Bacon-Wrapped Salmon
with Tarragon Cream and Green Beans
This luxurious dinner gets dolloped with a tarragon cream for some bold flavours! What will you do with that bacon fat, you ask? Throw it on the potatoes of course!
The quantities provided above are averages only.
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
Green Beans
2 unit
Garlic, cloves
Not included in your delivery
1 tbsp
Unsalted Butter*
(Contains Milk)
1 tbsp
Oil*
¼ tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 450˚F. Wash and dry all produce. Garlic Guide for Step 5 (dbl for 4 ppl): 1/8 tsp mild, 1/4 tsp medium and 1/2 tsp extra! Cut potatoes into 1/2-inch wedges. Add potatoes, Lemon-Pepper Seasoning and 1 tbsp oil to a parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet. Roast in the middle and the top of the oven, rotating sheets halfway through.) Season with salt, then toss to coat. Roast in the middle of the oven, flipping halfway through, until golden-brown, 25-28 min.
While potatoes roast, trim, then halve green beans. 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 the pan heats, wrap 2 bacon strips around each piece of salmon. (TIP: Overlapping strips by 1/2-inch helps keep bacon on salmon!) Carefully add salmon to the hot dry pan. Sear until bacon is golden-brown, 3-4 min per side. Remove the baking sheet with wedges from the oven. Move potato wedges to one side of the baking sheet, then arrange salmon on the other side. Drizzle bacon fat from the pan over wedges. Roast salmon and wedges 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 wedges.) Carefully wipe the pan clean.
While salmon roasts, heat the same pan over medium-high. When hot, add green beans and 1/4 cup water. Season with salt and pepper. Cook, stirring occasionally, until water evaporates, 4-5 min. Add 1 tbsp butter (dbl for 4 ppl) and half the garlic. Cook, stirring often, until green beans are tender-crisp, 1-2 min.
While green beans cook, add mayo, sour cream, tarragon, Dijon, remaining garlic and 1 tsp lemon juice (dbl for 4 ppl) to a medium bowl. (NOTE: Reference garlic guide.) Season with salt, then stir to combine.
Add any remaining lemon juice to the pan with green beans, then toss to coat. Divide salmon, potato wedges and green beans between plates. Dollop some tarragon cream over salmon. Serve remaining tarragon cream on the side for dipping. Squeeze over a lemon wedge, if desired
