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Nutrition Facts
Serving Size 276 g
(Approx. 4 Servings)
Amount Per Serving
Calories 550 Calories From Fat 370
% Daily Value*
Total Fat 41 g 63%
Saturated Fat 17 g 85%
Trans Fat 0.5 g
Cholesterol 165 mg 55%
Sodium 350 mg 15%
Total Carbohydrate 6 g 2%
Dietary Fiber 1 g 4%
Sugars 3 g
Protein 34 g
Vitamin A 30% Iron 6%
Vitamin C 25% Calcium 8%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Sockeye Salmon Al Forno with Arugula Cream Sauce
Prep Time
20 minutes
Cook Time
30 minutes
Total Time
50 minutes
Serves
4  People

Ingredients

Recipe makes 4 Servings

2 Tbsp extra virgin olive oil
3 fresh garlic cloves, minced
1 medium shallot, minced
1 Tbsp fresh thyme, chopped
1 small lemon, skin peeled, seeded and sliced into rounds
1/2 cup(s) white wine
1/2 cup(s) H-E-B Organics Chicken Stock
1 cup(s) heavy whipping cream
1 1/2 cup(s) arugula
1 large jalapeño, seeded and chopped
1 Lb fresh Wild Alaskan Sockeye Salmon
1/2 Tsp kosher salt, plus more as needed
1/2 Tsp cracked black pepper
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Instructions

1
Preheat oven to 350ºF.
2
In a small sauce pot add oil, then garlic, shallots and thyme. Stir-fry 3 to 4 minutes until fragrant, then add in lemon slices and cook 2 more minutes before adding wine.
3
Continue to cook until liquid is reduced by half, add in chicken stock and bring to a boil. Reduce to a simmer and add in cream, cook until sauce is thick enough to coat the back of a spoon. Turn off heat and allow to cool slightly.
4
In a blender add arugula, jalapeños, and cream sauce and blend until smooth. An immersion blender can also be used for this step. **Be careful to make sure cream sauce is not scalding hot when blending.
5
Pour blended sauce back into same pot and keep on low heat while preparing salmon.
6
Place salmon skin side down on a sheet pan lined with foil. Season with salt and pepper and bake 15 to 20 minutes or until internal temperature reads 140 - 145ºF. Serve with arugula cream sauce. Refrigerate leftover sauce for use on veggies.

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