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Crispy Pan Seared Salmon and Caper Aioli

Crispy Pan Seared Salmon and Caper Aioli

with Dill-Garlic Potatoes and Apple Salad
Get Up To 20 Free Meals + Free Sides for Life
Get Up To 20 Free Meals + Free Sides for Life
Calories
: 
880 kcal
Protein
: 
33g protein
Total
: 
35 minutes
Difficulty
: 
Easy
Allergens:
  • Salmon
  • Wheat
  • Sulphites
  • Egg
  • Mustard
  • Soy
  • Milk
  • May contain traces of allergens
  • Crustaceans
  • Egg
  • Fish
  • Gluten
  • Milk
  • Mustard
  • Tree nuts
  • Peanuts
  • Sesame
  • Soy
  • Sulphites
  • Wheat
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Serving amount

250 g

Salmon Fillets, skin-on

(Contains: Salmon)

400 g

Yellow Potato

1 unit(s)

Lemon

56 g

Spring Mix

½ unit(s)

Gala Apple

1 tbsp

All-Purpose Flour

(Contains: Wheat May be present: Crustaceans, Egg, Fish, Gluten, Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites)

4 g

Dill-Garlic Spice Blend

(Contains: Sulphites May be present: Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Wheat)

30 g

Capers

(May be present: Egg, Fish, Milk, Tree nuts, Sulphites, Wheat)

4 tbsp

Mayonnaise

(Contains: Egg, Mustard May be present: Crustaceans, Fish, Gluten, Milk, Mustard, Sesame, Soy, Sulphites, Wheat)

28 g

Salad Topping Mix

(Contains: Soy May be present: Egg, Gluten, Milk, Mustard, Tree nuts, Peanuts, Sesame, Sulphites)

Not included in your delivery

1 tbsp

Unsalted Butter*

(Contains: Milk)

1.5 tbsp

Oil*

¼ tsp

Sugar*

0.13 tsp

Salt*

0.13 tsp

Pepper*

Calories880 kcal
Fat58 g
Saturated Fat12 g
Carbohydrate57 g
Sugar13 g
Dietary Fiber7 g
Protein33 g
Cholesterol120 mg
Sodium890 mg
Trans Fat0.5 g
Potassium1550 mg
Calcium125 mg
Iron3.5 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.
•Large Pot
•Measuring Spoons
•Zester
•Large Bowl
•Small Bowl
•Large Non-Stick Pan
•Colander

Cooking Steps

1
  • Before starting, wash and dry all produce.
  • Remove any brown spots from potatoes, then cut 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. Cook for 8-10 min, until fork-tender but not mushy.

2
  • Meanwhile, zest, then juice lemon.
  • Drain, then rinse capers. Pat dry with paper towels, then roughly chop.
  • To a small bowl, add mayo, half the lemon zest and half the capers (TIP: if you love capers, use all, otherwise, save the remaining for another tasty creation!). Stir to combine.
  • To a large bowl, add lemon juice, 1/4 tsp (1/2 tsp) sugar and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper. Stir to mix. This is your dressing.
3
  • Core, then, thinly slice half the apple (whole apple for 4 servings).
  • Place apples, spring mix and salad topping mix over dressing. Place in fridge until ready to mix.
  • Pat salmon dry with paper towels, pressing well to absorb as much moisture as possible. (Tip: The drier the salmon is, the crispier it will get!)
  • Season all over with salt and pepper.
  • Sprinkle flour all over salmon to coat, then shake off any excess.
4
  • Heat a medium non-stick pan (large for 4 servings) over medium-high heat.
  • When hot, add 1 tbsp (2 tbsp) oil and salmon, skin side down. Reduce heat to medium and cook for 4-5 min per side until golden cooked through.** (TIP: Leaving the salmon unmoved in the pan will allow for the crispiest crust!)

HEY TESTER pls confirm results after starting at medium high and then reducing heat to medium.

5

 

  • While salmon cooks, drain and return potatoes to the same pot, off heat.
  • Add 1 tbsp (2 tbsp) butter and half the Dill-Garlic Spice Blend (use all for 4 servings) and remaining lemon zest . Stir to coat.
6
  • Toss salad.
  • Divide potaoes, salmon and salad between plates.
  • Spoon caper aioli over salmon.

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