Crispy Baked Salmon with Creamy Mushrooms and Kale
and Glazed Roasted Squash
It's really hard to choose a star in this farmer's market-inspired dinner! Whether it's the brown sugar-roasted squash, creamy mushrooms and kale, or the succulent horseradish and crispy panko-crusted salmon, this dish is full of flavour.
Ingredients: Butternut squash • Salmon fillets • Mushroom mix (cremini mushrooms, white mushrooms, oyster mushrooms) • Kale • 35% Cream (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) (milk) • Garlic spread (margarine (soybean oil, water, modified palm and palm kernel oils, salt, vegetable monoglycerides, soy lecithin, potassium sorbate, natural flavour, citric acid, annatto and turmeric, vitamin A palmitate, vitamin D2), garlic, onion powder, water, salt, vegetable mono and diglycerides, maltodextrin, citric acid, parsley, natural flavour, xanthan gum, potassium sorbate, natural colour, vitamin E) (soy) • Dried cranberries (cranberries, sugar, sunflower oil) • Brown sugar (cane sugar, molasses) • Panko breadcrumbs (bleached wheat flour, yeast, sugar, salt) (wheat) • Creamy horseradish sauce (vegetable oil, water, horseradish, sugar, frozen egg yolk, vinegar, salt, modified corn starch, mustard, dried onion, spices, natural flavour (mustard), tamarind gum, xanthan gum, citric acid) (egg, mustard) • Dijon mustard (water, mustard seed, mustard flour, vinegar, salt, white wine, spices, xanthan gum, citric acid, tartaric acid) (mustard) • Garlic.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Salmon Fillets, skin-on
(Contains Salmon)
⅓ cup
Panko Breadcrumbs
(Contains Wheat May contain Wheat, Gluten)
1 tbsp
Creamy Horseradish Sauce
(Contains Sulphites, Soy, Egg, Mustard May contain Sesame, Fish, Wheat, Milk, Soy, Tree nuts, Mustard, Crustaceans, Sulphites, Gluten, Egg)
2 tbsp
Brown Sugar
(May contain Mustard, Soy, Egg, Fish, Wheat, Tree nuts, Peanuts, Sulphites, Crustaceans, Sesame, Milk)
28 g
Dried Cranberries
(May contain Sesame, Sulphites, Tree nuts, Peanuts, Egg, Milk, Gluten, Soy, Mustard)
113 g
Kale, chopped
200 g
Mixed Mushrooms
2 tbsp
Garlic Spread
(Contains Soy May contain Milk, Soy, Sulphites)
56 mL
Cream
(Contains Milk)
340 g
Butternut Squash, cubes
½ tbsp
Dijon Mustard
(Contains Mustard May contain Fish, Milk, Soy, Wheat, Tree nuts, Egg, Sulphites, Mustard, Crustaceans, Sesame, Gluten)
2 unit(s)
Garlic, cloves
Not included in your delivery
1 tbsp
Unsalted Butter*
(Contains Milk)
¼ tsp
Salt*
¼ tsp
Pepper*
½ tbsp
Oil*
Nutrition Values
Utensils
Instructions
- Boil water in a kettle. Once water is boiling, add cranberries and 1/4 cup (1/2 cup) boiling water to a small bowl. Set aside.
- Meanwhile, add squash and 1/2 tbsp (1 tbsp) oil to a parchment-lined baking sheet. Toss to coat.
- Roast in the top the of oven, until softened, 7-8 min.
- Meanwhile, melt 1 tbsp (2 tbsp) butter in a microwavable small bowl. Add brown sugar, then stir to combine.
- Once squash is tender, flip squash, then pour over butter-brown sugar, then season with salt and pepper. Toss to coat.
- Return to oven. Roast, until tender and golden-brown, 7-8 min.
- Meanwhile, quarter mushrooms.
- Roughtly chop kale, removing any large stem pieces.
- Peel, then mince or grate garlic.
- Heat a large non-stick pan over medium-high heat.
- Add half the Garlic Spread to the pan, then swirl the pan to melt.
- Add panko. Toast, stirring often, until golden-brown, 2-3 min. Season with salt and pepper, then transfer to a shallow dish.
- Pat salmon dry wtih paper towels, then season with salt and pepper. Arrange on a parchement-lined baking sheet.
- Coat salmon tops with creamy horseradish. Working with one piece of salmon at a time, press coated side into the panko.
- Roast in the top of the oven, until salmon is cooked through, 10-12 min.**
- Meanwhile, heat the same pan over medium-high heat.
- When hot, add remaining Garlic Spread, then swirl the pan to melt.
- Add mushrooms. Cook, stirring occasionally, until softened, 3-4 min.
- Season with salt and pepper.
- Add kale and garlic to the pan with mushrooms. Cook, stirring occasionally, until kale has softened, 1 min.
- Add cream and Dijon. Stir to combine. Cook, stirring occasionally, until thickened slightly and kale is soft, 1-2 min.
- Season with salt and pepper, to taste.
- Strain cranberries. Pat dry with paper towels.
- Divide squash, kale and salmon between plates.
- Sprinkle cranberries over squash.
