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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 make a flawless pan-seared fish that is paired up with roasted potatoes and green beans. Don't forget the herby dill mayo, you'll want it on everything!

Tags:Family FriendlyQuick
Allergens:Seafood/Fruit de MerFish/PoissonWheat/BléEgg/OeufMustard/MoutardeMilk/LaitSulphites/Sulfite

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

Preparation Time30 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

285 g

Salmon Fillets, skinless

(ContainsSeafood/Fruit de Mer, Fish/Poisson)

¼ cup

Cornmeal

(ContainsWheat/Blé)

¼ cup

Mayonnaise

(ContainsEgg/Oeuf, Mustard/Moutarde)

170 g

Green Beans

7 g

Dill

6 tbsp

Sour Cream

(ContainsMilk/Lait)

50 g

Shallot

3 g

Garlic

300 g

Yellow Potato

1 tbsp

White Wine Vinegar

(ContainsSulphites/Sulfite)

7 g

Parsley

Not included in your delivery

3 tbsp

Oil*

¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)4058 kJ
Calories970 kcal
Fat63 g
Saturated Fat14 g
Carbohydrate62 g
Sugar9 g
Dietary Fiber6 g
Protein39 g
Cholesterol110 mg
Sodium610 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Parchment Paper
Measuring Spoons
Paper Towel
Shallow Dish
Silicone Brush
Large Non-Stick Pan
Aluminum Foil
Small Bowl
Instructionsarrow up iconarrow up icon
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1

Before starting, preheat the oven to 450°F. Wash and dry all produce.

Cut potatoes into 1/4-inch rounds, then toss potato rounds with 1 tbsp oil (dbl for 4 ppl) on a parchment-lined baking sheet. Season with salt and pepper. Arrange in a single layer. Roast in the middle of the oven, until golden-brown, 25-28 min.

2

While the potato roast, peel, then mince or grate garlic. Peel, then cut shallot into 1/4-inch slices. Finely chop parsley. Finely chop dill. Trim green beans. Pat salmon dry with paper towels.

3

Combine cornmeal, 1/2 tsp salt and 1/2 tsp pepper (dbl both for 4 ppl) in a shallow dish. Brush 1 tbsp mayo (dbl for 4 ppl) all over salmon. Add salmon to cornmeal mixture and turn to coat all sides.

4

Add 1 tbsp oil and 2 tbsp water (dbl both for 4 ppl) to a large non-stick pan. Bring to a simmer over medium-high heat, then add green beans, garlic and shallots. Cook, stirring occasionally, until green beans are tender-crisp, 6-7 min. Season with salt and pepper. Transfer green bean to a plate and cover with foil to keep warm.

5

Heat the same pan over medium. When hot add 1 tbsp oil (dbl for 4 ppl), then salmon. Pan-fry, 3-4 min per side, until golden-brown and cooked through.** While the salmon cooks, stir together sour cream, vinegar, parsley, half the dill and remaining mayo in a small bowl. Season with salt and pepper. Set aside.

6

Divide salmon, potatoes and green beans between plates. Sprinkle the remaining dill over top of the salmon. Serve herby mayo on the side, for dipping.