Salmon and Wine Butter Sauce
with Parmesan potatoes and Brussels sprouts
Prep & Cook Time: 50-60 min.
Cook Within: 3 days
Difficulty Level: Expert
Spice Level: Not Spicy
Contains: Fish (Salmon), Milk
Everything tastes better with butter. Here, we’re coating a delicious, tender, and flaky salmon fillet with a smooth wine butter sauce. Allow the sauce to run across the plate and it’ll pair perfectly with the crispy Parmesan potatoes and crispy Brussels sprouts as well. The more butter, the better the bite.
In Your Box (serves 2)
- 12 oz. Yukon Potatoes
- 8 oz. Brussels Sprouts
- 1 fl. oz. White Cooking Wine
- 2 tsp. Mirepoix Broth Concentrate
- 6 Chive Sprigs
- 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.
Nutrition (per serving) A3Ke2Mq6
You Will Need
- Olive Oil
- Cooking Spray
- 1 Medium Non-Stick Pan
- 1 Baking Sheet
- 1 Mixing Bowl
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
Customize It Instructions
If using chicken breasts, pat dry and season both sides with a pinch of pepper. Follow same instructions as salmon in Step 4, cooking until chicken reaches minimum internal temperature, 5-7 minutes per side.
If using sirloin steak or NY strip steak, pat dry and season both sides with a pinch of pepper. Follow same instructions as salmon in Step 4, cooking until steaks reach desired doneness, or 4-6 minutes per side for medium/medium-well. Rest, 3 minutes.
If using ribeye, pat dry and season both sides with a pinch of pepper. Follow same instructions as salmon in Step 4, cooking until steaks reach desired doneness, or 4-6 minutes per side. Rest, 3 minutes. Halve to serve.
Start the Potatoes
Quarter potatoes.Place potatoes on prepared baking sheet and top with 1 tsp. olive oil and a pinch of salt and pepper. Massage oil and seasoning into potatoes. Spread into a single layer.Roast in hot oven, 10 minutes.Potatoes will finish cooking in a later step.While potatoes roast, continue recipe.
Prepare the Ingredients
Trim stems off Brussels sprouts and halve vertically (quarter if larger than a ping-pong ball).Mince chives.Pat salmon dry and season flesh side with a pinch of pepper.
Roast the Potatoes and Brussels Sprouts
In a mixing bowl, combine Brussels sprouts, garlic salt, and 1 tsp. olive oil.Carefully remove baking sheet from oven. Push potatoes to one side of baking sheet. Top evenly with cheese. Add Brussels sprouts to now-empty side and spread into a single layer. Baking sheet will be hot! Use a utensil.Roast in hot oven until Brussels sprouts and potatoes are tender and browned, 12-15 minutes.Carefully remove from oven.While vegetables roast, continue recipe.
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. Rest, 3 minutes.Wipe pan clean and reserve.
Make Sauce and Finish Dish
Return pan used to cook salmon to medium heat. Add wine, mirepoix base, and 3 Tbsp. water to hot pan. Bring to a simmer. Adding alcohol to a hot pan may cause some flames; use caution.Once simmering, stir occasionally until liquid has reduced by half and is slightly thickened, 45-60 seconds.Remove from burner and stir in butter and half the chives (reserve remaining for garnish).Plate dish as pictured on front of card, topping salmon with sauce and garnishing potatoes with remaining chives. Bon appétit!
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