With a Tarragon-Mustard Cream Sauce and Green Beans
Prep & Cook Time:25-35 min.
Cook Within:3 days
Spice Level:Not Spicy
All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
A note about serious food allergies
Think you have to give up rich flavors and luscious sauces to get on the healthy eating train? Not so with this elegant low-carb and low-calorie dish. We start with flaky, pan-seared salmon, which is first brined in tart apple cider (you're going to love this technique.) Accented with a tarragon-mustard cream sauce and served alongside crisp green beans and shallots, it's a sacrifice-free way to eat well and prosper!
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.
You Will Need
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
Prepare the Ingredients
Bring a medium pot of lightly salted water to a boil. Thoroughly rinse produce and pat dry. Peel and finely mince shallot. Stem and roughly chop tarragon sprigs. Rinse salmon fillets and pat dry.
Brine the Salmon
Place salmon, 1 tsp. salt, and apple cider into a shallow dish or bowl. Allow salmon to marinate in the apple cider brine for 15 minutes, flipping halfway through. Remove salmon from the brine and pat dry with a clean dishcloth or paper towel.
Cook the Green Beans
Add green beans to the pot of boiling water, reduce heat to low, and cook until beans become fork tender, about 4-5 minutes. Drain water and set green beans aside on a plate. Using the same pot, heat 2 tsp. olive oil and shallots over medium heat and sauté for 1-2 minutes. Add the green beans and cook for another 2-3 minutes. Season with a pinch of salt and pepper. Set aside.
Cook the Salmon
Season both sides of salmon with a pinch of salt and pepper. Heat 2 tsp. olive oil in a medium pan over medium heat. Once oil is warm, add salmon and cook on each side for 4-5 minutes, or until a minimum internal temperature of 145 degrees is reached. Wipe out pan.
Prepare the Cream Sauce
In the pan you used to cook the salmon, add mustard, heavy cream, and tarragon (reserving a pinch for garnish). Stir ingredients together over very low heat until combined and slightly thickened, about 3-5 minutes, taking care not to burn the sauce. Season with a pinch of salt and pepper.
Plate the Dish
Place a piece of salmon in the middle of the plate. Compose a mound of green beans and shallots next to the salmon. Spoon the tarragon and mustard cream sauce over the salmon. Garnish with any remaining tarragon and a crack of fresh black pepper.
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