Meal Kit
Salmon with Brown-Butter Tomato Relish
and wild rice
Prep & Cook Time: 25-35 min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Fish (Salmon), Milk, Soy
- Calorie-Conscious
Chef
David Padilla
In Your Box (serves 2)
- 12 oz. Salmon Fillets
- 4 oz. Grape Tomatoes
- ½ cup Seasoned Wild Rice Blend
- 2 tsp. Grained Dijon Mustard
- ⅓ oz. Butter
- ¼ oz. Parsley
- 2 Garlic Clove
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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Calories600
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Carbohydrates37g
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Net Carbs35g
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Fat31g
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Protein39g
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Sodium1350mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Pot
- 1 Medium Non-Stick 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 Cook the Rice
Bring wild rice and 11/2 cups water to a boil in a medium pot. 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. -
2 Prepare the Ingredients
Halve tomatoes.
Mince garlic.Stem and mince parsley.Pat salmon dry, and season flesh side with 1/4 tsp. salt and a pinch of pepper. -
3 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.Transfer salmon to a plate.Reserve pan; no need to wipe clean. -
4 Make the Tomato Relish
Return pan used to cook salmon to medium-high heat. Add butter and let melt.
Once melted, continue cooking until butter begins to smell nutty and turns golden brown, 2-3 minutes.Add 1/2 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. -
5 Finish the Dish
Plate dish as pictured on front of card, topping salmon with tomato relish and garnishing rice with remaining parsley. Bon appétit!
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