught salmon, or bone-in pork chops, season same amount. -
2 Make the Mashed Potatoes
Bring a medium pot with potatoes, 8 cups water, and 2 tsp. salt to a boil. Cook until potatoes are tender, 14-18 minutes.
Reserve 1/2 cup potato cooking water. Drain potatoes in a colander and return to pot.Add sour cream and ranch seasoning and mash until creamy. If too dry, add potato cooking water 1 Tbsp. at a time until desired consistency is reached. Cover and set aside.While potatoes cook, sear salmon. -
3 Sear the Salmon
Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add salmon to hot pan, skin-side up, and cook until browned, 2-4 minutes.Flip salmon and remove from burner. Salmon will finish cooking in a later step.If using chicken breasts,wild-caught salmon, or bone-in pork chops, follow same instructions, searing on one side, 4-5 minutes for chicken, 2-4 minutes for salmon (skin side up), and 2-3 minutes for pork. -
4 Glaze and Roast the Salmon
Transfer salmon to prepared baking sheet, skin-side down. Brush Dijon-brown sugar mixture on flesh side.
Roast in hot oven until salmon reaches a minimum internal temperature of 145 degrees, 7-10 minutes.Wipe pan clean and reserve.If using chicken breasts,wild-caught salmon, or bone-in pork chops, follow same instructions, placing on baking sheet seared side up. Roast in hot oven until chicken reaches a minimum internal temperature of 165 degrees, 10-12 minutes, until salmon reaches a minimum internal temperature of 145 degrees, 6-8 minutes, or until pork reaches a minimum internal temperature of 145 degrees, 8-10 minutes.While salmon roasts, cook green beans. -
5 Cook the Green Beans
Return pan used to sear salmon to medium-high heat and add 2 tsp. olive oil.
Add green beans, 1/4 cup water, 1/4 tsp. salt, and a pinch of pepper to hot pan. Stir occasionally until water evaporates and beans are tender but still crisp, 6-8 minutes.If green beans need more time, add 2 Tbsp. water and stir occasionally, 1-3 minutes.Remove from burner.Plate dish as pictured on front of card. Bon appétit!
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