Seared Salmon & Peppercorn Hollandaise
with Potato Mash & Garlic Veggies
- Milk
- Fish
- Gluten
- Eggs
- Fish
- Milk
- Traces of Cashew
- Almond
- Sesame
- Soy
- May contain traces of allergens
Sometimes all you need to be happy is a good cut of salmon, a mash and pan-fried veggies. Let’s put a smile on everyone’s face by drizzling over a peppercorn Hollandaise sauce, dark and rich with flavour. It’s smiles all around!
Ingredients
2
potato
1
carrot
1 bag
baby broccoli
½ sachet
black peppercorns
1 packet
salmon
(Contains: Fish)
3 clove
garlic
1 packet
Hollandaise
(May be present: Gluten, Eggs, Fish, Milk, Cashew, Almond, Sesame, Soy)
Not included in your delivery
olive oil
40 g
butter
(Contains: Milk)
2 tbs
milk
(Contains: Milk)
Nutrition
You will need
Cooking Steps
• Bring a medium saucepan of salted water to the boil. Peel potato and cut into large chunks. • Cook potato in the boiling water until easily pierced with a fork, 12-15 minutes. • Drain and return to the pan. Add the butter and the milk to the potato and season generously with salt. Mash until smooth. Cover to keep warm.
TIP: Save time and get more fibre by leaving the potato unpeeled!
• Meanwhile, finely chop garlic. Thinly slice carrot into sticks. Halve any thick baby broccoli stalks lengthways. • Crush black peppercorns (see ingredients) in a pestle and mortar or in their sachet using a rolling pin.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook baby broccoli, carrot and 1/2 the garlic until tender, 5-6 minutes. Transfer to a bowl and cover to keep warm.
• Return the frying pan to medium-high heat with a drizzle of olive oil. Pat salmon dry with paper towel and season both sides. • When oil is hot, cook salmon, skin side down, until just cooked through, 2-4 minutes each side. Transfer directly to serving plates.
TIP: Patting the skin dry helps it crisp up in the pan!
• Wipe out and return frying pan to medium heat with a drizzle of olive oil. Cook remaining garlic and peppercorns until fragrant, 1 minute. • Transfer garlic and peppercorn oil to a small bowl, then add Hollandaise sauce and stir to combine. Season to taste.
• Divide potato mash, garlic veggies and seared salmon between plates. Spoon peppercorn Hollandaise over salmon to serve. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: The peppercorn Hollandaise sauce was a hit, especially with added garlic flavour from the pan.
- Ease of prep: This meal was easy to prepare, with some customers adding extra vegetables for more nutrition.
- Suggestions: Consider roasting the potatoes instead of mashing; try adding kumara to the mash for variety.
- Portions: Some found the salmon portion small; adding extra vegetables can help balance the meal.
