Bacon-Wrapped Salmon
with Tarragon Cream and Broccolini
This luxurious dinner gets slapped with a tarragon cream for some extreme flavours! What will you do with that bacon fat, you ask? Throw it on the potatoes of course!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Salmon Fillets, skinless
(Contains Seafood/Fruit de Mer, Fish)
100 g
Bacon Strips
1 tbsp
Greek Seasoning
(Contains Sulphites)
460 g
Russet Potato
4 tbsp
Mayonnaise
(Contains Egg, Mustard)
3 tbsp
Sour Cream
(Contains Milk)
7 g
Tarragon
1 tbsp
Dijon Mustard
(Contains Mustard)
1 unit
Lemon
170 g
Broccolini
3 g
Garlic
Not included in your delivery
1 tbsp
Unsalted Butter*
(Contains Milk)
1 tbsp
Oil*
¾ tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450°F.Wash and dry all produce. Cut potatoes into 1/2-inch wedges. Add potatoes, Lemon-Pepper Seasoning and 1 tbsp oil to a parchment-lined baking sheet. Season with salt, then toss to coat. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.) Roast in the middle of the oven, flipping halfway through, until golden-brown, 25-28 min. (NOTE: For 4 ppl, roast in the middle and the top of the oven, rotating sheets halfway through. (NOTE: The 8-10 min salmon cook time in step 3 is part of the 25-28 min cook time for potatoes. It is not additional time.)
Trim ends off broccolini, then cut any larger stalks in half lengthwise, leaving thinner stalks whole. Peel, then mince or grate garlic. Juice half the lemon, then cut remaining lemon into wedges. Strip tarragon leaves from stems, then finely chop. Pat bacon and salmon dry with paper towels. Season salmon with salt and pepper.
Heat a large non-stick pan over medium-high heat. While pan heats, wrap two bacon strips around each piece of salmon. (TIP: Overlapping strips by 1/2-inch helps keep bacon on salmon!) Carefully add salmon to the dry hot pan. Sear, flipping halfway through, until bacon is golden-brown, 4-5 min. Move potato wedges to one side of the baking sheet, then transfer salmon to the other side. Drizzle bacon from the pan over potato wedges. Bake in the middle of the oven, until salmon is cooked through, 8-10 min.** (NOTE: For 4 ppl, divide salmon between the 2 baking sheets with potato wedges.) Carefully wipe pan clean.
While salmon bakes, heat the same pan over medium-high. Add broccolini and 1/3 cup water. Season with salt. Cook, tossing occasionally, until water evaporates, 4-5 min. Add 1 tbsp butter (dbl for 4 ppl) and half the garlic. Cook, stirring often, until garlic is fragrant and broccolini is tender-crisp, 2-3 min.
While broccolini cooks, stir together mayo, sour cream, tarragon, Dijon, remaining garlic and 1 tsp lemon juice (dbl for 4 ppl) in a medium bowl. Season with salt.
Divide salmon, potato wedges and broccolini between plates. Dollop tarragon cream over salmon. Serve remaining tarragon cream on the side, for dipping. Serve lemon wedges alongside
