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

Tomato-Chipotle Butter Salmon

with Zucchini, Corn & Barley Salad

35 MIN
+$0.99/serving 4 Servings
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Available Options

  • with Salmon
    includes four 5-oz Sustainably Sourced Skin-On Salmon Fillets View recipe
  • with Shrimp
    includes 20 oz Sustainably Sourced Tail-Off Shrimp (Peeled & Deveined)
    Wellness
    • with Shrimp

    From the Test Kitchen

    In this dish, crispy skin salmon gets a flavorful lift from our 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.
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    Dietary Information

    See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

    600 Calories or Less
    • Nutrition
      PER SERVING
    • Calories
      490 Cals (est.)
    View Full Nutrition
    Nutrition Label
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    Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

    fresh
    ingredients
    Tomato-Chipotle Butter Salmon with Zucchini, Corn & Barley Salad
    Title
    • 20 oz Shrimp (Peeled & Deveined)
    • ¾ cup Pearled Barley
    • 1 Zucchini
    • 1 Lemon
    • 4 ears Corn
    • 2 Scallions
    • 2 cloves Garlic
    • 2 oz Tomato Chipotle Flavored Butter

    Tomato-Chipotle Butter Salmon

    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 shrimp

    Pat the shrimp dry with paper towels; season with salt and pepper. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned shrimp. Cook, stirring occasionally, 3 to 5 minutes, or until opaque and cooked through. Turn off the heat.

    Cook the shrimp
    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. Serve the finished barley topped with the cooked shrimp and remaining softened butter. Garnish with the sliced green tops of the scallions. Enjoy!

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