Pan-Seared Salmon & Creamed Pear Sauce
with Garlic Mashed Potatoes & Mixed Greens Salad
- Milk
- Fish
Golden pan-seared chicken in a luxurious cream sauce made with pear, garlic, and thyme is served alongside fluffy garlic mashed potatoes and crisp mixed greens with fresh pear slices tossed in a Dijon vinaigrette. The butter-enriched sauce ties everything together for a meal that’s both impressive and cozy.
Ingredients
3 tablespoon
Sour Cream
(Contains: Milk)
12 ounce
Potatoes
1 unit
Chicken Stock Concentrate
4 ounce
Cream Sauce Base
(Contains: Milk)
1 unit
Pear
10 teaspoon
White Wine Vinegar
4 ounce
Mixed Greens
½ teaspoon
Dried Thyme
2 clove
Garlic
4 teaspoon
Dijon Mustard
2 unit
Shallot
10 ounce
Salmon
(Contains: Fish)
Not included in your delivery
teaspoon (tsp)
Salt
½ teaspoon (tsp)
Sugar
1 tablespoon (tbsp)
Olive Oil
1 tablespoon (tbsp)
Cooking Oil
3 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Wash and dry produce.
Peel and dice potatoes into ½-inch pieces. Place in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes.
Reserve ½ cup potato cooking liquid (1 cup for 4 servings), then drain. Return potatoes to pot and mash with sour cream and 2 TBSP butter (4 TBSP for 4) until smooth and creamy, adding splashes of reserved potato cooking liquid as needed.
Keep covered off heat until ready to serve.
While potatoes cook, trim, peel, and thinly slice shallots. Place half the shallots in a small bowl with cold water; set aside to soak. Peel and mince or grate garlic. Halve, core, and thinly slice pear.
Pat chicken* dry with paper towels; season all over with salt and pepper.
Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 5-7 minutes per side.
Turn off heat; transfer chicken to a plate. Wipe out pan.
While chicken cooks, in a large bowl, whisk together half the mustard, half the vinegar, 1 TBSP olive oil, ½ tsp sugar, salt, and pepper (2 TBSP olive oil and 1 tsp sugar for 4 servings).
In a medium bowl, combine cream sauce base, stock concentrate, remaining mustard, and remaining vinegar. Set aside until ready to use in next step.
Heat a large drizzle of oil in pan used for chicken over medium heat. Add garlic, half the pear, half the thyme (all for 4 servings), and remaining shallot. Cook, stirring occasionally, until garlic is fragrant and pear begins to soften, 2-4 minutes.
Add sauce mixture. Cook, stirring, until sauce begins to thicken, 1-2 minutes.
Remove from heat; stir in 1 TBSP butter (2 TBSP for 4). Taste and season with salt and pepper.
Transfer chicken and any accumulated juices to pan; turn chicken to coat in sauce.
To bowl with dressing, add mixed greens, soaked shallot (draining first), and remaining pear; toss to combine.
Divide chicken and mashed potatoes between plates in separate sections. Top chicken and mashed potatoes with pear sauce. Serve with salad on the side.
