Meal Kit
Culinary Collection
Steakhouse-Style Beurre Blanc Salmon
with twice-baked cauliflower casserole
Prep & Cook Time: 40-50 min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Fish (Salmon), Milk
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Under %{max_calories} caloriesUnder 35g carbsOver 30g protein
- Keto-Friendly
Chef
Jimmy Shay
If you’re in the mood for fine dining, but don’t feel like leaving the house, our Culinary Collection meals are perfect for you. Our chefs have created upscale meals to make dinner time extra special, even if you’re eating in pjs. Enjoy a collection of premium steaks, seafood, burgers, and so much more.
In Your Box (serves 2)
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12 oz. Salmon Fillets
- 12 oz. Cauliflower Florets
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4 fl. oz. Cream Sauce Base
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1 oz. Shredded Cheddar Cheese
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1 oz. Beurre Blanc Butter
- 1 oz. Bacon Bits
- 2 Green Onions
- 1 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) 8O7MMzPD
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Calories690
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Carbohydrates14g
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Net Carbs10g
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Fat49g
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Protein47g
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Sodium1190mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Medium Non-Stick Pan
- 1 Small Non-Stick Pan
- 1 Microwave-Safe Bowl
- 1 8" square casserole dish
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 antibiotic free chicken breasts, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using filets mignon, pat dry. Cook until steak reaches 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 trout, pat dry. Add trout, skin-side up first, and cook until fish reaches a minimum internal temperature, 2-3 minutes per side.
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1 Prepare the Ingredients
Cut cauliflower into bite-sized pieces and place in prepared casserole dish.
Trim and thinly slice green onions on an angle, keeping white and green portions separate. Pat salmon fillets dry and season flesh side with garlic pepper. -
2 Add the Sauce
Place a small non-stick pan over medium heat and add 1 tsp. olive oil. Add white portions of green onions to hot pan. Stir occasionally until fragrant, 30-60 seconds.
Add cream base, 1/4 cup water, 1/4 tsp. salt, a pinch of pepper, and cheese. Stir constantly until cheese is melted, 1-2 minutes.If too thick, add additional water, 1 tsp. at a time, until desired consistency is reached.Remove from burner.Transfer sauce to dish with cauliflower and stir to combine. Cover tightly with foil. -
3 Bake the Cauliflower Casserole
Bake covered in hot oven, 15 minutes.
Carefully remove from oven and remove foil.Bake again uncovered until cauliflower is tender, 15-20 minutes.While cauliflower bakes, continue recipe. -
4 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 cook until golden-brown and salmon reaches a minimum internal temperature of 145 degrees, 4-6 minutes per side.Remove from burner.While salmon cooks, continue recipe. -
5 Crisp Bacon, Melt Butter, and Finish Dish
Line a microwave-safe plate with a paper towel. Spread bacon on towel-lined plate.
Microwave until crisp, 1-2 minutes.Carefully remove from microwave.Place butter in a microwave-safe bowl.Microwave uncovered until melted, 30-45 seconds.Carefully remove from microwave.Plate dish as pictured on front of card, topping salmon with melted butter. Garnish cauliflower with crisped bacon and green portions of green onions. Bon appétit!
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