Crispy Kickin' Cayenne Salmon
with Mashed Potatoes, Roasted Carrots & Honey Drizzle
- Milk
- Wheat
- Fish
Salmon fillets are topped with a crispy panko and Monterey Jack crust seasoned with Frank's Buffalo spice blend, then roasted alongside diagonal-cut carrots until golden and flaky. The salmon is drizzled with a creamy Buffalo sour cream sauce and a touch of honey for a sweet-heat finish. Buttery mashed potatoes and roasted carrots round out the plate, with scallion greens added for a fresh, bright note.
Ingredients
3 tablespoon
Sour Cream
(Contains: Milk)
12 ounce
Potatoes
12 ounce
Carrot
2 teaspoon
Honey
¼ ounce
Frank's Seasoning Blend
¼ cup
Monterey Jack Cheese
(Contains: Milk)
¼ cup
Panko Breadcrumbs
(Contains: Wheat)
2 unit
Scallions
10 ounce
Salmon
(Contains: Fish)
Not included in your delivery
teaspoon (tsp)
Salt
3 teaspoon (tsp)
Cooking Oil
3 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce.
Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Trim and thinly slice scallions, separating whites from greens.
In a small bowl, combine half the sour cream, ½ tsp Frank’s Seasoning Blend (1 tsp for 4), and a big pinch of salt. (Be sure to measure the Frank’s Seasoning—you’ll use the rest in Step 2.) Stir in water 1 tsp at a time until mixture reaches a drizzling consistency.
Place 1 TBSP butter (2 TBSP for 4 servings) in a medium microwave-safe bowl; microwave until melted, 30-45 seconds.
Stir in panko, Monterey Jack, remaining Frank’s Seasoning Blend, and a big pinch of salt and pepper.
Dice potatoes into ½-inch pieces. Place in a medium pot with enough salted water to cover by 2 inches. Bring to a boil; cook until tender, 15-20 minutes. Reserve ½ cup potato cooking liquid, then drain.
While potatoes cook, lightly oil a baking sheet.
Toss carrots on one side of sheet with a drizzle of oil, salt, and pepper (for 4 servings, spread carrots out across entire sheet). Roast on top rack for 5 minutes (you’ll add the salmon to the baking sheet then).
Meanwhile, pat salmon* dry with paper towels and season with salt and pepper. Mound tops of salmon with panko mixture, pressing firmly to adhere.
Once carrots have roasted 5 minutes, remove sheet from oven. Carefully place salmon, coated sides up, on empty side. (For 4 servings, leave carrots roasting; roast salmon on a second oiled sheet on middle rack.)
Return to oven and roast on top rack until salmon is cooked through and carrots are tender, 8-10 minutes.
Carefully transfer roasted carrots to a large bowl; add 1 TBSP butter (2 TBSP for 4 servings) and toss until melted.
Divide carrots, mashed potatoes, and salmon between plates. Drizzle salmon with creamy Buffalo sauce and honey (or serve on the side for dipping). Garnish potatoes and salmon with scallion greens and serve.
