Meal Kit
Apple Cider-Brined Salmon
With a Tarragon-Mustard Cream Sauce and Green Beans
Prep & Cook Time: 25-35 min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Fish (Salmon), Milk
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Under %{max_calories} caloriesUnder 35g carbs
Chef
Justin Paruszkiewicz
Think you have to give up rich flavors and luscious sauces to get on the healthy eating train? Not so with this elegant low-carb and low-calorie dish. We start with flaky, pan-seared salmon, which is first brined in tart apple cider (you're going to love this technique.) Accented with a tarragon-mustard cream sauce and served alongside crisp green beans and shallots, it's a sacrifice-free way to eat well and prosper!
In Your Box (serves 2)
- 6 fl. oz. Apple Cider
- 6 oz. Green Beans
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2 fl. oz. Heavy Whipping Cream
- ¼ cup Grained Dijon Mustard
- 1 Shallot
- 2 Tarragon Sprigs
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2 Salmon Fillets
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) oPNL2ROX
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Calories650
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Carbohydrates26g
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Net Carbs19g
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Fat40g
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Protein45g
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Sodium1990mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Mixing Bowl
- 1 Medium Pot
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
Bring a medium pot of lightly salted water to a boil. Thoroughly rinse produce and pat dry. Peel and finely mince shallot. Stem and roughly chop tarragon sprigs. Rinse salmon fillets and pat dry.
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2 Brine the Salmon
Place salmon, 1 tsp. salt, and apple cider into a shallow dish or bowl. Allow salmon to marinate in the apple cider brine for 15 minutes, flipping halfway through. Remove salmon from the brine and pat dry with a clean dishcloth or paper towel.
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3 Cook the Green Beans
Add green beans to the pot of boiling water, reduce heat to low, and cook until beans become fork tender, about 4-5 minutes. Drain water and set green beans aside on a plate. Using the same pot, heat 2 tsp. olive oil and shallots over medium heat and sauté for 1-2 minutes. Add the green beans and cook for another 2-3 minutes. Season with a pinch of salt and pepper. Set aside.
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4 Cook the Salmon
Season both sides of salmon with a pinch of salt and pepper. Heat 2 tsp. olive oil in a medium pan over medium heat. Once oil is warm, add salmon and cook on each side for 4-5 minutes, or until a minimum internal temperature of 145 degrees is reached. Wipe out pan.
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5 Prepare the Cream Sauce
In the pan you used to cook the salmon, add mustard, heavy cream, and tarragon (reserving a pinch for garnish). Stir ingredients together over very low heat until combined and slightly thickened, about 3-5 minutes, taking care not to burn the sauce. Season with a pinch of salt and pepper.
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6 Plate the Dish
Place a piece of salmon in the middle of the plate. Compose a mound of green beans and shallots next to the salmon. Spoon the tarragon and mustard cream sauce over the salmon. Garnish with any remaining tarragon and a crack of fresh black pepper.
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