Mustard Apricot Salmon
with Parmesan Potatoes & Roasted Green Beans
Over here, we believe pork is a canvas, and we like to paint it with allllll the flavors. Tonight’s palette: A saucy coating that includes Dijon, apricot jam, and rich chicken stock—because why choose one of these ingredients when you could choose all three? Add to that a side of crispy Parmesan potatoes and tender roasted green beans, and you have yourself a dinner to Remem-brandt (see what we did there?).
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
10 ounce
Salmon
(Contains: Fish)
1 unit
Apricot Jam
4 teaspoon
Dijon Mustard
1 tablespoon
Fry Seasoning
1 unit
Chicken Stock Concentrate
3 tablespoon
Parmesan Cheese
(Contains: Milk)
12 ounce
Potatoes
6 ounce
Green Beans
Not included in your delivery
10 teaspoon
Cooking Oil
1 tablespoon
Butter
(Contains: Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
• Adjust racks to middle and top positions and preheat oven to 450 degrees. Wash and dry produce. • Slice potatoes into ¼-inch-thick rounds. • Pat pork dry with paper towels and season all over with half the Fry Seasoning (you’ll use the rest in the next step), salt, and pepper.
Swap in chicken or salmon for pork.
• Lightly oil a baking sheet. • In a large bowl, combine potatoes, 2 TBSP oil (¼ cup for 4 servings), remaining Fry Seasoning, and a couple big pinches of salt and pepper; toss until potatoes are completely coated. Arrange potatoes on prepared sheet in clusters (about 6 slightly overlapping slices each). • Roast on middle rack for 10 minutes.
• Meanwhile, toss green beans on a second baking sheet with a drizzle of oil, salt, and pepper; push to one side. • Heat a large drizzle of oil in a medium pan over medium-high heat (use a large pan for 4 servings). Add pork and sear, turning occasionally, until browned all over, 4-8 minutes. • Turn off heat. Transfer pork to empty side of sheet with green beans.
Swap in chicken or salmon for pork. Cook until chicken is cooked through, 3-5 minutes per side; or cook salmon (skin sides down) until skin is crisp, 5-7 minutes, then flip and cook until cooked through, 1-2 minutes more. Transfer to a cutting board; tent with foil to keep warm.
• Once potatoes have roasted 10 minutes, remove sheet from oven. Sprinkle each cluster with Parmesan. Return to middle rack. • Place sheet with green beans and pork on top rack. • Roast until cheese is lightly browned, potatoes and green beans are tender, and pork is cooked through, 10-12 minutes.
Skip roasting chicken or salmon!
• Meanwhile, wipe out pan used for pork and return to medium-high heat. Once hot, pour in ¼ cup water (1⁄3 cup for 4 servings), jam, mustard, and stock concentrate; whisk to combine. Bring to a simmer and cook until thoroughly combined and thickened, 2-4 minutes. • Turn off heat. Stir in 1 TBSP butter (2 TBSP for 4) until melted. Season with salt and pepper.
Use pan used for chicken or salmon here.
• Let pork rest 5 minutes after roasting, then slice crosswise. • Divide pork, Parmesan potatoes, and green beans between plates. Spoon mustard apricot sauce over pork and serve.
Thinly slice chicken if desired.
Salmon is fully cooked when internal temperature reaches 145°.
