Culinary Collection

Salmon and Brown Butter Hollandaise

with almondine risotto

Prep & Cook Time: 35-45 min.

Difficulty Level: Intermediate

Spice Level: Not Spicy

Cook Within: 3 days

Contains: Tree Nuts (Almonds), Fish (Salmon), Milk, Eggs

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check 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 you!
A note about serious food allergies

“Hollendaise sauce,” you say to yourself, “that's the sauce I get on my eggs Benedict Arnold.” For starters, its eggs Benedict; no traitors amongst the breakfast food! And that rich mix of lemon, butter, and egg deserves a more starring role than just diner specials and early morning fare. Let it bathe the flaky salmon here with its delightfulness, and let yourself feel pride in whisking this sauce into shape. Save the Benedict for former popes.

In Your Box (serves 2)

  • Info
    12 oz. Salmon Fillets
  • 8 oz. Brussels Sprouts
  • ¾ cup Arborio Rice
  • 1 Lemon
  • Info
    1 oz. Light Cream Cheese
  • 4 tsp. Mirepoix Broth Concentrate
  • Info
    0.84 oz. Mayonnaise
  • Info
    ⅗ oz. Butter
  • Info
    ½ oz. Grated Parmesan
  • Info
    ½ oz. Sliced Almonds

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)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Medium Non-Stick Pan
  • 1 Baking Sheet
  • 1 Medium Pot
  • 1 Mixing Bowl
  • 1 Small Pan

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 wild-caught salmon fillets, pat dry and follow same instructions in Steps 1 and 3, placing in hot pan skin side up and cooking until salmon reaches minimum internal temperature, 3-5 minutes per side.

  • If using chicken breasts, pat dry and season both sides with a pinch of pepper. Follow same instructions as salmon in Step 3, cooking until chicken reaches minimum internal temperature, 5-7 minutes per side.

  1. 1

    Roast Brussels and Prepare Ingredients

    Trim stems off Brussels sprouts and halve vertically (quarter if larger than a ping-pong ball).

    Place Brussels sprouts on prepared baking sheet and toss with 1 tsp. olive oil, and a pinch of salt and pepper. Spread into a single layer. Roast in hot oven until lightly browned, 18-20 minutes.

    While Brussels roast, zest and halve lemon. Cut one half into wedges and juice the other half.

    Pat salmon dry, and season flesh side with a pinch of pepper.

  2. 2

    Start the Risotto

    Place a medium pot over medium heat and 1 tsp. olive oil. Add rice and stir occasionally until toasted and opaque, 1-2 minutes.

    Stir in 1 cup water, mirepoix base, and 1/4 tsp. salt. Bring to a simmer. Once simmering, cook undisturbed, 4 minutes.

    Stir in 1 cup water. Return to a simmer. Once simmering, cook undisturbed until liquid is almost all absorbed, 13-15 minutes.

    Remove from burner. Stir in cream cheese, half the Parmesan (reserve remaining for garnish), half the butter (reserve remaining for hollandaise), 1/4 tsp. salt, and a pinch of pepper until creamy. Stir in Brussels sprouts, 2 tsp. lemon juice (reserve remaining for hollandaise), and 1/2 tsp. lemon zest.

  3. 3

    Cook the Salmon

    Place a medium non-stick pan over medium heat and add 2 tsp. olive oil.

    Add salmon, skin side up, to hot pan and cook until golden brown and salmon reaches a minimum internal temperature of 145 degrees, 6-8 minutes per side.

    Remove salmon to a plate and tent with foil.

  4. 4

    Make the Hollandaise

    Place a small pan over medium heat.

    While pan heats, combine mayonnaise, 1/2 tsp. reserved lemon juice, and 1 tsp. water. Set aside.

    Add remaining butter to hot pan. Cook until butter begins to froth, smells “nutty,” and turns a chestnut color, 4-5 minutes.

    Stir, then immediately remove from burner. Set aside, 1 minute.

    After 1 minute, scrap browned butter pan to loosen brown flakes. Slowly pour browned butter into bowl with mayonnaise and stir vigorously or whisk until creamy. If too thick, add additional water, 1 tsp. at a time, until desired consistency is reached.

  5. 5

    Finish the Dish

    Plate dish as pictured on front of card, topping salmon with hollandaise and garnishing risotto with almonds and remaining Parmesan. Squeeze lemon wedges over meal to taste. Bon appétit!

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