Double Seared Salmon & Creamy Potato Mash
with Herby Hollandaise & Steamed Veggies4.5(120)
Calories
:
863 kcalProtein
:
60.7g proteinTotal
:
20 minutesDifficulty
:
EasyAllergens:
- Fish
- Gluten
- Milk
- Sesame
- Eggs
- Almond
- Wheat
- Soy
- Fish
- Cashew
- May contain traces of allergens
Beautifully seasoned salmon nestled on creamy potato mash makes for the ultimate cosy weeknight dinner. Steamed broccoli and green beans get a squeeze of lime on the side, finished off with a tangy homemade parsley hollandaise for good measure.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
1 packet
Hollandaise
(May be present: Gluten, Milk, Sesame, Eggs, Almond, Wheat, Soy, Fish, Cashew)
560 g
Salmon
(Contains: Fish; )
1
Baby Broccoli
2 packet
Potato
1 sachet
Seasoning Blend
1
Lime
1 sachet
Chilli Flakes
1
Carrot
1 packet
Baby Spinach Leaves
Nutrition Values
Energy (kJ)3610 kJ
Calories863 kcal
Fat59 g
of which saturates9.4 g
Carbohydrate16.4 g
of which sugars6.1 g
Dietary Fibre6.2 g
Protein60.7 g
Cholesterol2.2 mg
Sodium867 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Large Non-Stick Pan
•Lid
•Medium Pan
Cooking Steps
1
- Boil kettle. Half-fill a medium saucepan with boiled water and a pinch of salt. Peel and cut potato into large chunks. Trim baby broccoli and green beans. Slice lemon into wedges. Finely chop chives.
- Cook potato in boiling water until easily pierced with a fork, 12-15 minutes.
- In last 8 minutes of cook time, place a colander or steamer basket on top of saucepan and add broccoli and green beans.
- Cover and steam until veggies are tender, and potatoes can be easily pierced with a fork.
2
- Meanwhile, pat salmon dry with paper towel. In a large bowl combine salmon, seasoning blend and a drizzle of olive oil.
- In a large frying pan, heat a drizzle of olive oil over medium-high heat. When oil is hot, cook salmon, skin side down, until just cooked through, 2-4 minutes each side (cook in batches if your pan is getting crowded).
TIP: Patting the skin dry helps it crisp up in the pan!
TIP: The spice blend will char slightly in the pan, this adds to the flavour!
3
- In a small bowl combine hollandaise, chives, a squeeze of lemon juice and a pinch of pepper.
- When greens are done transfer to a bowl with baby spinach leaves, add a squeeze of lemon juice and toss until slightly wilted. Season.
- Drain potato and return to saucepan. Add butter, milk and a pinch of salt, and mash until smooth.
4
- Divide seared salmon, mash and steamed greens between plates.
- Serve with chive hollandaise and remaining lemon wedges. Enjoy!
