Salmon Bearnaise over Herbed Rice

This dish has 3 parts: Salmon, Béarnaise Sauce, and Rice.

Rice:

1. Combine rice, 1 3/4 cups water, and 1/4 teaspoon salt (optional) in a saucepan.
2. For a little extra flavor, add a pat of butter to the pan.
3. Heat to boiling, stir once, then reduce heat, cover, and simmer for 17 minutes, until rice is tender.
4. Fluff with a fork.

Sauce: Thaw sauce. Right before the salmon is done, transfer sauce to a microwave-safe bowl. Bring to a gentle boil, typically less than 1 minute, then boil for 15 seconds. Stir and serve over salmon.

Cooking Method – Choose One:

Thawed/Sauté: Thaw salmon filets in refrigerator 24–48 hours in advance. In a skillet, heat 1 tablespoon canola or olive oil over medium-high heat. Add salmon and sear approximately 3–5 minutes per side, until center is no longer opaque.

Freezer to Oven: Preheat oven to 425°F. Bake frozen filets uncovered on the lower oven rack for 35–50 minutes, until flaky.

Internal temp: 145°F.

Serving Suggestions: Spoon sauce over salmon just before serving. Serve with white rice on the side.

Please Note: Cooking times are estimates and vary based on your actual oven, stovetop, or slow cooker, as well as item thickness and starting temperature. For best results, always verify the internal temperature of your meals. We recommend instant-read pocket thermometers – they are inexpensive, convenient, and very easy to use.

Per Serving: Nutritional information coming soon.

Contains: Dairy. Egg. Soy.

Lifestyle: Gluten-Free. Nut-Free.

Ingredients: salmon filets, long grain rice with dried herbs, pureed cooked onion, mayonnaise, heavy cream, apple cider vinegar, rice flour, gluten-free chicken base, tarragon, sunflower lecithin, salt, pepper. Herbed Rice: long grain rice, salt, onion powder, dry chicken base, celery powder, spices.

Please Note: Because Dinner Done dishes are hand-crafted, exact information may vary. Serving size: 3 servings per entrée, unless otherwise stated.