Express
Premium
Cherry-Glazed Salmon
with herbed carrot and potato hash
Prep & Cook Time: 20-30 min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Fish (Salmon), Milk
Chef
Jimmy Shay
Stressed about getting dinner on the table in a timely manner? Sick of hearing, “How much longer until dinner is ready?” Well, you’re in luck! Our Express meals have been tested by our culinary team to ensure prep and cook time are nothing to worry about. Enjoy a wide variety of delicious and healthy meals that are quick-cooking to save you time in the kitchen. Time is less with Express.
In Your Box (serves 4)
- 24 oz. Yukon Potatoes
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18 oz. Salmon
- 16 oz. Carrot
- 3 fl. oz. Balsamic Glaze
- 2.1 oz. Sour Cherry Jam
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1½ oz. Roasted Garlic & Herb Butter
- 1 tsp. Chimichurri 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) ZqwZ1zPG
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Calories690
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Carbohydrates63g
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Net Carbs57g
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Fat36g
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Protein31g
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Sodium750mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Non-Stick Pan
- 1 Microwave-Safe Bowl
- 1 Large Non-Stick Pan
- 1 Microwave
- 1 Plate
- 1 Peeler
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 breasts, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using top round steak, pat dry. Cook until steak reaches desired doneness, or 3-5 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 Prepare the Vegetables
Peel, trim, and cut carrot into 1/4" slices on an angle. If carrot is larger than 1" in diameter, halve before slicing.
Cut potatoes into 1" dice.Place potatoes, carrots, and 2 Tbsp. water in a microwave-safe bowl. Cover with a damp paper towel.Microwave covered until vegetables are tender, 6-8 minutes.Carefully remove from microwave. -
2 Cook the Vegetables
Place a large non-stick pan over medium-high heat and add 4 tsp. olive oil.
Add potatoes, carrots, 1/2 tsp. salt, and a pinch of pepper to hot pan. Stir occasionally until vegetables have browned, 8-10 minutes.Stir in butter and chimichurri seasoning until melted and combined, 1-2 minutes.Remove from burner.While vegetables cook, continue recipe. -
3 Cook the Salmon
Pat salmon dry and season flesh side with 1/4 tsp. salt and a pinch of pepper.
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil.Add salmon, skin-side up, to hot pan and sear until golden-brown and salmon reaches a minimum internal temperature of 145 degrees, 3-4 minutes per side.Transfer salmon to a plate. Wipe pan clean and keep pan over medium heat. -
4 Make Sauce and Finish Dish
Add jam, balsamic glaze, and 2 Tbsp. water to hot pan. Stir to combine and bring to a simmer.
Once simmering, stir occasionally until sauce thickens enough to coat the back of a spoon, 1-2 minutes.Remove from burner.Plate dish as pictured on front of card, topping salmon with sauce. Bon appétit!
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