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
“Hollandaise sauce,” you say to yourself, “that's the sauce I get on my eggs Benedict Arnold.” For starters, it's 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.
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 Non-Stick 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
Customize It Instructions
If using wild-caught salmon, pat dry and follow same instructions as salmon in Steps 1 and 3, adding salmon, skin-side up to hot pan and cook until golden brown and salmon reaches desired doneness, 2-3 minutes per side for medium-rare. Consuming raw or undercooked salmon may increase your risk for food-borne illness.
If using chicken breasts, pat dry and season both sides with a pinch of salt and pepper. Follow same instructions as salmon in Step 3, cooking until chicken reaches minimum internal temperature, 5-7 minutes per side.
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.
Start the Risotto
Place a another medium pot over medium heat and 1 tsp. olive oil.
Add rice and stir occasionally until toasted, 1-2 minutes.
Stir in 1 cup boiling water from other pot, mirepoix base, and ¼ tsp. salt. Rice should just be covered by water. Stir often until nearly all water is absorbed.
[AFTER PARTY: rice in pot]
Finish the Risotto
Add ½ cup boiling water from other pot and stir often again until nearly all water is absorbed. Repeat this process, stirring often, 18-20 minutes.
Taste risotto as you cook, checking for tenderness. When rice has no more “bite” or crunch, it's done. There may be water left.
Remove from burner. Stir in Brussels sprouts, cream cheese, half the Parmesan (reserve remaining for garnish), half the butter, 2 tsp. lemon juice (reserve remaining of both for hollandaise) ½ tsp. lemon zest, ¼ tsp. salt, and a pinch of pepper until creamy and combined. Cover and set aside.
[AFTERPARTY: stirring in stuff]
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, 4-6 minutes per side.
Remove salmon to a plate and tent with foil.
Make Brown Butter Hollandaise and Finish Dish
Combine mayonnaise, ½ tsp. remaining lemon juice, and 1 tsp. water in a mixing bowl. Set aside.
Place a small pan over medium heat. 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, scrape bottom of 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.
Plate dish as pictured on front of card, topping salmon with brown butter hollandaise and garnishing risotto with almonds and remaining Parmesan. Squeeze lemon wedges over meal to taste. Bon appétit!
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