Culinary Collection

Salmon and Red Wine Butter Sauce

with Parmesan hasselback potatoes and roasted Brussels sprouts

Prep & Cook Time: 50-60 min.

Cook Within: 3 days

Difficulty Level: Expert

Spice Level: Not Spicy

Contains: Milk, Fish

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 you!
A note about serious food allergies

In Your Box (serves 2)

  • 12 oz. Yukon Potatoes
  • 4 tsp. Mirepoix Broth Concentrate
  • 1 oz. White Cooking Wine
  • 6 Chive Sprigs
  • 8 oz. Brussels Sprouts
  • Info
    1 oz. Grated Parmesan
  • ½ tsp. Garlic Salt
  • Info
    ⅗ oz. Butter
  • Info
    12 oz. Salmon Fillets

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.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Medium Non-Stick Pan
  • 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
  1. 1

    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.

  2. 2

    Prepare the Ingredients

    Mince chives. 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.

  3. 3

    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.

  4. 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. Transfer salmon to a plate and rest, 3 minutes. Wipe pan clean and reserve.

  5. 5

    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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