Salmon in Boursin Sauce
with Potato and Green Bean Salad
This decadent fish dinner features tender salmon stuffed with luxurious creamy spinach and herb filling that is sure to impress
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
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 contain traces of: Tree nuts)
350 g
Yellow Potato
170 g
Green Beans
7 g
Chives
1 unit(s)
Lemon
30 g
Capers
(May contain traces of: Tree nuts, Milk, Sulphites, Wheat, Egg, Fish)
1 tbsp
White Wine Vinegar
(Contains: Sulphites May contain traces of: Milk, Wheat, Egg, Fish, Mustard, Sesame, Soy)
7 g
Zesty Garlic Blend
(Contains: Sulphites May contain traces of: Tree nuts, Milk, Wheat, Mustard, Sesame, Soy, Peanuts)
½ tbsp
Dijon Mustard
(Contains: Mustard May contain traces of: 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.
