Culinary Collection

Salmon and 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

It's amazing what just a few little knife slices can do. Hasselback potatoes are joy by a thousand cuts, as the deliciousness of nutty Parmesan gets in the cracks, above the cracks, and all over. Hasselback-ing potatoes spread the flavor, elevates the tater, and beyond that… it's just a lot of fun.

In Your Box (serves 2)

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

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

Customize It Instructions

  • If using sirloin, pat dry and season both sides with a pinch of salt and pepper. Follow same instructions as salmon in Step 4, cooking until steak reaches minimum internal temperature, 4-6 minutes per side. Rest, 3 minutes.

  • If using ribeye, pat dry and season both sides with a pinch of salt and pepper. Follow same instructions as salmon in Step 4, cooking until steak reaches minimum internal temperature, 4-6 minutes per side. Rest 3 minutes. Halve to serve.

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

  1. 1

    Start the Potatoes

    Wrap potatoes in a damp paper towel and microwave on high, 4 minutes. Carefully place microwaved potatoes on a clean work surface. Place a chopstick on either long side of a potato. If working without chopsticks, make sure to slice carefully and leave the bottom whole. Make cuts, ¼" apart, across potato, stopping when knife reaching chopstick. Repeat with remaining potatoes. Don't worry if your potatoes are on the small side; just adjust cut size to scale. Place potatoes on one half of prepared baking sheet and top evenly with 1 tsp. olive oil, ¼ tsp. salt, a pinch of pepper, and Parmesan. Push Parmesan in between potato slices. Roast in hot oven, 12 minutes. While potatoes roast, 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 on their side. Baking sheet will be hot! Use a utensil. Roast in hot oven until Brussels sprouts and potatoes are 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. While salmon cooks, make sauce.

  5. 5

    Make Sauce and Finish Dish

    Return pan used to cook salmon to medium heat. Add white wine, mirepoix base, and 2 Tbsp. water to hot pan and bring to a simmer. Once simmering, cook until reduced by half and slightly thickened, 45-60 seconds. Remove from burner and stir in butter and half the chives (reserve remaining for potatoes). Plate dish as pictured on front of card, topping salmon with sauce and potatoes with remaining chives. Bon appétit!

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