Don't let this dish be the one that got away! With a fragrant leek and caper sauce over succulent salmon, plus chive mash, pan-fried veggies and a dill and lemon crumb to finish, it's a great catch.
Unfortunately, this week's green beans were in short supply, so we've replaced them with baby spinach leaves. Don't worry, the recipe will be just as delicious!
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
baby spinach leaves
panko breadcrumbs(ContainsGlutenMay be presentPeanuts, Tree Nuts, Milk, Soy, Sesame)
capers(ContainsTree NutsMay be presentPeanuts, Milk, Sesame, Gluten)
vegetable stock powder
butter (for the mash)(ContainsMilk)
butter (for the sauce)(ContainsMilk)
Bring a medium saucepan of lightly salted water to the boil. Peel the potato and cut into 2cm chunks. Add the potato to the saucepan of boiling water and cook until easily pierced with a knife, 10-15 minutes. Drain and return to the saucepan. Finely chop the chives. Add the chives, butter (for the mash), milk and the salt to the saucepan with the potato. Mash with a potato masher or fork until smooth. Cover with a lid to keep warm.
While the potato is cooking, roughly chop the dill. Zest the lemon (see ingredients list) to get a good pinch, then slice into wedges. Finely chop the garlic (or use a garlic press). Thinly slice the leek. Slice the broccolini in half lengthways. In a medium frying pan, heat a good drizzle of olive oil over a medium-high heat. Add the panko breadcrumbs (see ingredients list) and cook, stirring, until golden brown, 3 minutes. Transfer to a medium bowl, season with a pinch of salt and pepper and stir through the dill and lemon zest. Set aside.
Return the frying pan to a medium heat with a drizzle of olive oil. Add the leek and cook until tender, 4-5 minutes. Add the garlic and capers and cook, stirring, until fragrant, 1 minute. Add the water and vegetable stock (1/2 sachet for 2 people / 1 sachet for 4 people) and stir to combine. Add the butter (for the sauce) and stir through until melted and well combined, 1-2 minutes. Season to taste with pepper, then transfer to a bowl and set aside.
Wipe out the frying pan and return to a medium-high heat with a drizzle of olive oil. Add the broccolini and a dash of water and cook, tossing, until tender, 4-5 minutes. Add the baby spinach leaves and cook, stirring, until wilted, 1 minute. Add a squeeze of lemon juice, season with salt and pepper and toss to coat. Transfer to a plate and cover to keep warm.
Season both sides of the salmon with a good pinch of salt and pepper. Return the frying pan to a medium-high heat with a drizzle of olive oil. When the oil is hot, add the salmon, skin-side down, and cook for 4 minutes. Turn the salmon and spoon the leek-caper sauce around the salmon. Cook until the salmon is just cooked through, 3-4 minutes (depending on thickness).
TIP: Spooning the sauce around the salmon helps keep the skin crisp!
Divide the chive mash between plates. Top with the greens and salmon. Spoon over the leek-caper sauce and sprinkle with the dill and lemon crumb. Serve with any remaining lemon wedges.