Seared Salmon & Leek-Lemon Sauce
with Creamy Potato Mash & Hazelnut Crumb
- Milk
- Tree Nuts
- Gluten(Wheat)
- Fish
Seared pink salmon has got to be the fanciest of the fish in the sea, elegant and fresh and we love a nutty crumb to add a touch of the earth. The addition of a leek and zesty lemon sauce keeps the salmon at the top of this popularity ladder. It will also quickly become a favourite at the table too! *The recent wet and cold weather across New Zealand has impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!*
Ingredients
2
potato
½
lemon
2 clove
garlic
1
leek
2
courgette
1 bunch(es)
cavolo nero kale
1 packet
roasted hazelnuts
(Contains: Tree Nuts; )
¼ packet
panko breadcrumbs
(Contains: Gluten(Wheat); )
½ sachet
vegetable stock powder
1 packet
Akaroa Salmon
(Contains: Fish; )
Not included in your delivery
olive oil
2.5 tbs
milk
(Contains: Milk; )
¼ tsp
salt
¼ cup
water
40 g
butter (for the mash)
(Contains: Milk; )
40 g
butter (for the sauce)
(Contains: Milk; )
Nutrition Values
Utensils
Cooking Steps
• Bring a medium saucepan of lightly salted water to the boil. Peel potato and cut into large chunks. • Cook potato in the boiling water until easily pierced with a fork, 10-15 minutes. • Drain and return potato to the saucepan. Add butter (for the mash), the milk and the salt, then mash until smooth. Cover to keep warm.
• Meanwhile, zest lemon to get a pinch, then slice into wedges. Finely chop garlic. Thinly slice leek. Thinly slice courgette into half-moons. Roughly chop cavolo nero kale. Roughly chop roasted hazelnuts. • In a large frying pan, heat a good drizzle of olive oil over medium-high heat. Cook hazelnuts, panko breadcrumbs (see ingredients), stirring, until golden brown, 3 minutes. • Transfer to a medium bowl, season with salt and pepper, then stir through lemon zest. Set aside.
• Return the frying pan to medium heat with a drizzle of olive oil. Cook leek until tender, 4-5 minutes. • Add garlic and a squeeze of lemon juice and cook, stirring, until fragrant, 1 minute. • Add the water and vegetable stock powder (see ingredients) and stir to combine. • Add the butter (for the sauce) and stir through until melted and well combined, 1-2 minutes. Season with pepper, then transfer to a bowl.
• Wipe out the frying pan and return to medium-high heat with a drizzle of olive oil. Cook courgette, tossing, until just tender, 3-4 minutes. • Add kale and cook until wilted, 2-3 minutes. Season, then transfer to a plate.
• Pat salmon dry with paper towel and season both sides. Return the frying pan to medium-high heat with a drizzle of olive oil. • When oil is hot, cook salmon, skin-side down, for 4 minutes. • Turn salmon, then spoon leek and lemon sauce around the salmon. Cook until just cooked through, 2-3 minutes.
TIP: Spooning the sauce around the salmon helps to keep the skin crisp!
• Divide mash between plates. Top with garlicky greens and salmon. • Spoon over leek and lemon sauce. Sprinkle with lemon hazelnut crumb. Serve with any remaining lemon wedges. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Customers loved this meal, praising its appeal for both adults and children.
- Ease of prep: The dish was described as super easy to prepare, making it a convenient option for families.
- Suggestions: Consider including more meals like this one, as reviewers found it particularly enjoyable.
