Wild sockeye salmon is delicious and luxurious on its own, but our chefs found a way to make it truly incredible thanks to a rich pan sauce. Butter, garlic, Italian herbs, lemon juice, creme fraiche, and chives mingle to create an elixir you’ll want to drizzle over everything. (And now you can!) As if that weren’t enough, there’s also sides of crispy green beans amandine and silky-smooth mashed potatoes. Bon appétit!
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Wild Alaska Sockeye Salmon(ContainsFish)
Yukon Gold Potatoes
Seafood Stock Concentrate(ContainsFish, Shellfish)
Sliced Almonds(ContainsTree Nuts)
Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. Dice potatoes into ½-inch pieces. Trim green beans. Mince or grate garlic. Quarter lemon. Mince chives. Heat a large, dry pan over medium-high heat. Add almonds and cook, stirring often, until golden brown and toasted, 3-5 minutes. Turn off heat; transfer to a small bowl. Wipe out pan.
Place potatoes 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 1 cup potato cooking liquid, then drain well. Return potatoes to pot and mash until smooth. Stir in 1 TBSP butter (2 TBSP for 4 servings), half the crème fraîche, and half the chives; season with salt and pepper. Keep covered off heat until ready to serve.
While potatoes cook, toss green beans on a baking sheet with a large drizzle of olive oil; season with salt and pepper. Roast on top rack until softened and lightly browned, 12-15 minutes.
Meanwhile, pat salmon dry with paper towels; season with salt, pepper, and half the Italian Seasoning. Heat a large drizzle of olive oil in pan used for almonds over medium-high heat. Add salmon skin sides down and cook until browned and slightly crisp, 3-4 minutes. Flip and cook until salmon is opaque and cooked through, 3-4 minutes more. Turn off heat. Transfer salmon to a plate; tent with foil to keep warm. Wash out pan.
Melt 2 TBSP butter (4 TBSP for 4 servings) in same pan over medium heat. Add garlic and a pinch of remaining Italian Seasoning; cook until garlic is fragrant, 1-2 minutes. Add stock concentrate and ¼ cup water (⅓ cup for 4). Bring to a simmer and cook until slightly reduced, 2-3 minutes. Squeeze in lemon juice to taste. Remove pan from heat and stir in remaining crème fraîche and chives. Season with salt, pepper, and more lemon juice to taste.
Stir a splash of reserved potato cooking liquid into potatoes to rewarm, if necessary. Toss green beans with almonds; divide between plates along with potatoes and salmon. Spoon sauce over salmon. Serve with any remaining lemon wedges on the side.