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
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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