Meal Kit
Culinary Collection
Salmon with Hazelnut Brown Butter Sauce
and lemon asparagus orzo
Prep & Cook Time: 30-40 min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Tree Nuts (Hazelnuts), Fish (Salmon), Milk, Wheat
Chef
Nigel Palmer
When you combine the warm nutty sweetness of hazelnut with the delicious extravagance of brown butter, great things happen. Great things happen when the combination adorns flaky salmon, coating the fish with its buttery goodness… we mean greatness. Orzo and asparagus make for a light and lovely complement to the rich butter greatness… have we mentioned all the great things happening in this dish? Tip: Be alert when browning butter. Browning happens quickly after butter stops sizzling.
In Your Box (serves 2)
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12 oz. Salmon Fillets
- 5 oz. Asparagus
- 1 Lemon
- 4 oz. Cremini Mushrooms
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4 oz. Orzo Pasta
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0.9 oz. Butter
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½ oz. Hazelnut Pieces
- ¼ oz. Parsley
- 1 tsp. Lemon & Herb Seasoning
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) 9Oz805P5
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Calories800
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Carbohydrates46g
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Net Carbs42g
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Fat48g
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Protein49g
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Sodium1570mg
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
Customize It Instructions
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If using chicken breasts, pat dry and season both sides with a pinch of salt and pepper. Follow same instructions as salmon in Step 3, cooking until browned and chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using sirloin steaks, pat dry and season both sides with a pinch of salt and pepper. Follow same instructions as salmon in Step 3, cooking until browned and steaks reach desired doneness, or 4-6 minutes per side for medium/medium-well. Rest, 3 minutes. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.
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If using tilapia fillets, pat dry and season both sides with a pinch of salt and pepper. Follow same instructions as salmon in Step 3, cooking until browned and tilapia reaches minimum internal temperature, 2-3 minutes per side.
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1 Start the Orzo
Once water is boiling, add orzo and cook until al dente, 4-5 minutes.
Reserve 1 cup orzo cooking water. Drain orzo in a wire-mesh strainer and set aside.Reserve pot; no need to wipe clean.While orzo cooks, continue recipe. -
2 Prepare the Ingredients
Mince parsley, leaves and stems.
Trim woody ends off asparagus and cut into 2” lengths.Zest and halve lemon. Cut one half into wedges and juice the other half.Cut mushrooms into 1/4" slices.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 and add 2 tsp. olive oil.
Add salmon, skin side up, to hot pan and sear until golden brown and salmon reaches a minimum internal temperature of 145 degrees, 4-6 minutes per side.Transfer salmon to a plate and tent with foil. Reserve pan; no need to wipe clean. -
4 Finish the Orzo
Return pot used to cook orzo to medium-high heat and add 2 tsp. olive oil. Add mushrooms to hot pot and cook undisturbed until lightly browned, 3-4 minutes.
Add asparagus, lemon and herb seasoning, 1/4 tsp. salt, and a pinch of pepper. Stir occasionally until mushrooms are tender, 1-2 minutes.Add 1/3 cup reserved orzo cooking water (reserve remaining for sauce). Stir occasionally until asparagus is tender, 3-4 minutes.Stir in orzo and remove from burner. Cover and set aside. -
5 Make Sauce and Finish Dish
Return pan used to cook salmon to medium heat. Add butter to hot pan and cook until butter is melted and begins to brown and smell “nutty,” 1-2 minutes.
Stir in hazelnuts, 1 Tbsp. lemon juice, 1 tsp. lemon zest, 1/4 cup reserved orzo cooking water, and a pinch of salt. Bring to a boil.Once boiling, stir occasionally until slightly thickened, 2-3 minutes.Remove from burner and stir in parsley.Plate dish as pictured on front of card, topping salmon with sauce. Squeeze lemon wedges over to taste. Bon appétit!
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