Tomato-Chipotle Butter Salmon with Zucchini, Corn & Barley Salad
Carb Conscious

Tomato-Chipotle Butter Salmon

with Zucchini, Corn & Barley Salad

35 MIN
+$1.99/serving 4 Servings
Wellness at Blue Apron
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Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
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Pescatarian
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30g Of Protein
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  • with Salmon
    includes four 5-oz Sustainably Sourced Skin-On Salmon Fillets View recipe
    Wellness
  • with Pork Chops
    includes 4 No Added Hormones, Antibiotic-Free, Certified Humane, Boneless, Center-Cut Pork Chops
  • with Pork Chops

    From the Test Kitchen

    In this dish, crispy skin salmon gets a flavorful lift from our new tomato chipotle butter, which adds a smoky, creamy finish to the fish. It's served over a medley of barley, zucchini, corn, and more for a bright and hearty base.
    CLICK FOR RECIPE CARD

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    • Nutrition
      PER SERVING
    • Calories
      580 Cals (est.)
    View Full Nutrition
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    fresh
    ingredients
    Tomato-Chipotle Butter Salmon with Zucchini, Corn & Barley Salad
    Title
    • 4 Boneless, Center-Cut Pork Chops
    • ¾ cup Pearled Barley
    • 1 Zucchini
    • 2 Scallions
    • 4 ears Of Corn
    • 2 cloves Garlic
    • 1 Lemon
    • 2 oz Tomato Chipotle Flavored Butter
    Cook the barley
    1 Cook the barley

    Remove the butter from the refrigerator to soften. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the barley. Cook, uncovered, 28 to 30 minutes, or until tender. Turn off the heat. Drain thoroughly.

    Prepare the ingredients
    2 Prepare the ingredients

    Meanwhile, wash and dry the fresh produce. Medium dice the zucchini. Remove any husks and silks from the corn; cut the kernels off the cobs. Thinly slice the scallions, separating the white bottoms and hollow green tops. Peel and roughly chop 2 cloves of garlic. Halve the lemon crosswise; squeeze the juice into a large bowl, straining out the seeds.

    Cook & dress the vegetables
    3 Cook & dress the vegetables

    In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the diced zucchini in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the corn kernels, sliced white bottoms of the scallions, and chopped garlic; season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until softened. Transfer to the bowl of lemon juice; toss to coat. Cover with foil to keep warm. Wipe out the pan.

    Cook the pork
    4 Cook the pork

    Pat the pork dry with paper towels; season with salt and pepper on both sides. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned pork. Cook 4 to 6 minutes per side for medium (the center may still be slightly pink), or until browned and cooked to your desired degree of doneness.* Transfer to a cutting board and let rest at least 5 minutes.

    *The USDA recommends a minimum safe cooking temperature of 145°F for pork.

    Finish the barley & serve your dish
    5 Finish the barley & serve your dish

    To the bowl of dressed vegetables, add the cooked barley, half the softened butter, and a drizzle of olive oil. Stir to combine. Taste, then season with salt and pepper if desired. Slice the rested pork crosswise. Serve the finished barley topped with the sliced pork and remaining softened butter. Garnish with the sliced green tops of the scallions. Enjoy! 

    Tips from Home Chefs

    Cook the barley
    1 Cook the barley

    Remove the butter from the refrigerator to soften. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the barley. Cook, uncovered, 28 to 30 minutes, or until tender. Turn off the heat. Drain thoroughly.

    2 Prepare the ingredients

    Meanwhile, wash and dry the fresh produce. Medium dice the zucchini. Remove any husks and silks from the corn; cut the kernels off the cobs. Thinly slice the scallions, separating the white bottoms and hollow green tops. Peel and roughly chop 2 cloves of garlic. Halve the lemon crosswise; squeeze the juice into a large bowl, straining out the seeds.

    Prepare the ingredients
    Cook & dress the vegetables
    3 Cook & dress the vegetables

    In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the diced zucchini in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the corn kernels, sliced white bottoms of the scallions, and chopped garlic; season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until softened. Transfer to the bowl of lemon juice; toss to coat. Cover with foil to keep warm. Wipe out the pan.

    4 Cook the pork

    Pat the pork dry with paper towels; season with salt and pepper on both sides. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned pork. Cook 4 to 6 minutes per side for medium (the center may still be slightly pink), or until browned and cooked to your desired degree of doneness.* Transfer to a cutting board and let rest at least 5 minutes.

    *The USDA recommends a minimum safe cooking temperature of 145°F for pork.

    Cook the pork
    Finish the barley & serve your dish
    5 Finish the barley & serve your dish

    To the bowl of dressed vegetables, add the cooked barley, half the softened butter, and a drizzle of olive oil. Stir to combine. Taste, then season with salt and pepper if desired. Slice the rested pork crosswise. Serve the finished barley topped with the sliced pork and remaining softened butter. Garnish with the sliced green tops of the scallions. Enjoy! 

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