Creamy Mustard-Tarragon Salmon
Sweet Pea-Potato Mash and Roasted Fennel SaladCalories
:
900 kcalProtein
:
43g proteinTotal
:
40 minutesDifficulty
:
EasyAllergens:
- Salmon
- Milk
- Sulphites
- Mustard
- May contain traces of allergens
- Egg
- Gluten
- Milk
- Mustard
- Tree nuts
- Peanuts
- Sesame
- Soy
- Sulphites
- Fish
- Wheat
- Crustaceans
Earthy whole grain mustard and anise-flavoured tarragon team up to create a delicious cream sauce in this special salmon dinner.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
250 g
Salmon Fillets, skin-on
(Contains: Salmon)
2 unit(s)
Russet Potato
1 unit(s)
Fennel
2 unit(s)
Clementine
56 g
Arugula and Spinach Mix
113 g
Green Peas
7 g
Tarragon
28 g
Seed Blend
(May be present: Egg, Gluten, Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites)
113 mL
Cream
(Contains: Milk)
2 unit(s)
Chicken Broth Concentrate
½ tbsp
White Wine Vinegar
(Contains: Sulphites May be present: Egg, Milk, Mustard, Sesame, Soy, Fish, Wheat)
1 tbsp
Whole Grain Mustard
(Contains: Mustard May be present: Egg, Gluten, Milk, Sesame, Soy, Sulphites, Fish, Wheat, Crustaceans)
Nutrition Values
Calories900 kcal
Fat45 g
Saturated Fat17 g
Carbohydrate86 g
Sugar27 g
Dietary Fiber14 g
Protein43 g
Cholesterol155 mg
Sodium590 mg
Trans Fat0.4 g
Potassium2650 mg
Calcium300 mg
Iron6 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
•Parchment Paper
•Baking Sheet
•Measuring Spoons
•Potato Masher
•Large Pot
•Small pot
•Large Bowl
•Whisk
Cooking Steps
1
- Before starting, preheat the oven to 450°F.
- Wash and dry all produce.
- Trim fennel stalks, then quarter fennel bulb. Peel away and discard any wilted outer layers, then cut fennel crosswise into 1/4-inch slices.
- To a parchment-lined baking sheet, toss together fennel and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then toss to combine.
- Roast in the middle of the oven for 20 - 25 min, tossing halfway through, until tender.
2
- Meanwhile, remove any brown spots from potatoes. Peel, then cut potatoes into 1-inch pieces.
- 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.
- Once boiling, reduce heat to medium-high. Simmer uncovered for 10-12 min, until fork-tender.
- Roughly mash 2 tbsp (4 tbsp) butter and half the cream into potatoes. Season with salt and pepper.
3
- While the potatoes cook, pat salmon dry with paper towels. Season with salt and pepper.
- To another parchment-lined baking sheet, add salmon.
- Roast in the bottom of the oven for 10-12 min, until cooked through.**
4
- Meanwhile, peel clementine, then separate into segments.
- Strip tarragon leaves from stems, then finely chop.
5
- Heat a small pot over medium-high.
- When hot, add broth concentrates, half the mustard and remaining cream. Cook for 2-3 min, stirring occasionally, until sauce has reduced by half.
- Remove from heat, then stir in tarragon.
6
- In a large bowl, whisk together half the vinegar (use all for 4 servings), remaining mustard, 1/2 tsp (1 tsp) sugar and 1 tbsp (2 tbsp) oil. Season with salt and pepper.
- Add arugula-spinach mix and fennel. Toss to coat.
- Divide salmon, salad and mash between plates.
- Spoon mustard tarragon sauce over salmon.
- Sprinkle seed blend over salad.
