Coconut-Crusted Salmon & Apricot Dijon Sauce
with Potato Wedges, Slaw & Chipotle Crema
- Milk
- Tree Nuts
- Wheat
- Fish
Turn your oven into a tropical getaway! Succulent chicken gets a golden coconut-panko crust while potato wedges crisp to perfection. Sweet-tangy apricot Dijon glaze meets smoky chipotle crema and fresh slaw for a flavor-packed one-sheet wonder that brings weekend vibes to weeknight dinners. Life’s too short for boring chicken!
Ingredients
6 tablespoon
Sour Cream
(Contains: Milk)
¼ cup
Shredded Coconut
(Contains: Tree Nuts)
½ tablespoon
Fry Seasoning
5 teaspoon
Rice Wine Vinegar
16 ounce
Potato
1 unit
Apricot Jam
¼ cup
Panko Breadcrumbs
(Contains: Wheat)
2 unit
Scallions
4 ounce
Coleslaw Mix
2 teaspoon
Dijon Mustard
1 ounce
Chipotle Puree
10 ounce
Salmon
(Contains: Fish)
Not included in your delivery
1 tablespoon (tbsp)
Olive Oil
2 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Adjust rack to middle position (middle and top positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce.
Cut potatoes into ½-inch-thick wedges. Trim and thinly slice scallions.
In a small bowl, combine chipotle puree and one packet of sour cream (two packets for 4 servings). Set aside for serving.
In a separate small bowl, combine jam, mustard, and ½ TBSP water. Set aside for serving.
Meanwhile, pat chicken* dry with paper towels; season all over with salt and pepper. Place on a plate and spread tops of chicken with half of the sour cream. Mound with panko mixture, pressing firmly to adhere (no need to coat the undersides). Once potatoes have roasted 5 minutes, remove from oven.Carefully place chicken, coated sides up, on empty side. Place on middle rack and roast until potatoes are tender and chicken is golden and cooked through, 15-20 minutes more.
In a third small bowl, combine panko, shredded coconut, 1 TBSP olive oil (2 TBSP for 4 servings), salt, and pepper. Set aside until next step.
Toss potatoes on one side of a baking sheet with a large drizzle of oil, half the Fry Seasoning (all for 4), salt, and pepper. (For 4, spread potatoes out across entire sheet.)
Roast on middle rack for 5 minutes (you’ll add the chicken then).
Meanwhile, pat chicken* dry with paper towels; season all over with salt and pepper.
Spread tops of chicken with half the remaining sour cream. Mound with panko mixture, pressing firmly to adhere.
Once potatoes have roasted 5 minutes, remove baking sheet from oven. Carefully place chicken, coated sides up, on empty side of sheet. Return to middle rack; roast until potatoes are tender and chicken is golden and cooked through, 15-20 minutes more. (For 4 servings, leave potatoes roasting; add chicken to a second sheet and roast on top rack.)
Meanwhile, in a medium bowl, combine vinegar, remaining sour cream, salt, and pepper.
Add coleslaw mix and scallions; toss until coated. Set aside.
Divide chicken, potato wedges, and slaw between plates. Drizzle apricot sauce over chicken. Serve with chipotle crema on the side for dipping potatoes.
