Culinary Collection

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

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check 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

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 Brussels sprouts as well. The more butter, the better the bite.

In Your Box (serves 2)

  • 12 oz. Yukon Potatoes
  • Info
    12 oz. Salmon Fillets
  • 8 oz. Brussels Sprouts
  • 1 fl. oz. White Cooking Wine
  • Info
    1 oz. Grated Parmesan Cheese
  • Info
    0.9 oz. Butter
  • 2 tsp. Mirepoix Broth Concentrate
  • 6 Chive Sprigs
  • ½ tsp. Garlic Salt
Contains: Artificial Colors and Sulfites
Food intolerance information

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
    760
  • Carbohydrates
    41g
  • Fat
    46g
  • Protein
    46g
  • Sodium
    1480mg

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

Customize It Instructions

  • If using chicken, pat dry and season both sides with a pinch of pepper. Follow same instructions as salmon in Step 4, cooking until browned and chicken reaches minimum internal temperature, 5-7 minutes per side.

  • If using filets mignon or sirloin steaks, pat dry and seaon 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. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.

  1. 1

    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 and roast in hot oven, 10 minutes.

    Potatoes will finish cooking in a later step.

    While potatoes roast, continue recipe.

  2. 2

    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.

  3. 3

    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.

    While vegetables roast, continue recipe.

  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. 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 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, cook until liquid is reduced by half and 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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