Salmon Meunière
with Tarragon-Chayote Salad & Lemon Orzo
Cooking time
25 minutes
Servings
2/4
Calories
870 /serving
The classic French sauce comes together just before serving, in the same pan used to cook the fish. It pings the taste buds with foaming brown butter, lemon and capers. Meantime, fresh tarragon adds haute cuisine elegance to an ever-crisp julienned chayote salad.
We will send you:
- 2 Sustainably-raised Atlantic salmon fillets (BAP-certified)
- 1 Lemon
- 1 Shallot (or onion)
- 2 Chayotes
- 4g Tarragon
- 20g Capers
- 140g Orzo
- 9g Zesty Herbs spices (garlic, dehydrated carrots, red bell pepper, onion, chives, salt, spices, mustard, sugar, sunflower oil, lemon oil)
Contains: Milk • Mustard • Salmon • Wheat
You will need:
Large pan (non-stick if possible)
Medium pot
Oil
Peeler
Salt & pepper (S&P)
Strainer
Zester
4 or 8 tbsp Butter
Total Fat
46 g
Saturated Fat
19 g
Sodium
910 mg
Total Carb
80 g
Sugars
12 g
Protein
40 g
Fibre
12 g
Preparation
Boil the orzo
- Bring a medium pot of salted water to a boil.
- Add the orzo and boil, 9 to 10 min., until just tender.
- Drain and rinse.
- Return to the pot and toss with a drizzle of oil to prevent sticking.
Mise en place
- Meanwhile, zest and juice the lemon.
- Peel and cut the chayotes into matchsticks.
- Halve, peel and mince the shallot.
- Pick the tarragon leaves off the stems.
- Roughly chop the capers.
Cook the salmon
- Pat the salmon dry; season with ½ the spices and S&P.
- In a large pan (non-stick if possible), heat a drizzle of oil on medium-high.
- Add the salmon* and cook, 2 to 3 min. per side, until browned and cooked as desired.
- Transfer to a plate. Wipe out and reserve the pan.
Make the salad
- Meanwhile, in a large bowl, combine ½ the lemon juice, ½ the lemon zest, ½ the capers, a drizzle of oil and S&P.
- Add the chayotes and ½ the tarragon; toss well.
Make the sauce
- In the reserved pan, heat 4 tbsp butter (double for 4 portions) on medium.
- Add the shallot, and remaining capers, lemon zest and spices.
- Sauté, 2 to 3 min., until fragrant and the butter begins to foam and brown.
- Off the heat, add the remaining lemon juice; stir well.
Finish & serve
- To the pot of orzo, add ½ the sauce; stir well.
- Divide the orzo between your plates.
- Top with the salmon and salad.
- Spoon the remaining sauce over the salmon.
- Garnish with the remaining tarragon. Bon appétit!
*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
