Culinary Collection
Salmon and Cherry Mostarda
with lemon-pecan Brussels sprouts and garlic butternut squash
Prep & Cook Time: 35-45 min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Tree Nuts (Pecans), Fish (Salmon), Milk
Chef
Ryan Pugh
The Italians brought us cherry mostarda, and we are so glad they did. (Mostarda came from ancient Rome as a way to preserve fruit through the winter months. They preserved it in grape juice, what they called "mosto.") The mostarda here, with the customary sweet and tang, coats the flaky salmon delightfully. Thank you, Italy, and thank you cherries and mustard! Tip: Want to get the most juice out of your lemon? Before cutting, microwave the lemon for 15-20 seconds to "soften" the fruit. Then, gently roll the softened fruit on your work surface while pressing on it with your palm. Finally, give yourself some serious mechanical advantage by placing a cut half in between the arms of a pair of tongs to make squeezing much easier.
In Your Box (serves 2)
- 12 oz. Cubed Butternut Squash
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12 oz. Salmon Fillets
- 8 oz. Brussels Sprouts
- 1 Lemon
- 0.7 oz. Sour Cherry Jam
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⅗ oz. Butter
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½ oz. Roasted Pecans
- ¼ oz. Dijon Mustard
- ¼ oz. Parsley
- ½ tsp. Garlic Salt
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) lObW0o3V
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Calories700
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Carbohydrates38g
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Net Carbs31g
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Fat44g
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Protein41g
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Sodium1310mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 2 Medium Non-Stick Pans
- 1 Baking Sheet
- 1 Mixing Bowl
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 filets mignon, pat dry and season with pinch of salt and pepper. Follow same instructions as salmon in Step 3, cooking until filets reach minimum internal temperature, 5-8 minutes per side. Rest, 3 minutes.
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If using chicken breasts, pat dry and season with 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.
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1 Roast the Butternut Squash
Halve any large butternut squash pieces to roughly match smaller pieces.
Place butternut squash on prepared baking sheet and toss with 1 tsp. olive oil, garlic salt, and a pinch of pepper.Spread into a single layer and roast in hot oven until tender and golden brown, 16-20 minutes.While butternut squash roasts, prepare ingredients. -
2 Prepare Ingredients and Make Cherry Mostarda
Mince parsley, leaves and stems.
Zest and halve lemon. Cut one half into wedges and juice the other half.Trim stems off Brussels sprouts and slice into 1/4" rounds.In a mixing bowl, combine cherry jam, mustard, 1/2 tsp. water, and 1/2 tsp. lemon juice (reserve remaining for Brussels). Set aside.Pat salmon dry, and season flesh side with a pinch of salt and pepper. -
3 Cook the Salmon
Place a medium non-stick pan over medium heat and add 1 tsp. olive oil.
Add salmon, skin side up, to hot pan and sear 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.While salmon cooks, start Brussels sprouts. -
4 Cook the Brussels Sprouts
Place another medium non-stick pan over medium heat and add 2 tsp olive oil.
Add Brussels sprouts to hot pan. Cover, and stir occasionally until tender and vibrant green, 4-6 minutes.And 1 tsp. water and 1/4 tsp. salt. Cook until water is almost completely evaporated, 1-2 minutes.Remove from burner. Stir in butter, 1 tsp. lemon zest, and 1 tsp. remaining lemon juice until combined. -
5 Finish the Dish
Plate dish as pictured on front of card, topping salmon with cherry mostarda and garnishing butternut squash with parsley. Top Brussels sprouts with pecans and squeeze lemon wedges over Brussels sprouts to taste. Bon appétit!
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