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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
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!
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.
You Will Need
Medium Non-Stick Pan
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
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.
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.
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.
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.
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.
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.
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