Brown Sugar Bourbon Salmon
with Apple Pan Sauce, Scallion Mashed Potatoes & Green Beans
- Milk
- Fish
Pork chops are always a dinner winner. They’re satisfying, speedy, and so versatile, which is why our chefs are always thinking up new ways to take them to the next level. This week, they amped up the flavors…big time. Sweet and savory is the name of the game here. Tender chops are coated in brown sugar bourbon spice (which is all kinds of savory-sweet in and of itself), then seared and topped with a buttery apple pan sauce. Roasted green beans and scallion-flecked mashed potatoes pair perfectly with the main event. Prepare yourself for a flavor explosion.
Ingredients
1.5 tablespoon
Sour Cream
(Contains: Milk)
6 ounce
Green Beans
12 ounce
Potatoes
1 unit
Chicken Stock Concentrate
1 unit
Brown Sugar Bourbon Seasoning
1 unit
Apple
2 unit
Scallions
10 ounce
Salmon
(Contains: Fish)
Not included in your delivery
1 teaspoon (tsp)
Olive Oil
½ teaspoon (tsp)
Sugar
1 teaspoon (tsp)
Cooking Oil
2 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Cooking Steps
Adjust rack to middle position and preheat oven to 425 degrees. Wash and dry produce.
Dice potatoes into ½-inch pieces. Place in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes.
Reserve ½ cup potato cooking liquid, then drain and return potatoes to pot.
Keep covered off heat until ready to mash in step 5.
While potatoes cook, pat pork* dry with paper towels. Season all over with Brown Sugar Bourbon Seasoning.
Heat a drizzle of oil in a large pan over medium-high heat. Add pork and cook until browned and cooked through, 4-6 minutes per side. TIP: If the pork begins to brown too quickly, reduce heat to medium.
Turn off heat; transfer pork to a plate. Wipe out pan.
While pork cooks, trim green beans if necessary. Toss on a baking sheet with a drizzle of olive oil, salt, and pepper.
Roast on middle rack until lightly browned, 12-15 minutes.
Meanwhile, halve, core, and dice apple into ¼-inch pieces. Trim and thinly slice scallions, separating whites from greens.
Melt 1 TBSP butter (2 TBSP for 4 servings) in pan used for pork over medium-high heat. Add apple and scallion whites; season with salt and pepper. Cook, stirring occasionally, until golden, 4-6 minutes.
Stir in stock concentrate, ½ cup water (¾ cup for 4), and ½ tsp sugar (1 tsp for 4). Cook until sauce has thickened and apple is tender, 5-7 minutes.
In the last 2 minutes, return pork to pan until warmed through. Season with salt and pepper. Turn off heat.
Mash potatoes until mostly smooth.
Stir in scallion greens, sour cream, 1 TBSP butter (2 TBSP for 4 servings), and a splash of reserved potato cooking liquid. Season with salt and pepper. TIP: If needed, add more potato cooking liquid a splash at a time until potatoes are smooth and creamy.
Divide pork, mashed potatoes, and green beans between plates. Top pork with apple pan sauce and serve.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many enjoyed the flavorful dish, though some found the seasoning overpowering on salmon.
- Ease of prep: Consider microwaving apples briefly to speed up sauce thickening; green beans may need longer roasting.
- Suggestions: For best results, stick with pork or chicken rather than substituting salmon for this recipe.
Reviews from our home cooks
I think this is one of those recipes that doesn't work as well if you substitute the protein (I don't eat pork so I opted for salmon). The sauce was tasty but didn't seem to work with the salmon, which naturally has a strong flavor.
Really enjoyed the mashed potatoes and the green beans. The bourbon seasoning was ok on the salmon but the apple was good.
Had to roast the beans longer than time given. Can microwave the apples one minute to speed up the process and put back in the pan to thicken the sauce.
It's hard to not char the dry rub when cooking so that gives the meat a less desirable taste.
Really good! This is now one of my partner's favorite meals.
