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Cranberry Glazed Double Salmon
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Cranberry Glazed Double Salmon

Cranberry Glazed Double Salmon

with Garlic Mashed Potatoes and Snap Pea Salad

For a simple meal with a flair of sophistication, look no further! Succulent salmon is topped with a tart and savoury cranberry-mustard sauce served alongside creamy, garlicky mashed potatoes. A crisp snap pea and arugula-spinach salad with white wine-honey vinaigrette is the perfect finishing touch.

Allergens:
Salmon/Saumon
Soy
Milk
Sulphites
Mustard

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

Preparation Time35 minutes
DifficultyMedium

Ingredients

serving amount

500 g

Salmon Fillets, skin-on

(Contains Salmon/Saumon)

2 unit

Russet Potato

113 g

Sugar Snap Peas

56 g

Arugula and Spinach Mix

28 g

Salad Topping Mix

(Contains Soy)

¼ cup

Feta Cheese, crumbled

(Contains Milk)

56 mL

Cream

(Contains Milk)

2 tbsp

Cranberry Spread

1 tbsp

White Wine Vinegar

(Contains Sulphites)

1 tbsp

Honey

1 tbsp

Whole Grain Mustard

(Contains Mustard)

1 tsp

Garlic Salt

Not included in your delivery

4 tbsp

Unsalted Butter*

(Contains Milk)

0.13 tsp

Sugar*

2 tbsp

Oil*

0.19 tsp

Salt*

¼ tsp

Pepper*

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Nutrition Values

Calories1320 kcal
Fat87 g
Saturated Fat33 g
Carbohydrate74 g
Sugar26 g
Dietary Fiber6 g
Protein63 g
Cholesterol274 mg
Sodium1180 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

Large Pot
Potato Masher
Colander
Measuring Spoons
Baking Sheet
Paper Towel
Aluminum Foil
Large Non-Stick Pan
Large Bowl
Whisk

Instructions

Make mashed potatoes
1

Before starting, preheat oven to 450˚F.Wash and dry all produce. Peel, then cut potatoes into 1-inch pieces.Add potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat.Once boiling, reduce heat to medium. Simmer uncovered until fork-tender, 10-12 min.Drain and return potatoes to the same pot, off heat.Mash cream, half the garlic salt and 3 tbsp (6 tbsp) butter into potatoes until creamy. Season with pepper, to taste.

Roast snap peas
2

Meanwhile, trim snap peas.Add snap peas and 1/2 tbsp (1 tbsp) oil to an unlined baking sheet. Season with salt and pepper, then toss to combine.Roast in the bottom of the oven until tender, 8-10 min.Transfer snap peas to a plate, then cover to keep warm.

Roast salmon
3

Meanwhile, pat salmon dry with paper towels, then season with salt and pepper. Arrange salmon on a foil-lined baking sheet, skin-side down. Drizzle 1/2 tbsp (1 tbsp) oil over top. Roast in the middle of the oven until cooked through, 10-12 min.**

Make sauce
4

Meanwhile, heat a large non-stick pan over medium-low heat. When the pan is hot, add 1 tbsp (2 tbsp) butter, then swirl the pan until melted, 30 sec. Add cranberry spread, half the mustard, half the honey and 1/4 cup (1/2 cup) water. Cook, stirring occasionally, until sauce thickens slightly, 2-3 min. Season with remaining garlic salt and pepper.

Make salad
5

Add vinegar, remaining honey, remaining mustard, 1/8 tsp (1/4 tsp) sugar and 1 tbsp (2 tbsp) oil in a large bowl. Season with salt and pepper, then whisk to combine.Add snap peas, arugula and spinach mix, half the feta and half the salad topping mix to the bowl. Toss to combine.

Finish and serve
6

Divide salmon, mashed potatoes and salad between plates.Spoon cranberry-mustard sauce on the salmon.Sprinkle remaining salad topping mix and remaining feta to the salad.