Creamy Mustard-Tarragon Salmon
Sweet Pea-Potato Mash and Roasted Fennel SaladCalories
:
900 kcalProtéines
:
43g protéinesDurée de préparation
:
40 minutesDifficulty
:
FacileAllergènes:
- Saumon
- Lait
- Sulfites
- Moutarde
- Peut contenir des traces d’allergènes
- Oeuf
- Gluten
- Lait
- Moutarde
- Noix
- Arachides
- Sésame
- Soya
- Sulfites
- Poisson
- Blé
- Crustacés
Earthy whole grain mustard and anise-flavoured tarragon team up to create a delicious cream sauce in this special salmon dinner.
Produit dans un établissement qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
quantité par portion
250 g
Filets de saumon, avec la peau
(Contient: Saumon)
2 pièce(s)
Pomme de terre Russet
1 pièce(s)
Fenouil
2 pièce(s)
Clémentine
56 g
Mélange roquette et épinards
113 g
Petits pois
7 g
Estragon
28 g
Mélange de graines
(Peut contenir : Oeuf, Gluten, Lait, Moutarde, Noix, Arachides, Sésame, Soya, Sulfites)
113 ml
Crème
(Contient: Lait)
2 pièce(s)
Concentré de bouillon de poulet
½ cs
Vinaigre de vin blanc
(Contient: Sulfites Peut contenir : Oeuf, Lait, Moutarde, Sésame, Soya, Poisson, Blé)
1 cs
Moutarde à l’ancienne
(Contient: Moutarde Peut contenir : Oeuf, Gluten, Lait, Sésame, Soya, Sulfites, Poisson, Blé, Crustacés)
Ustensiles
•Papier sulfurisé
•Plaque de cuisson
•Cuillères à mesurer
•Presse-purée
•Grande casserole
•Petite casserole
•Grand bol
•Fouet
Instructions
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.
