Meal Kit
Salmon and Lemon Tarragon Crema
with buttered Brussels sprouts
Prep & Cook Time: 35-45 min.
Cook Within: 3 days
Difficulty Level: Easy
Spice Level: Not Spicy
Contains: Milk, Fish (Salmon)
Chef
Nigel Palmer
Basil gets all the pesto love, cilantro all the soapy concerns, parsley's in everything, but everyone's sleeping on tarragon, the herb that sounds like it's on a geometry quiz. Tarragon's power and deliciousness are showcased in this lovely crema, with lemon bringing the citrus. The salmon and the crema go together hand-in-hand, making for an all-star outing for hexagon… we mean, tarragon.
In Your Box (serves 2)
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12 oz. Salmon Fillets
- 1 Yellow Onion
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2 oz. Sour Cream
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⅓ oz. Butter
- ½ tsp. Seasoned Salt Blend
- 12 oz. Brussels Sprouts
- 1 Lemon
- 1 Tarragon Sprig
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)
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Calories622
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Carbohydrates24g
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Fat40g
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Protein41g
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Sodium1216mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Non-Stick Pan
- 1 Mixing Bowl
- 1 Large Non-Stick 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 scallops, pat dry and season both sides with a pinch salt and pepper. Follow same instructions as salmon in Step 4, cooking until scallops reach a minimum internal temperature of 145 degrees, 1-2 minutes per side.
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If using chicken breasts, pat dry and season both sides with a pinch salt and pepper. Follow same instruction as salmon in Step 4, cooking until chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using 24 oz salmon, follow same instructions working in batches if necessary.
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1 Prepare the Ingredients
Halve and peel onion. Cut halves into ¼" dice. Trim stems off Brussels sprouts and halve vertically (quarter if larger than a ping-pong ball). Stem and mince tarragon. Zest and halve lemon. Cut one half into wedges and juice the other half. Pat salmon fillets dry, and season flesh side with a pinch of salt and pepper.
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2 Make the Lemon Tarragon Crema
In a mixing bowl, stir together sour cream, ½ tsp. lemon zest, 1 tsp. lemon juice, tarragon, ¼ tsp. salt, and a pinch of pepper. Set aside.
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3 Cook the Brussels Sprouts
Place a large non-stick pan over medium heat and add 2 tsp. olive oil. Add Brussels sprouts and onion to hot pan. Stir occasionally until tender and browned, 8-10 minutes. Stir in seasoned salt, butter, and a pinch of salt and pepper. Remove from burner. While Brussels sprouts cook, cook salmon.
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4 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 sear until golden brown and salmon reaches a minimum internal temperature of 145 degrees, 4-6 minutes per side. Remove from burner.
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5 Finish the Dish
Plate dish as pictured on front of card, topping salmon with lemon tarragon crema. Squeeze lemon wedges over to taste. Bon appétit!
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