Maple Prosciutto-Wrapped Salmon
with Mashed Potatoes and Fennel-Orange Salad
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
250 g
Filets de saumon, avec la peau
(Contient: Saumon)
50 g
Prosciutto
2 pièce(s)
Pomme de terre Russet
2 pièce(s)
Clémentine
1 pièce(s)
Mini concombres
56 g
Mélange printanier
7 g
Aneth
7 g
Mélange d’épices acidulé à l’ail
(Contient: Sulfites Peut contenir : Lait, Moutarde, Arachides, Sésame, Soya, Noix, Blé)
1 cs
Moutarde à l’ancienne
(Contient: Moutarde Peut contenir : Lait, Sésame, Soya, Blé, Crustacés, Sulfites, Oeuf, Gluten, Poisson)
1 cs
Vinaigre de vin blanc
(Contient: Sulfites Peut contenir : Lait, Moutarde, Sésame, Soya, Blé, Oeuf, Poisson)
28 g
Mélange de graines
(Peut contenir : Lait, Moutarde, Arachides, Sésame, Soya, Noix, Sulfites, Oeuf, Gluten)
Ustensiles
Instructions
- 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.
