Salmon with Brown-Butter Tomato Relish

and wild rice

Prep & Cook Time: 25-35 min.

Cook Within: 3 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Fish, Wheat, Soy

Calories Conscious
A note about serious food allergies

Now this is a fish dish you can really relish! We don't mean to embellish its considerable attributes, but the tomato-mustard combination with which you'll cover the salmon is a thing of true poetry and prose, pretty as a rose, fragrant for your nose. The wild rice that accompanies makes this dish extra nice. Wait, why are all of you throwing your tomatoes at us? And that hook is coming out…

In Your Box (serves 2)

  • ¼ oz. Parsley
  • Info
    ½ cup Seasoned Wild Rice Blend
  • 4 oz. Grape Tomatoes
  • 2 Garlic Cloves
  • Info
    12 oz. Salmon Fillets
  • Info
    ⅓ oz. Butter
  • 2 tsp. Grainy Mustard
  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium
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Recipe Steps

You Will Need

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

Before You Cook

  • Step 1 - Cook the Rice

    Cook the Rice

    Bring a medium pot with wild rice and 1½ cup water to a boil. Lower to a simmer, cover, and cook until tender, 20-23 minutes. Simmering liquid should still be slightly bubbling. Don't worry if rice still has “bite” to it; wild rice has a firmer texture than regular rice. Remove from burner, fluff, and set aside covered. While rice cooks, prepare ingredients.

  • Step 2 - Prepare the Ingredients

    Prepare the Ingredients

    Halve tomatoes. Mince garlic. Stem and mince parsley. Pat salmon dry, and season flesh side with ¼ tsp. salt and a pinch of pepper.

  • Step 3 - Cook the Salmon

    Cook the Salmon

    Place a medium non-stick pan over medium heat. Add 1 tsp. olive oil and salmon, skin side up, to hot pan. Cook until firm and salmon reaches a minimum internal temperature of 145 degrees, 4-6 minutes per side. Remove from burner. Remove salmon to a plate. Reserve pan; no need to wipe clean.

  • Step 4 - Make the Relish

    Make the Relish

    Return pan used to cook salmon to medium-high heat. Add butter and let melt. Continue cooking until butter begins to smell nutty and turns golden brown, 2-3 minutes. Add ½ tsp. olive oil, tomatoes, garlic, and half the parsley (reserve remaining for garnish). Stir occasionally until tomatoes blister, 1-2 minutes. Stir in mustard and a pinch of salt until thoroughly combined. Remove from burner.

  • Step 5 - Finish the Dish

    Finish the Dish

    Plate dish as pictured on front of card, topping salmon with tomato relish and garnishing rice with remaining parsley. Bon appétit!