Meal Kit
Salmon with Miso Butter
and green beans amandine
Prep & Cook Time: 25-35 min.
Cook Within: 3 days
Difficulty Level: Intermediate
Spice Level: Not Spicy
Contains: Milk, Fish, Soy, Tree Nuts
Chef
David Padilla
Swirl together miso and butter in a hot pan, and find your salmon dressed with something delightful. The creamy butter and umami miso marry to form a richness and depth almost unbearably delicious when combined with the seared, then baked salmon. One taste, and you'll find yourself using miso butter for everything. Tip: Line 'em up! The best way to remove the ends of green beans is to line them up evenly, then remove them with one cut.
In Your Box (serves 2)
- 2 Green Onions
- 12 oz. Green Beans
- 2 Garlic Cloves
- 1 Lime
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12 oz. Salmon Fillets
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1 oz. Roasted Sliced Almonds
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1 oz. Butter
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1½ tsp. White Miso Paste
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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Calories595
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Carbohydrates19g
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Fat44g
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Protein41g
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Sodium1391mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Oven-Safe Non-Stick Pan
- 1 Large 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
Customize It Instructions
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If using chicken breasts, pat dry and season with a pinch of salt and pepper. Follow same instructions as salmon in Steps 2 and 3, searing 2-3 minutes, then roasting until chicken reaches minimum internal temperature, 8-10 minutes.
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If using NY strip steak, pat dry and season with a pinch of salt and pepper. Follow same instructions as salmon in Steps 2 and 3, searing 2-3 minutes, then roasting until steak reaches minimum internal temperature, 10-12 minutes. Rest, 3 minutes. Halve to serve.
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If using ribeye, pat dry and season with a pinch of salt and pepper. Follow same instructions as salmon in Steps 2 and 3, searing 3-4 minutes, then roasting until steak reaches minimum internal temperature, 10-12 minutes. Rest, 3 minutes. Halve to serve.
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1 Prepare the Ingredients
Trim ends off green beans. Quarter lime. Trim and thinly slice green onions. Mince garlic. Pat salmon fillets dry, and season flesh side with ¼ tsp. salt and a pinch of pepper.
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2 Start the Salmon
Place a medium oven-safe non-stick pan over medium-high heat and add ½ tsp. olive oil. Add salmon to hot pan, skin side up, and sear until lightly browned, 2-4 minutes.
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3 Finish the Salmon
Flip salmon, and place pan in hot oven. Roast until salmon reaches a minimum internal temperature of 145 degrees, 7-9 minutes. Carefully remove from oven. Pan will be hot! Use an oven mitt. While salmon roasts, cook green beans.
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4 Cook the Green Beans
Place a large non-stick pan over medium-high heat and add ½ tsp. olive oil. Add garlic and almonds to hot pan and stir until aromatic, 30-45 seconds. Add green beans and cook, 1 minute. Add ¼ cup water, ½ tsp. salt, and a pinch of pepper. Cover, and stir occasionally until tender, 6-8 minutes. Set aside 1 Tbsp. green onions. Sprinkle remaining green onions over green beans and remove from burner. Transfer green beans to a plate. Reserve pan, no need to wipe clean.
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5 Make Miso Butter and Finish Dish
Return pan used to cook green beans to medium-high heat. Add butter, reserved green onions, and miso paste to hot pan. Stir constantly until butter is melted and miso is completely incorporated, 1-2 minutes. Remove from burner. Plate dish as pictured on front of card, topping salmon with miso butter and squeezing lime wedges over meal to taste. Bon appétit!
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