Carb Smart Salmon and Horseradish Remoulade
with Warm Potato and Green Bean Salad- Salmon
- Mustard
- Egg
- Sulphites
- Soy
- Sulphites
- Wheat
- Fish
- Milk
- Mustard
- Sesame
- May contain traces of allergens
- Gluten
- Egg
- Crustaceans
- Tree nuts
- Peanuts
Ingredients: Red potato • Salmon fillets • Green beans • Dill pickles (cucumbers, water, vinegar, salt, calcium chloride, sodium benzoate, natural flavours, polysorbate 80, turmeric) • Lemon • Mayonnaise (mustard, egg) (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) • Creamy horseradish sauce (egg, mustard) (vegetable oil, water, horseradish, sugar, frozen egg yolk, vinegar, salt, modified corn starch, mustard, dried onion, spices, natural flavour (mustard), tamarind gum, xanthan gum, citric acid) • Whole grain mustard (mustard) (water, white vinegar, mustard seeds, white wine vinegar, salt, sugar, mustard bran, citric acid, turmeric, spices, spice extract, natural flavour, xanthan gum) • Smoked paprika-garlic blend (sulphites) (smoked paprika, garlic powder, silicon dioxide) • Garlic.
Ingredients
250 g
Salmon Fillets, skin-on
(Contains: Salmon)
1 unit(s)
Garlic, cloves
170 g
Green Beans
4 tbsp
Mayonnaise
(Contains: Mustard, Egg May be present: Soy, Sulphites, Wheat, Fish, Milk, Mustard, Sesame)
84 mL
Dill Pickle, sliced
1 tbsp
Creamy Horseradish Sauce
(Contains: Mustard, Egg May be present: Milk, Sulphites, Soy, Fish, Sesame, Gluten, Egg, Wheat, Crustaceans)
1 tbsp
Whole Grain Mustard
(Contains: Mustard May be present: Soy, Crustaceans, Wheat, Milk, Sesame, Sulphites, Egg, Gluten, Fish)
400 g
Red Potato
1 unit(s)
Lemon
6 g
Smoked Paprika-Garlic Blend
(Contains: Sulphites May be present: Tree nuts, Wheat, Milk, Mustard, Peanuts, Sesame, Soy)
Not included in your delivery
0.13 tsp
Salt*
0.13 tsp
Pepper*
1 tbsp
Oil*
Nutrition facts
Cooking Steps
- Before starting, wash and dry all produce.
- Remove any brown spots from potatoes, then cut into 1-inch pieces.
- Trim, then halve green beans.
- 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.
- After 6 min, add green beans. Continue cooking until potatoes are done.
- Drain potatoes and green beans, then transfer to a large bowl. Set aside.
- While potatoes cook, zest, then juice half the lemon (use whole lemon for 4 servings).
- Peel, then mince or grate garlic.
- Finely chop half the pickles. Roughly chop the remaining pickles.
- Pat salmon dry with paper towels, then season with Smoked Paprika-Garlic Blend, salt and pepper.
- To a small bowl, add creamy horseradish sauce, half the mayo, half the mustard, finely chopped pickles and 1/4 tsp garlic. Season with salt and pepper, then stir to combine.
- Heat a large non-stick pan over medium-high. When the pan is hot, add 1 tbsp oil, then salmon. (NOTE: Don't crowd the pan; cook salmon in 2 batches for 4 servings, using 1 tbsp oil per batch.)
- Pan-fry for 3-5 min per side, until salmon is cooked through.**
- To the bowl with potatoes and green beans, add lemon zest, 1/2 tbsp (1 tbsp) lemon juice, remaining mayo, remaining mustard, remaining garlic and roughly chopped pickles. Season with salt and pepper, then stir to combine. (TIP: If you like your potato salad a bit sweeter, add 1/4 tsp [1/2 tsp] sugar.)
- Divide warm potato and green bean salad and salmon between plates.
- Dollop salmon with horseradish remoulade.
If you've opted to get salmon, prep and cook in the same way as recipe instructs you to prep and cook tilapia, increasing pan frying time to 3-5 min per side.**
