Salmon in White Wine Butter Sauce

with green beans and tomato jam

Prep & Cook Time: 25-35 min.

Cook Within: 3 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Milk, Fish

Calories Conscious
Carb Conscious
A note about serious food allergies

For a recipe with “butter sauce” in the name, this dish is relatively low-calorie. You’ll make a lemony white wine butter sauce for simply seared salmon. It works nicely with a side of roasted green beans and shallots and a tomato spread you make by reducing grape tomatoes with garlic and cayenne. We hope you love it as much as we do!

In Your Box (serves 2)

  • 7 oz. Green Beans
  • 1 Shallot
  • 3 Garlic Cloves
  • 3 Parsley Sprigs
  • 5 oz. Grape Tomatoes
  • ¼ tsp. Red Pepper Flakes
  • Info
    2 Salmon Fillets
  • 3 fl. oz. White Cooking Wine
  • Info
    2 fl. oz. Canned Evaporated Whole Milk
  • Info
    0.9 oz. Butter
  • Nutrition (per serving)

  • Calories
    545
  • Carbohydrates
    28g
  • Fat
    28g
  • Protein
    47g
  • Sodium
    287mg
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Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Baking Sheet
  • 1 Small Pot
  • 1 Medium Non-Stick Pan

Before You Cook

  • Step 1 - Prepare the Ingredients
    1

    Prepare the Ingredients

    Trim ends from green beans. Peel shallot and halve. Slice one half thinly and mince other half. Mince garlic. Stem and mince parsley. Halve grape tomatoes.

  • Step 2 - Start the Grape Tomato Spread
    2

    Start the Grape Tomato Spread

    In a small pot, combine halved tomatoes, half the garlic (remaining is used in roasted vegetables), red pepper flakes (to taste), and 2 Tbsp. olive oil. Bring to a low simmer over medium heat. Reduce heat to medium-low, cover pot and cook 15 minutes. Remove cover, increase heat to medium-high, and cook until tomatoes appear broken down and mixture is slightly thickened, 3 minutes. Remove from heat and crush tomatoes with a potato masher or fork until homogeneous. Season with a pinch of salt and pepper and set aside.

  • Step 3 - Roast the Vegetables.
    3

    Roast the Vegetables.

    Place sliced shallots and green beans on baking sheet. Toss with 1 tsp. olive oil, remaining garlic, and a pinch of salt and pepper. Roast until vegetables begin to brown, 8-10 minutes. Set aside.

  • Step 4 - Cook the Salmon
    4

    Cook the Salmon

    Rinse salmon and pat dry. Heat 1 tsp. olive oil in a medium non-stick pan over medium-high heat. Add salmon to pan and cook until internal temperature reaches 145 degrees, 4-5 minutes per side. Remove from pan and set aside. Wipe pan clean.

  • Step 5 - Make the Sauce
    5

    Make the Sauce

    In the same pan used to cook salmon, heat 1 tsp. olive oil. Add minced shallots and white cooking wine and cook until reduced by half, about 1-2 minutes. Add evaporated milk to pan and cook until slightly thickened, 1-2 minutes. Remove pan from burner. Add butter to pan and swirl to incorporate. Optional: for a smoother sauce, you may strain sauce after melting the butter by passing it through a fine mesh strainer into a small bowl.

  • Step 6 - Plate the Dish
    6

    Plate the Dish

    Place a serving of green beans on a plate and top with a generous spoonful of grape tomato spread. Serve salmon next to it and white wine butter sauce next to or over salmon. Garnish with parsley.