Viral Marry Me Salmon
with Heirloom Tomatoes & Red Kale
Cooking time
15 minutes
Servings
2/4
Calories
610 /serving
When Marry Me Chicken went viral, it was clear that sun-dried tomatoes and cream were life partners. We’re subbing in tender fillets of flaky pink salmon, and finishing the dish with a topping of chopped heirloom tomatoes and basil. Let's put a ring on it!
We will send you:
- 2 Sustainably-raised Atlantic salmon fillets (BAP-certified)
- 225g Heirloom tomatoes
- 14g Basil
- ½ Bunch of red kale
- 15g Sliced sun-dried tomatoes
- 15g Minced roasted garlic
- 120ml Heavy cream
- 7.5g Bell Pepper & Olive spices (garlic, red bell pepper, dried black olives, basil, oregano, salt, parsley, lemon, sunflower oil, black pepper)
Contains: Milk • Salmon • Sulphites
You will need:
Oil
Salt & pepper (S&P)
Large high-sided pan (non-stick if possible)
Total Fat
47 g
Saturated Fat
17 g
Sodium
720 mg
Total Carb
26 g
Sugars
11 g
Protein
35 g
Fibre
5 g
Preparation
Start the salmon
- Pat the salmon dry; season with ½ the spices and S&P.
- In a large, high-sided pan (non-stick if possible), heat a drizzle of oil on medium-high.
- Add the salmon and cook, 2 to 3 min. on one side, until partially cooked.
- Transfer to a plate and reserve the pan.
Start the sauce
- Remove the kale leaves from the stems; roughly chop the leaves.
- In the reserved pan, heat a generous drizzle of oil on medium-high.
- Add the kale, garlic, sun-dried tomatoes, remaining spices and S&P.
- Sauté, 2 to 3 min., until the kale has wilted.
- Add the cream, ½ cup water (double for 4 portions) and S&P.
- Simmer, 2 to 3 min., until beginning to thicken.
Make the tomato topping
- Meanwhile, small-dice the tomatoes.
- Pick the basil leaves off the stems; tear the leaves.
- In a small bowl, combine the tomatoes, ½ the basil, a drizzle of oil and S&P.
Finish the salmon & sauce
- To the pan, add the salmon and remaining basil.
- Cook, partially covered, 2 to 3 min., until the salmon* is cooked through and the sauce has thickened.
Plate your dish
- Divide the salmon and sauce between your plates.
- Garnish the salmon with the tomato topping. Bon appétit!
Goodfood X L'Abattoir: Expectedly unexpected
Our next collab comes from Canada's West Coast. Try elevated recipes built by Chef Lee Cooper of Vancouver's acclaimed L'Abattoir, a Michelin-recommended restaurant focused on local ingredients. Available on our Artisan Menu this November.
*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
