Meal Kit
Culinary Collection
Cherry Maple Salmon
with roasted fingerling potatoes
Prep & Cook Time: 20-30 min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Fish (Salmon), Milk
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Over 30g protein
- Gluten-Smart
Chef
Maija Barnes
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. Fingerling Potatoes
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12 oz. Salmon Fillets
- 1 fl. oz. Pure Maple Syrup
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1 oz. Creme Fraiche
- 0.7 oz. Sour Cherry Jam
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⅗ oz. Butter
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½ oz. Grated Parmesan Cheese
- ½ oz. Bacon Bits
- 2 tsp. Mirepoix Broth Concentrate
- 6 Chive Sprigs
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) MOxlXEOr
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Calories760
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Carbohydrates48g
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Net Carbs43g
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Fat45g
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Protein43g
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Sodium1660mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Medium Non-Stick Pan
- 1 Baking Sheet
- 1 Microwave
- 1 Plate
- 1 Microwave-Safe Plate
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 filets mignon, 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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If using trout, pat dry. Add trout, skin-side up first, and cook until fish reaches a minimum internal temperature, 2-3 minutes per side.
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1 Crisp the Bacon
Line a microwave-safe plate with a paper towel.
Spread bacon evenly on towel-lined plate.Microwave until crispy, 1-2 minutes.Carefully remove from microwave.While bacon microwaves, continue recipe. -
2 Prepare the Ingredients
Halve potatoes lengthwise.
Mince chives.Pat salmon dry and season flesh side with 1/4 tsp. salt and a pinch of pepper. -
3 Roast the Potatoes
Place potatoes on prepared baking sheet and toss with 2 tsp. olive oil, 1/2 tsp. salt, and a pinch of pepper. Spread into a single layer.
Roast in hot oven until golden-brown and fork-tender, 18-20 minutes.Carefully remove from oven.While potatoes roast, continue recipe. -
4 Cook the Salmon
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.Transfer salmon to a plate and tent with foil.Wipe pan clean and keep over medium heat. -
5 Make Sauce and Finish Dish
Add cherry jam, half the maple syrup (remaining is yours to use as you please!), half the mirepoix base (remaining is yours to use as you please!), and 2 Tbsp. water to hot pan.
Stir to combine and bring to a simmer.Once simmering, remove from burner.Stir in softened butter until melted and combined.Plate dish as pictured on front of card, topping salmon with sauce. Garnish potatoes with creme fraiche, cheese, bacon, and chives. Bon appétit!
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