Express
Hatch Green Chile and Garlic Salmon
with poblano and butternut squash
Prep & Cook Time: 10-15 min.
Spice Level: Spicy
Cook Within: 3 days
Contains: Fish (Salmon)
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Under %{max_calories} caloriesUnder 35g carbs
Chef
Jimmy Shay
Curious about the Paleo-Friendly diet? Our Paleo-Friendly meals feature lean proteins and fresh produce. They do not contain refined sugar, dairy products, canola or seed oils, high-fructose corn syrup, processed meats (like bacon, prosciutto or salami), grains, legumes, or peanuts. “Why might that be?” you ask. Paleo-Friendly diets are based on eating habits from the Paleolithic era. These meals contain simple ingredients while maintaining flavors you know and love. Try these simple, yet satisfying meals.
In Your Box (serves 2)
- 12 oz. Cubed Butternut Squash
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9 oz. Salmon
- 1 Poblano Pepper
- 2 oz. Fire-Roasted Diced Hatch Green Chile Peppers
- 2 Garlic Cloves
- 1 tsp. Taco Seasoning
- ¾ tsp. Amarillo 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) lObGdY3V
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Calories550
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Carbohydrates33g
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Net Carbs26g
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Fat35g
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Protein30g
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Sodium1380mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Non-Stick Pan
- 1 Large 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
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 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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1 Cook the Vegetables
Stem poblano pepper, seed, and cut into 1/2" dice. Poblano peppers can vary in spice level; most are mild, but a few can be quite hot. Wash hands and cutting board after prepping.
Place a large non-stick pan over medium heat and add 2 tsp. olive oil. Add butternut squash, poblanos (to taste), a pinch of salt, and taco seasoning to hot pan. Add 1/4 cup water, cover, and stir occasionally until vegetables are tender and water is mostly evaporated, 8-12 minutes.If pan is dry, add additional water, 1 Tbsp. at a time, as needed.Remove from burner.While vegetables cook, continue recipe. -
2 Prepare the Ingredients
Mince garlic.
Pat salmon dry and season flesh side with amarillo seasoning. -
3 Cook the Salmon
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.Remove from burner. Transfer salmon to a plate and set aside. Wipe pan clean and reserve. -
4 Make Topping and Finish Dish
Return pan used to cook salmon to medium heat and add 2 tsp. olive oil. Add garlic to hot pan and stir often until fragrant, 30-60 seconds.
Add hatch green chiles (to taste) and a pinch of salt and pepper. Stir occasionally until peppers are heated through, 1-2 minutes.Remove from burner.Plate dish as pictured on front of card, topping salmon with hatch green chile topping (to taste). Bon appétit!
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