Boursin Stuffed Salmon
with Potato and Green Bean Salad- Saumon
- Oeuf
- Lait
- Sulfites
- Moutarde
- Noix
- Peut contenir des traces d’allergènes
- Lait
- Sulfites
- Blé
- Oeuf
- Poisson
- Moutarde
- Sésame
- Soya
- Arachides
- Crustacés
- Gluten
This decadent fish dinner features tender salmon stuffed with luxurious creamy spinach and herb filling that is sure to impress
Ingrédients
250 g
Filets de saumon, avec la peau
(Contient: Saumon)
2 pièce(s)
Œuf
(Contient: Oeuf)
150 g
Boursin ail et fromage d'herbes fins
(Contient: Lait Peut contenir : Noix)
350 g
Pomme de terre à chair jaune
170 g
Haricots verts
7 g
Ciboulette
1 pièce(s)
Citron
30 g
Câpres
(Peut contenir : Noix, Lait, Sulfites, Blé, Oeuf, Poisson)
1 cs
Vinaigre de vin blanc
(Contient: Sulfites Peut contenir : Lait, Blé, Oeuf, Poisson, Moutarde, Sésame, Soya)
7 g
Mélange d’épices acidulé à l’ail
(Contient: Sulfites Peut contenir : Noix, Lait, Blé, Moutarde, Sésame, Soya, Arachides)
½ cs
Moutarde de Dijon
(Contient: Moutarde Peut contenir : Lait, Sulfites, Blé, Oeuf, Poisson, Sésame, Soya, Crustacés, Gluten)
Ustensiles
Instructions
- 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.
