Salmon in Boursin Sauce
with Potato and Green Bean Salad- Salmon
- Egg
- Milk
- Sulphites
- Mustard
- Tree nuts
- May contain traces of allergens
- Milk
- Sulphites
- Wheat
- Egg
- Fish
- Mustard
- Sesame
- Soy
- Peanuts
- Crustaceans
- Gluten
This decadent fish dinner features tender salmon stuffed with luxurious creamy spinach and herb filling that is sure to impress
Ingredients
250 g
Salmon Fillets, skin-on
(Contains: Salmon)
2 unit(s)
Egg
(Contains: Egg)
150 g
Boursin Garlic and Fine Herbs Cheese
(Contains: Milk May be present: Tree nuts)
350 g
Yellow Potato
170 g
Green Beans
7 g
Chives
1 unit(s)
Lemon
30 g
Capers
(May be present: Tree nuts, Milk, Sulphites, Wheat, Egg, Fish)
1 tbsp
White Wine Vinegar
(Contains: Sulphites May be present: Milk, Wheat, Egg, Fish, Mustard, Sesame, Soy)
7 g
Zesty Garlic Blend
(Contains: Sulphites May be present: Tree nuts, Milk, Wheat, Mustard, Sesame, Soy, Peanuts)
½ tbsp
Dijon Mustard
(Contains: Mustard May be present: Milk, Sulphites, Wheat, Egg, Fish, Sesame, Soy, Crustaceans, Gluten)
Nutrition Values
Utensils
Cooking Steps
- Before starting, wash and dry all produce.
- Remove any brown spots from potatoes, then cut into 1-inch pieces.
- Trim green beans then cut into 1-inch pieces.
- To a large pot, add potatoes, 2 tsp salt and enough water to cover by approx. 1 inch (use same for 4 servings). Cover and bring to a boil over high. Cook for 10-12 min, until fork-tender.
- When potatoes are almost done, add green beans. Cook for 1-2 min, until tender.
- Drain and return potatoes and green beans to the same pot, off heat, then stir in half the Zesty Garlic Blend.
- Meanwhile, to a small pot, add 3 cups (6 cups) warm water. Bring to a boil over high.
- Once boiling, reduce heat to medium-high.
- Using a spoon, lower egg into the boiling water. Cook for 7 min for a runny yolk or 9 min for a set yolk.**
- Drain and rinse egg under cold water for 30 sec, until cool enough to peel.
- Peel, then finely chop eggs. Season with salt and pepper.
- While eggs cook, zest, then juice half lemon. Cut remaining lemon into wedges.
- Finely chop capers.
- Thinly slice chives.
- Pat salmon dry with paper towels. Season with salt, pepper and remaining Zesty Garlic Blend.
- Heat a large non-stick pan over medium-high.
- When hot, add 1 tbsp (2 tbsp) oil, then add salmon. Cook for 2-3 min, until browned. Flip salmon and continue cooking for 2-3 min, until cooked through.**
- Remove and discard skin, if you like.
- Transfer to a plate.
- Reduce the heat to medium.
- To the same pan, add Boursin and 1/2 cup (1 cup) milk. Cook for 1-2 min, stirring often, until Boursin melts. Season with salt and pepper.
TESTER: is the amount of milk enough here?
- In a large bowl, whisk together vinegar, Dijon, 1/2 tbsp (2 tbsp) lemon juice and 1 tsp (2 tsp) lemon zest.
- Add chopped eggs, capers and potato-green bean mixture. Toss to coat.
- Divide potato salad and salmon between plates.
- Spoon boursin sauce over salmon.
- Squeeze a lemon wedge, over top.
