Express
Premium
Honey Mustard Butter Salmon
with mashed potatoes and glazed carrots
Prep & Cook Time: 20-30 min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Fish (Salmon), Milk
Chef
Rachel Post
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In Your Box (serves 4)
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20 oz. Mashed Potatoes
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18 oz. Salmon
- 16 oz. Carrot
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2 oz. Cream Cheese
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1⅕ oz. Butter
- 1 fl. oz. Honey
- ¾ oz. Dijon Mustard
- 2 Green Onions
- 1 tsp. Garlic Pepper
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) pq1x6kP5
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Calories660
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Carbohydrates42g
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Net Carbs36g
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Fat43g
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Protein31g
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Sodium1250mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 2 Large Non-Stick Pans
- 1 Microwave-Safe Bowl
- 1 Mixing Bowl
- 1 Microwave
- 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, 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 Ingredients
Peel, trim, and cut carrot into 1/4" slices on an angle.
Trim and thinly slice green onions, keeping white and green portions separate.Pat salmon dry and season flesh side with garlic pepper and 1/4 tsp. salt. -
2 Cook the Carrots
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add half the softened butter (reserve remaining for honey mustard), white portions of green onions, carrots, and 1/4 cup water to hot pan. Bring to a simmer.Once simmering, cover and cook until water is mostly evaporated and vegetables are tender, 3-5 minutes.Uncover and stir often until glossy, 1-2 minutes.Season with 1/2 tsp. salt and a pinch of pepper.If carrots need more time, add 2 Tbsp. water, cover, and stir occasionally until tender, 1-3 minutes. Remove from burner.While carrots cook, continue recipe. -
3 Cook the Salmon
Place another large 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. -
4 Heat Potatoes, Make Honey Mustard Butter, and Finish Dish
In a microwave-safe bowl, add mashed potatoes, softened cream cheese, and half the green portions of green onions (reserve remaining for garnish). Vigorously stir to combine. Cover with a damp paper towel.
Microwave covered until potatoes are warmed through, 3-4 minutes.Carefully remove from microwave and stir vigorously until combined. Set aside.While mashed potatoes heat, in a mixing bowl, combine remaining softened butter, honey, and mustard. Set aside.Plate dish as pictured on front of card, topping salmon with honey mustard butter and garnishing potatoes with remaining green portions of green onions. Bon appétit!
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