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Cornmeal Crusted Salmon

Cornmeal Crusted Salmon

with Potato Rounds and Garlicky Beans

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Flaky salmon fillets, crusted in sweet cornmeal, come together to create these delicious pan-seared fish. An herby dill mayo and roasted potatoes finish off this refreshing meal!

Allergens:Seafood/Fruit de MerFish/PoissonWheat/BléEgg/OeufSulphites/SulfiteMustard/MoutardeMilk/Lait

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyEasy
Ingredients

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

570 g

Salmon Fillets, skinless

(ContainsSeafood/Fruit de Mer, Fish/Poisson)

½ cup

Cornmeal

(ContainsWheat/Blé)

½ cup

Mayonnaise

(ContainsEgg/Oeuf, Sulphites/Sulfite, Mustard/Moutarde)

14 g

Dill

340 g

Green Beans

6 tbsp

Sour Cream

(ContainsMilk/Lait)

100 g

Shallot

14 g

Parsley

6 g

Garlic

720 g

Yellow Potato

Not included in your delivery

6 tbsp

Oil*

tsp

Salt and Pepper*

tsp

Salt*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories780 kcal
Fat44 g
Saturated Fat9 g
Carbohydrate60 g
Sugar8 g
Dietary Fiber6 g
Protein38 g
Cholesterol15 mg
Sodium1320 mg
Instructionsarrow up iconarrow up icon
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1

Before starting, preheat the oven to 450°F and wash and dry all produce. Cut potatoes into 1/4-inch rounds. Over two parchment-lined baking sheets, toss together potatoes and 2 tbsp oil (1 tbsp oil per baking sheet). Season with salt and pepper. Arrange in a single layer. Roast in top and middle of oven, rotating baking sheet halfway through cooking, until golden-brown, 25-28 min.

2

While potatoes roast, peel, then thinly slice shallots. Finely chop parsley. Finely chop dill. Trim beans. Peel, then mince or grate garlic. Pat salmon dry with paper towels.

3

Combine cornmeal, 1 tsp salt and 1 tsp pepper in a medium bowl. Brush 1/2 tbsp mayo all over each piece of salmon, then add each to the cornmeal mixture and toss to coat. Set aside. Stir together sour cream, parsley, dill and remaining mayo in a small bowl. Season with salt and pepper. Set aside.

4

Heat a large non-stick pan over medium-high heat. When the pan is hot, add 2 tbsp oil, then beans, garlic and shallots. Cook, stirring occasionally, until beans are tender-crisp, 5-6 min. Season with salt and pepper. Transfer bean mixture to a plate and cover with foil to keep warm.

5

Using the same pan, add another 2 tbsp oil, then salmon. Pan-fry, until golden-brown and cooked through, 3-4 min per side.

6

Divide salmon, potatoes and beans between plates. Serve herby mayo on the side for dipping.