Creamy Caramelized Onion Salmon
with Apple, Walnut & Carrot Salad
Onion is the humble root veg that rarely gets its due. But this under-the-radar workhorse ingredient totally makes this entire dish! Cooked until sweet and jammy, it adds astonishing depth to a creamy, rich, and craveable pan sauce for chicken. Caramelized onion is also the flavor bridge that connects the savory chicken to a sweet ‘n’ tangy side salad dressed with honey Dijon dressing. Onion is too modest to take all the credit but let's give it up for this veggie that has lots of... layers!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
6 ounce
Carrots
1 unit
Apple
1 unit
Onion
¼ ounce
Parsley
½ ounce
Walnuts
(Contains Tree Nuts)
2 ounce
Mixed Greens
5 teaspoon
White Wine Vinegar
1 teaspoon
Dried Thyme
10 ounce
Salmon
(Contains Fish)
1 unit
Chicken Stock Concentrate
2 tablespoon
Crème Fraîche
(Contains Milk)
2 tablespoon
Cream Cheese
(Contains Milk)
1.5 ounce
Honey Dijon Dressing
(Contains Eggs)
Not included in your delivery
2 teaspoon
Cooking Oil
1 teaspoon
Sugar
1 tablespoon
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
• Wash and dry produce. • Trim and peel carrots. Halve lengthwise, then slice into ¼-inch-thick half-moons. Halve, core, and dice apple into ½-inch pieces. Halve, peel, and thinly slice onion. Finely chop parsley. Roughly chop walnuts.
• In a large bowl, toss mixed greens with carrot and apple. Set aside.
• Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add onion and cook, stirring occasionally, until browned and softened, 8-10 minutes. • Add 2 tsp vinegar, ¼ tsp thyme (we sent more), 1 tsp sugar, and a splash of water (for 4 servings, use 4 tsp vinegar, ½ tsp thyme, and 2 tsp sugar). Cook, stirring occasionally, until caramelized and jammy, 2-3 minutes. (TIP: If pan seems dry, stir in more splashes of water.) Season with salt and pepper. • Turn off heat; transfer to a small bowl. Wipe out pan.
• Pat chicken* dry with paper towels. Season all over with salt and pepper. • Heat a drizzle of oil in pan used for onion over medium-high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side. • Remove from pan and set aside. Cover to keep warm.
Swap in salmon for chicken. Cook, skin sides down, until skin is crisp, 5-7 minutes. Flip salmon and cook until cooked through, 1-2 minutes more. Transfer to a plate and cover to keep warm.
• Return caramelized onion to pan. Stir in stock concentrate, ½ tsp vinegar (1 tsp for 4 servings), and ¼ cup water (¹⁄3 cup for 4). Cook, stirring, until combined and thickened, 2-3 minutes. • Remove pan from heat. Stir in crème fraîche, cream cheese, half the parsley, and 1 TBSP butter (2 TBSP for 4) until combined. TIP: If sauce seems too thick, stir in water 1 TBSP at a time.
• Drizzle dressing over salad; toss to coat. • Divide chicken and salad between plates. Pour sauce over chicken. Top salad with walnuts. Garnish everything with remaining parsley and serve.
Salmon is fully cooked when internal temperature reaches 145°.
