Prosciutto-Wrapped Salmon
with Dill Mashed Potatoes and Clementine Salad
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)
50 g
Prosciutto
2 unit(s)
Russet Potato
2 unit(s)
Clementine
1 unit(s)
Mini Cucumber
56 g
Spring Mix
7 g
Dill
7 g
Zesty Garlic Blend
(Contains: Sulphites May contain traces of: Milk, Mustard, Peanuts, Sesame, Soy, Tree nuts, Wheat)
1 tbsp
Whole Grain Mustard
(Contains: Mustard May contain traces of: Milk, Sesame, Soy, Wheat, Crustaceans, Sulphites, Egg, Gluten, Fish)
1 tbsp
White Wine Vinegar
(Contains: Sulphites May contain traces of: Milk, Mustard, Sesame, Soy, Wheat, Egg, Fish)
28 g
Seed Blend
(May contain traces of: Milk, Mustard, Peanuts, Sesame, Soy, Tree nuts, Sulphites, Egg, Gluten)
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat the oven to 450°F.
- Wash and dry all produce.
- Strip dill leaves from stems, then roughly chop.
- Remove any brown spots from potatoes, then peel and 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 10-12 min, until fork-tender.
- Drain and return potatoes to the same pot, off heat.
- Roughly mash dill, half the mustard, 2 tbsp (4 tbsp) butter and 3 tbsp (6 tbsp) milk into potatoes. Season with salt and pepper.
- Meanwhile, cut cucumber into 1/2-inch moons.
- Peel clementine, then separate into segments.
- Remove 4 slices of prosciutto (use all for 4 servings) from the packaging and set aside.
- Pat salmon dry with paper towels, then season with Zesty Garlic Blend.
- Wrap proscuitto strips around each salmon. (TIP: Overlapping strips by 1 inch helps keep proscuitto on salmon!)
- Heat a large non-stick pan over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil, then add salmon. Cook for 2-3 min, until browned. Flip salmon and continue cooking for 2-3 min, until cooked through and proscuitto crisps up.**
- Remove from heat.
- Transfer to a plate.
- Carefully wipe the pan clean.
TESTER: Is the time range correct here?
- 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 spring mix, cucumbers and clementines. Toss to coat.
- Reheat the same pan over medium.
- When hot, add seed blend to the dry pan. Toast for 3-4 min, stirring often, until golden. (TIP: Keep your eye on them so they don't burn!)
- Transfer to a plate.
TESTER: Is medium ok here? Is pan still very hot from salmon?
- Divide salmon, mash and salad between plates.
- Sprinkle seed blend over salad.
