Meal Kit
Salmon with Red Wine-Fig Reduction
and green bean amandine
Prep & Cook Time: 25-35 min.
Spice Level: Mild
Cook Within: 3 days
Contains: Tree Nuts (Almonds), Fish (Salmon), Milk
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Under %{max_calories} caloriesUnder 35g net carbs
Chef
Scott Gorsky
In Your Box (serves 2)
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12 oz. Salmon Fillets
- 10 oz. Green Beans
- 3 Tbsp. Fig Preserves
- 3 fl. oz. Red Cooking Wine
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⅗ oz. Butter
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½ oz. Slivered Almonds
- 2 Garlic Cloves
- ¼ tsp. Red Pepper Flakes
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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Calories580
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Carbohydrates35g
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Net Carbs31g
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Fat30g
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Protein37g
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Sodium1220mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 2 Medium Non-Stick Pans
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 the Ingredients
Trim ends off green beans. Mince garlic. Pat salmon dry, and season with 1/4 tsp. salt, and a pinch of pepper.
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2 Cook the Salmon
Place a medium non-stick pan over medium-high heat. Add 1 tsp. olive oil and salmon to hot pan, skin side up, and cook until browned, 3-4 minutes. Flip, reduce heat to medium, and cook until firm and salmon reaches a minimum internal temperature of 145 degrees, 3-4 minutes. Remove from burner, and remove salmon to plate. Reserve pan and wipe clean.
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3 Cook the Green Beans
Place another medium non-stick pan over medium-high heat. Add half the butter (reserve remaining for reduction), and let melt. Stir in almonds and half the garlic (reserve remaining for reduction), and continue cooking until almonds are golden brown, 2-3 minutes. Add green beans and 2 Tbsp. water. Cover, and cook until bright green and tender, 3-4 minutes. Remove from burner and season with 1/4 tsp. salt.
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4 Make the Red Wine-Fig Reduction
Return pan used to cook salmon to medium-high heat. Add 1/2 tsp. olive oil and remaining garlic. Cook until aromatic, 30-60 seconds. Stir in red wine, fig preserves, and red pepper flakes (to taste). Bring to a boil and stir occasionally until slightly reduced and thick enough to coat the back of a spoon, 5-8 minutes. Remove from burner, and swirl in remaining butter.
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5 Finish the Dish
Place salmon on a plate and top with red wine-fig reduction. Serve green beans on the side.
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