Meal Kit
Salmon with Brown Butter Hollandaise
and Brussels sprouts almondine
Prep & Cook Time: 35-45 min.
Cook Within: 3 days
Difficulty Level: Intermediate
Spice Level: Not Spicy


Contains: Milk, Eggs, Fish, Tree Nuts

Chef
Ryan Pugh
In Your Box (serves 2)
- 1 Shallot
- ½ tsp. Garlic Salt
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- 8 oz. Brussels Sprouts
- 1 Lemon
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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.
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Nutrition (per serving)
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Calories635
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Carbohydrates16g
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Fat46g
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Protein40g
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Sodium1748mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Medium Non-Stick Pan
- 1 Baking Sheet
- 2 Mixing Bowls
- 1 Small Pan
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
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1 Prepare Ingredients and Roast Vegetables
Trim stems off Brussels sprouts and halve vertically (quarter if larger than a ping-pong ball). Peel and halve shallot. Cut into ¼" slices. Combine shallot, Brussels sprouts, 2 tsp. olive oil, garlic salt, ¼ tsp. salt, and a pinch of pepper on prepared baking sheet and spread into a single layer. Roast in hot oven until lightly browned, 18-20 minutes. While vegetables roast, halve lemon lengthwise. Cut one half into wedges and juice the other half. Pat salmon dry, and season flesh side with ¼ tsp. salt and a pinch of pepper.
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2 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, 6-8 minutes per side. Remove salmon to a plate and tent with foil. Wipe pan clean and reserve.
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3 Start the Hollandaise
Place a small pan over medium heat and let heat, 2 minutes. Add butter to hot pan. Cook until butter begins to froth and turns a chestnut color, 4-5 minutes. Immediately, remove from burner and transfer butter to a mixing bowl, scraping pan to remove brown flakes. Rest butter, 1 minute.
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4 Finish the Hollandaise
In another mixing bowl, combine mayonnaise, ½ tsp. lemon juice, and 1 tsp. water. Slowly pour browned butter (including all brown flakes) into bowl with mayonnaise and stir vigorously or whisk until creamy. If too thick, add more water, 1 tsp. at a time, until desired consistency is reached.
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5 Finish the Dish
Carefully, stir together roasted vegetables with 1 tsp. lemon juice, almonds, and a pinch of salt. Plate dish as pictured on front of card, topping salmon with hollandaise and squeezing lemon wedges over meal to taste. Bon appétit!
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