Meal Kit
Roasted Red Pepper Salmon Cakes
with green onion crema and roasted potatoes
Prep & Cook Time: 50-60 min.
Spice Level: Not Spicy
Cook Within: 3 days
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Contains: Fish (Salmon), Milk, Wheat
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PescatarianOver 30g protein
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Chef
Laura Alpern
Whether you’re a first time customer, you’ve been a part of the Home Chef family since day one, or you’re somewhere in the middle, our Classic Meal Kits will never steer you wrong. These meal kits have been with us from the start and keep getting better. With numerous options each week, you’ll find delicious and creative meals for any skill level and dietary preference. You can’t go wrong with the classics.
In Your Box (serves 2)
- 12 oz. Yukon Potatoes
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- 1 oz. Roasted Red Peppers
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- 2 Green Onions
- 0.14 oz. Lemon Juice
- ½ tsp. Seasoned Salt Blend
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) yP5ZBwq8
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Calories730
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Carbohydrates39g
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Net Carbs35g
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Fat51g
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Protein34g
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Sodium1270mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 2 Baking Sheets
- 2 Mixing Bowls
- 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
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1 Roast the Salmon
Pat salmon dry and season flesh side with 1/4 tsp. salt and 1/4 tsp. pepper. Place salmon on one prepared baking sheet, skin-side down, and top with 1 tsp. olive oil.
Roast in hot oven until salmon reaches a minimum internal temperature of 145 degrees, 8-10 minutes.Carefully remove from oven. Rest, 5 minutes, or until cool enough to handle.While salmon roasts and cools, continue recipe. -
2 Roast the Potatoes
Cut potatoes into 1" wedges.
Place potatoes on second prepared baking sheet and toss with 2 tsp. olive oil, seasoned salt, and 1/4 tsp. pepper. Spread into a single layer.Roast in hot oven until potatoes are tender and browned, 20-25 minutes, flipping once halfway through.Carefully remove from oven and add cheese. Carefully stir to coat. Potatoes will be hot! Use a utensil.While potatoes roast, continue recipe. -
3 Prepare Ingredients and Form Salmon Cakes
Finely chop red peppers.
Trim and thinly slice green onions on an angle, keeping white and green portions separate.Once salmon is cool enough to handle, transfer to a mixing bowl. Remove and discard skin. Using two forks, shred into small pieces. Add white portions of green onions, 1/3 the creme fraiche (reserve remaining for crema), pesto, panko, red peppers, 1/4 tsp. salt, and 1/4 tsp. pepper. Stir vigorously to combine. Form salmon mixture into four evenly-sized cakes, about 3" in diameter. Chill cakes in freezer until firm, 10-12 minutes.While salmon chills, continue recipe. -
4 Make the Crema
In another mixing bowl, combine remaining creme fraiche, lemon juice, and green portions of green onions. Set aside.
If too thick, add water, 1 tsp. at a time, until desired consistency is reached. -
5 Cook Salmon Cakes and Finish Dish
Place a large non-stick pan over medium-high heat and add 1 Tbsp. olive oil. Remove salmon cakes from freezer. Add salmon cakes to hot pan and cook undisturbed until browned, 2-3 minutes per side.
Flip salmon cakes gently to keep intact. Remove from burner.Plate dish as pictured on front of card, topping salmon cakes with crema. Bon appétit!
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