Meal Kit
Rockefeller Salmon Cakes
with bacon potato hash
Prep & Cook Time: 40-50 min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Fish (Salmon), Milk, Wheat
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Under 35g carbs
Chef
Maija Barnes
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)
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9 oz. Salmon
- 1 Green Bell Pepper
- 7 oz. Yukon Potatoes
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2 oz. Cream Cheese
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1 oz. Creme Fraiche
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¼ cup Panko Breadcrumbs
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½ oz. Grated Parmesan Cheese
- ½ oz. Baby Spinach
- ½ oz. Crumbled Bacon
- ½ tsp. Garlic Salt
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) xPoQDYOg
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Calories630
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Carbohydrates28g
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Net Carbs24g
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Fat43g
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Protein36g
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Sodium1150mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Baking Sheet
- 1 Mixing Bowl
- 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
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1 Roast Salmon and Prepare Ingredients
Pat salmon dry. Place salmon on prepared baking sheet.
Roast in hot oven until salmon reaches a minimum internal temperature of 145 degrees, 13-15 minutes.Carefully remove from oven. Transfer salmon to a plate. Salmon will be hot! Use a utensil. Replace foil on baking sheet and reserve.While salmon roasts, remove stem, seeds, and ribs, and cut bell pepper into 1/2" slices.Cut potatoes into 1" pieces.Coarsely chop spinach. -
2 Roast the Vegetables
Place bell peppers and potatoes on newly-foiled baking sheet used to roast salmon. Toss with 1 tsp. olive oil, 1/4 tsp. salt, and a pinch of pepper. Spread into an even layer. Sheet may be hot! Use caution.
Roast in hot oven until vegetables are tender, 15-20 minutes.Carefully remove from oven. Top vegetables with bacon. Roast again in hot oven until bacon is crisp, 5-7 minutes.While vegetables roast, continue recipe. -
3 Form the Salmon Cakes
Once cool enough to handle, remove skin from salmon and discard. Using two forks, flake salmon into small pieces.
In a mixing bowl, combine panko and 2 Tbsp. water. Let sit, 1 minute.After 1 minute, add flaked salmon, half the garlic salt (reserve remaining for sauce), and crème fraîche.Form salmon mixture into 4 evenly-sized patties, about 3" in diameter. Chill in freezer until firm, at least 10 minutes. -
4 Cook the Salmon Cakes
After at least 10 minutes, remove salmon cakes from freezer.
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Working in batches if necessary, add salmon cakes to hot pan and cook until browned, 3-4 minutes per side. Flip gently to keep cakes intact.Remove from burner. -
5 Make Sauce and Finish Dish
Place a medium non-stick pan over medium-high heat. Add cream cheese and 1/2 cup water to hot pan. Stir often until cream cheese melts, 1-2 minutes.
Add half the Parmesan (reserve remaining for garnish), remaining garlic salt (to taste), and spinach. Stir occasionally until sauce thickens, 3-4 minutes.Remove from burner.Plate dish as pictured on front of card, topping salmon cakes with sauce and garnishing vegetables with remaining Parmesan. Bon appétit!
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