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

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
  • 1 Baking Sheet
  • 1 Small Pot
  • 1 Medium Non-Stick Pan

Before You Cook

  • Step 1 - Prepare the Ingredients

    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

    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.

    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

    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

    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

    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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