with Parmesan hasselback potatoes and roasted Brussels sprouts
Prep & Cook Time:50-60 min.
Cook Within:3 days
Spice Level:Not Spicy
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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
Prepare the Potatoes
Wrap potatoes in a damp paper towel and microwave, 4 minutes.
Carefully remove potatoes from microwave and place on a clean work surface. Place a chopstick on either long side of a potato. If you don't have chopsticks, be sure to slice carefully.
Make cuts, ¼" apart, across potato, stopping when reaching chopstick. Repeat with remaining potatoes.
Place potatoes on one half of prepared baking sheet. Top potatoes evenly with 1 tsp. olive oil, ¼ tsp. salt, a pinch of pepper, and Parmesan. Pack Parmesan in between potato cuts.
Bake in hot oven, 12 minutes.
Remove from oven. Potatoes will finish cooking in a later step.
While potatoes bake, prepare ingredients.
Prepare the Ingredients
Trim stems off Brussels sprouts and halve vertically (quarter if larger than a ping-pong ball).
Pat salmon fillets dry, and season flesh side with a pinch of salt and pepper.
Roast the Potatoes and Brussels Sprouts
In a mixing bowl, combine Brussels sprouts, garlic salt, and 1 tsp. olive oil.
Carefully, place Brussels sprouts on empty side of baking sheet. Spread into a single layer.
Roast in hot oven until browned, 12-15 minutes.
While vegetables roast, cook salmon.
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. Transfer salmon to a plate and rest, 3 minutes.
Wipe pan clean and reserve.
Make Sauce and Finish Dish
Return pan used to cook salmon to medium heat. Add red wine to hot pan and bring to a simmer.
Once simmering, cook, 1 minute.
Stir in cream cheese and mirepoix base. Return to a simmer. Once simmering, cook until slightly thickened, 1-2 minutes.
Remove from burner and stir in butter.
Plate dish as pictured on front of card, topping salmon with sauce and potato and salmon with chives. Bon appétit!
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