Meal Kit
Culinary Collection
Salmon and Brown Butter Hollandaise
with almondine risotto
Prep & Cook Time: 35-45 min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Tree Nuts (Almonds), Fish (Salmon), Milk, Eggs
Chef
Ryan Pugh
“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)
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12 oz. Salmon Fillets
- 8 oz. Brussels Sprouts
- ¾ cup Arborio Rice
- 1 Lemon
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1 oz. Light Cream Cheese
- 4 tsp. Mirepoix Broth Concentrate
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0.84 oz. Mayonnaise
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⅗ oz. Butter
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½ oz. Sliced Almonds
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½ oz. Grated Parmesan
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.
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Nutrition (per serving) pOM2yL3X
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Calories990
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Carbohydrates75g
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Net Carbs68g
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Fat55g
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Protein49g
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Sodium1790mg
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
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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.
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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.
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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 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 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 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 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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