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Seared Salmon & Peppercorn Hollandaise
Seared Salmon & Peppercorn Hollandaise

Seared Salmon & Peppercorn Hollandaise

with Potato Mash & Garlic Veggies

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!

Allergens:
Milk
Fish

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total30 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

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 Values

Energy (kJ)2923 kJ
Fat44.3 g
of which saturates15.6 g
Carbohydrate40.8 g
of which sugars15.1 g
Protein35.7 g
Sodium368 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

Medium Pan
Large Non-Stick Pan

Cooking Steps

1
1

• 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!

2
2

• 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.

3
3

• 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.

4
4

• 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!

5
5

• 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.

6
6

• Divide potato mash, garlic veggies and seared salmon between plates. Spoon peppercorn Hollandaise over salmon to serve. Enjoy!