Meal Kit
Culinary Collection
Salmon with Lemon Butter
and potato and fennel gratin
Prep & Cook Time: 35-45 min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Fish (Salmon), Milk, Wheat
Chef
David Padilla
There's nothing like combining the tart brightness of the famed yellow fruit with the creamy rich dairy godsend, butter (Julia Child's best friend). We've leveled up the lemon butter here with the light bite of a bit of shallot. You'll place it on the flaky salmon, letting it melt all over every bite. Nothing like lemon butter, take it from us.
In Your Box (serves 2)
- 1 Fennel Bulb
- 12 oz. Yukon Potatoes
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12 oz. Salmon Fillets
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4 fl. oz. Cream Sauce Base
- 1 Lemon
- 1 Shallot
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¼ cup Italian Panko Blend
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⅗ oz. Butter
- 2 Garlic Cloves
- ½ tsp. Garlic Pepper
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) xPorxe3g
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Calories740
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Carbohydrates46g
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Net Carbs43g
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Fat44g
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Protein41g
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Sodium1270mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Medium Non-Stick Pan
- 1 Mixing Bowl
- 1 Medium Oven-Safe 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 5, cooking until chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using NY strip steak, pat dry and season both sides with a pinch of salt and pepper. Follow same instructions as salmon in Step 5, cooking until steak reaches minimum internal temperature, 7-10 minutes per side. Rest, 3 minutes. Halve to serve.
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1 Prepare the Ingredients
Trim ends of fennel bulb, quarter lengthwise, remove core from each slice, and cut into 1/4" slices.
Cut potatoes into 1/4" slices.Zest lemon, halve, and juice.Peel and mince shallot.Mince garlic.Pat salmon dry, season flesh side with a pinch of salt and pepper. -
2 Start the Gratin
Place a medium oven-safe non-stick pan over medium heat and add 1 tsp. olive oil.
Add potatoes, fennel, garlic, garlic pepper, 1/4 cup water, and 1/4 tsp. salt to hot pan.Cover, and stir occasionally until vegetables start to soften, 6-8 minutes. -
3 Finish the Gratin
Uncover, and add cream base, 2 tsp. lemon juice, and 1/4 cup water to hot pan. Bring to a simmer.
Once simmering, remove from burner. Top evenly with panko, a pinch of salt, then cooking spray.Place pan in hot oven and bake until vegetables are tender and panko is golden-brown, 20-25 minutes.Carefully remove from oven. Pan handle will be hot! Use an oven mitt.While gratin bakes, make lemon butter and cook salmon. -
4 Make the Lemon Butter
Place a medium non-stick pan over medium-high heat. Add 1/2 tsp. olive oil and shallot to hot pan. Stir often until browned, 2-3 minutes.
Remove from burner. Transfer shallot to a mixing bowl. Reserve pan; no need to wipe clean. Add softened butter, 1 tsp. lemon zest, and a pinch of salt and pepper to bowl and stir to combine. Refrigerate, at least 10 minutes. -
5 Cook Salmon and Finish Dish
Return pan used to cook shallot to 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.Remove from burner.Plate dish as pictured on front of card, topping salmon with lemon butter. Bon appétit!
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