Creamy Mustard-Tarragon Salmon
Sweet Pea-Potato Mash and Roasted Fennel Salad
Earthy whole grain mustard and anise-flavoured tarragon team up to create a delicious cream sauce in this special salmon dinner.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
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 contain traces of: 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 contain traces of: Egg, Milk, Mustard, Sesame, Soy, Fish, Wheat)
1 tbsp
Whole Grain Mustard
(Contains: Mustard May contain traces of: Egg, Gluten, Milk, Sesame, Soy, Sulphites, Fish, Wheat, Crustaceans)
Nutrition Values
Utensils
Cooking Steps
- 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.
- 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.
- 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.**
- Meanwhile, peel clementine, then separate into segments.
- Strip tarragon leaves from stems, then finely chop.
- 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.
- 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.
