Meal Kit
Culinary Collection
Brown Butter Almond Salmon
with balsamic Brussels sprouts and roasted potatoes
Prep & Cook Time: 30-40 min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Tree Nuts (Almonds), Fish (Salmon), Milk, Eggs
Chef
Jimmy Shay
If you’re in the mood for fine dining, but don’t feel like leaving the house, our Culinary Collection meals are perfect for you. Our chefs have created upscale meals to make dinner time extra special, even if you’re eating in pjs. Enjoy a collection of premium steaks, seafood, burgers, and so much more.
In Your Box (serves 2)
-
12 oz. Salmon Fillets
- 8 oz. Yukon Potatoes
- 8 oz. Brussels Sprouts
-
1.26 oz. Mayonnaise
- 1 fl. oz. Balsamic Fig Glaze
-
1 oz. Butter
-
½ oz. Sliced Almonds
- 6 Chive Sprigs
- 0.14 oz. Lemon Juice
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.
-
Nutrition (per serving) WPempwPk
-
Calories880
-
Carbohydrates40g
-
Net Carbs35g
-
Fat61g
-
Protein42g
-
Sodium1450mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Medium Non-Stick Pan
- 1 Baking Sheet
- 2 Mixing Bowls
Before You Cook
Cooking Guidelines
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
Customize It Instructions
-
If using chicken breasts, pat dry. Cook in a large non-stick pan with 2 tsp. olive oil over medium heat until chicken reaches minimum internal temperature, 5-7 minutes per side.
-
If using filets mignon or NY strip steak, pat dry. Cook in a large non-stick pan with 2 tsp. olive oil over medium-high heat until steak reaches desired doneness, or 4-6 minutes per side for medium/medium-well. Rest, 3 minutes.
-
If using mahi-mahi, halve any larger pieces to match smaller pieces. Pat dry. Cook in a large non-stick pan with 2 tsp. olive oil over medium-high heat until mahi-mahi reaches minimum internal temperature, 3-4 minutes per side.
-
1 Start the Potatoes
Halve potatoes.
Place potatoes on prepared baking sheet and toss with 2 tsp. olive oil and 1/4 tsp. salt. Spread into a single layer.Roast in hot oven until potatoes are tender and browned, 10-12 minutes.While potatoes roast, continue recipe. -
2 Prepare the Ingredients
Coarsely crush almonds.
Trim stems off Brussels sprouts and halve vertically (quarter if larger than a ping-pong ball). In a mixing bowl, combine Brussels sprouts, 2 tsp. olive oil, 1/4 tsp. salt, and a pinch of pepper.Mince chives.Pat salmon dry and season flesh side with 1/4 tsp. salt and a pinch of pepper. -
3 Finish Potatoes and Roast Brussels Sprouts
After 10-12 minutes, carefully remove potatoes from oven. Push potatoes to one side of baking sheet.
Transfer Brussels sprouts to now-empty side of sheet. Spread into a single layer, cut-side down. Baking sheet will be hot! Use caution.Roast in hot oven until tender and browned, 14-16 minutes.While vegetables roast, continue recipe. -
4 Make the Brown Butter Sauce
Place a medium non-stick pan over medium heat. Add butter to hot pan and stir occasionally until butter smells "nutty," turns golden, and brown flecks appear, 4-6 minutes.
Add chives and remove from burner. Transfer to another mixing bowl. Reserve pan; no need to wipe clean.Add mayonnaise and lemon juice, whisking constantly until combined and slightly thickened. Set aside. -
5 Toast Almonds, Cook Salmon, and Finish Dish
Return pan used to brown butter to medium heat. Add almonds to hot pan and toast until golden-brown and fragrant, 30-60 seconds.
Remove from burner. Transfer almonds to a plate. Wipe pan clean and return to medium heat.Add 1 tsp. olive oil and salmon, skin-side up, to hot pan. Sear until golden-brown and salmon reaches a minimum internal temperature of 145 degrees, 4-6 minutes per side.Remove from burner.Plate dish as pictured on front of card, topping Brussels sprouts with balsamic-glaze and garnishing salmon with brown butter sauce and toasted almonds. Bon appétit!
Home Chef is a meal kit delivery service - order and receive home food delivery weekly. Choose from 21 fresh recipes featuring steak, chicken, pork, fish, vegetarian options, and beyond to meet your cooking needs each week.
