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
Sometimes the clothes do make the man or the fish. In this case, a brown butter piccata topping a tender salmon that's dressed to impress your taste buds. It's the haute couture of delicious crusts: cloaked in brown butter, bejeweled in salty capers, with crispy garlic to accessorize. A spritz of lemon and some parsley to complete the look, and you've got an outfit for the ages. Outfit, we mean dinner. Dinner, that's what we meant.
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
Medium Oven-Safe Pan
Before You Cook
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
Roast the Potato and Shallot
Cut potatoes into ½" dice. Peel and halve shallot. Cut into ¼" dice.
Place a medium oven-safe pan over medium-high heat and add 1 Tbsp. olive oil. Add potatoes to hot pan and stir occasionally until lightly browned, 3-4 minutes.
Add shallots and cook until aromatic, 1 minute.
Add tomato paste, mirepoix base, ½ cup water, ½ tsp. salt and a pinch of pepper and stir to combine. Bring to a boil.
Once boiling, place pan in hot oven and roast until tender, 12-15 minutes.
While potatoes roast, prepare ingredients.
Prepare the Ingredients
Zest and halve lemon. Cut one half into wedges and juice the other half.
Mince parsley, leaves and stems.
Coarsely crush crispy garlic.
Pat salmon fillets dry, and season flesh side with a pinch of salt and pepper.
Cook the Salmon
Place a medium pan over medium heat and add 2 tsp. olive oil.
Add salmon, skin side up, to hot pan. Cook until golden brown and salmon reaches a minimum internal temperature of 145 degrees, 4-6 minutes per side.
Remove from burner. Transfer salmon to a plate.
Reserve pan; no need to wipe clean.
Make the Brown Butter
Return pan used to cook salmon to medium heat.
Add butter to hot pan and stir occasionally until butter smells “nutty,” turns golden, and brown flecks appear, 4-6 minutes.
Finish Sauce and Finish Dish
Stir in capers to pan and cook, 30 seconds. Capers should pop a bit in butter.
Remove from burner.
Stir in 1 tsp. lemon zest, 2 tsp. lemon juice, half the parsley (reserve remaining for garnish), and crushed crispy garlic.
Plate dish as pictured on front of card, placing sauce on salmon. Garnish potatoes with remaining parsley and squeeze lemon wedge over to taste. Bon appétit!
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