Cornmeal Crusted Salmon
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Cornmeal Crusted Salmon

Cornmeal Crusted Salmon

with Potato Rounds and Garlicky Beans

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 Friendly
Quick
Allergens:
Seafood/Fruit de Mer
Fish
Gluten
Egg
Mustard
Milk
Sulphites

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

Preparation Time30 minutes
Cooking Time
DifficultyMedium

Ingredients

serving amount

285 g

Salmon Fillets, skinless

(Contains Seafood/Fruit de Mer, Fish)

¼ cup

Cornmeal

(Contains Gluten)

¼ cup

Mayonnaise

(Contains Egg, Mustard)

170 g

Green Beans

7 g

Dill

6 tbsp

Sour Cream

(Contains Milk)

50 g

Shallot

3 g

Garlic

300 g

Yellow Potato

1 tbsp

White Wine Vinegar

(Contains Sulphites)

7 g

Parsley

Not included in your delivery

3 tbsp

Oil*

¼ tsp

Salt and Pepper*

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Nutrition Values

Energy (kJ)4058 kJ
Calories970 kcal
Fat63 g
Saturated Fat14 g
Carbohydrate62 g
Sugar9 g
Dietary Fiber6 g
Protein39 g
Cholesterol110 mg
Sodium610 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Baking Sheet
Parchment Paper
Measuring Spoons
Paper Towel
Shallow Dish
Silicone Brush
Large Non-Stick Pan
Aluminum Foil
Small Bowl

Instructions

Roast potato rounds
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.

Prep
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.

Coat salmon
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.

Cook Beans
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.

Cook salmon and make herby mayo
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.

Finish and serve
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.