Crusted Salmon and Bacon-Wrapped Asparagus

Name: Crusted Salmon and Bacon-Wrapped Asparagus with Parmesan-Potato Mash and Roasted Mushrooms
Total time: 40 min
Yield: 2
Cuisine: American
Ingredients: 250 g Salmon Fillets, skin-on; 1 tbsp Creamy Horseradish Sauce; 3 unit(s) Garlic, cloves; ¼ cup Parmesan Cheese, shredded; 1 tbsp Whole Grain Mustard; 1 unit(s) Lemon; 100 g Bacon Strips; 227 g Asparagus; 7 g Chives; 2 unit(s) Sour Cream; 10 g Montreal Spice Blend; 2 unit(s) Russet Potato; 200 g Mixed Mushrooms; 2 tbsp Butter*; ¼ tsp Salt*; 0.13 tsp Pepper*; 2 tbsp Oil*

with Parmesan-Potato Mash and Roasted Mushrooms

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Bold Montreal-spiced salmon, seared to perfection, served with crispy bacon-wrapped asparagus and creamy Parmesan mashed potatoes. Finished with zesty horeradish cream sauce for the perfect balance of heat, richness and steakhouse-style indulgence.

Ingredients: Russet potato • Salmon fillet • Asparagus • Mushroom mix (cremini mushrooms, white mushrooms, oyster mushrooms) • Bacon (pork, water, salt, sugar, sodium phosphates, sodium erythorbate, sodium nitrite, spices, smoke) • Sour cream (milk ingredients, modified milk ingredients, modified cornstarch, sodium phosphate, sodium citrate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture, propylene glycol alginate, xanthan gum) (milk) • Lemon • Parmesan cheese (pasteurized milk, modified milk ingredients, water, modified corn starch and/or potato starch, cheese (milk, bacterial culture, salt, microbial enzyme, lipase), salt, citric acid, sodium phosphate, lactic acid, flavour, sodium citrate, potassium sorbate, caramel colour, beta-carotene, anticaking blend (potato starch, corn starch, dextrose, calcium sulfate, cellulose, natamycin, enzyme)) (milk) • 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) • Whole grain mustard (water, white vinegar, mustard seeds, white wine vinegar, salt, sugar, mustard bran, citric acid, turmeric, spices, spice extract, natural flavour, xanthan gum) (mustard) • Montreal spice blend (salt, spices (including mustard) and herbs, dehydrated garlic, palm oil, spice extracts) (mustard) • Garlic • Chives.

Tags:

New

Allergens:

Salmon

•Mustard

•Egg

•Milk

The quantities provided above are averages only.

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time40 minutes

Cooking Time20 minutes

DifficultyMedium

Ingredients

serving amount

250 g

Salmon Fillets, skin-on

(Contains: Salmon)

1 tbsp

Creamy Horseradish Sauce

(Contains: Mustard, Egg May contain traces of: Milk, Sulphites, Soy, Fish, Sesame, Gluten, Egg, Wheat, Crustaceans)

3 unit(s)

Garlic, cloves

¼ cup

Parmesan Cheese, shredded

(Contains: Milk)

1 tbsp

Whole Grain Mustard

(Contains: Mustard May contain traces of: Soy, Crustaceans, Wheat, Milk, Sesame, Sulphites, Egg, Gluten, Fish)

1 unit(s)

Lemon

100 g

Bacon Strips

227 g

Asparagus

7 g

Chives

2 unit(s)

Sour Cream

(Contains: Milk May contain traces of: Milk)

10 g

Montreal Spice Blend

(Contains: Mustard May contain traces of: Milk, Tree nuts, Peanuts, Sesame, Soy, Sulphites, Wheat)

2 unit(s)

Russet Potato

200 g

Mixed Mushrooms

Not included in your delivery

2 tbsp

Butter*

(Contains: Milk)

¼ tsp

Salt*

0.13 tsp

Pepper*

2 tbsp

Oil*

Nutrition Values

Calories1110 kcal

Fat78 g

Saturated Fat28 g

Carbohydrate56 g

Sugar8 g

Dietary Fiber8 g

Protein46 g

Cholesterol175 mg

Sodium1950 mg

Trans Fat1 g

Potassium2350 mg

Calcium350 mg

Iron7 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.

Utensils

•Zester

•Large Pot

•Measuring Spoons

•Baking Sheet

•Aluminum Foil

•Parchment Paper

•Medium Bowl

•Large Non-Stick Pan

•Strainer

•Kitchen Shears

•Potato Masher

Cooking Steps

Before starting, preheat the oven to 450˚F.
Wash and dry all produce.
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. Once boiling, reduce heat to medium-high. Simmer uncovered for 10-12 min, until fork-tender.
Mince or grate garlic.
Zest, then juice half the lemon (whole for 4 servings). Cut any remaining lemon into wedges.

Trim and discard bottom 1 inch from asparagus.
Divide asparagus into 4 (8) bundles. Carefully wrap 1 bacon strip around each bundle.
Transfer bacon-wrapped asparagus to a foil-lined baking sheet. Season with pepper.
Roast in the middle of the oven for 10-14 min, carefully flipping halfway through, until bacon is crisp.**

Cut cremini mushrooms into 1-inch pieces. Tear oyster mushrooms.
To a medium bowl, add cremini and oyster mushrooms. Add 1 tbsp (2 tbsp) oil and half the garlic. Season with salt and toss to coat.
Transfer mushrooms to a parchment-lined baking sheet.
Roast in the top of the oven for 5-7 min, tossing halfway through, until tender.

Pat salmon dry with paper towels. Season with Montreal Spice Blend.
Heat a large non-stick pan over medium-high.
When hot, add 1 tbsp (2 tbsp) oil, then add salmon, skin-side down. Cook for 2-3 min, until browned. Flip salmon and continue cooking for 2-3 min, until cooked through.**
Transfer salmon to plate.

Drain and return potatoes to the same pot, off heat. Mash Parmesan, creamy horseradish sauce, half the sour cream, remaining garlic and 2 tbsp (4 tbsp) butter into potatoes until creamy.
Using a pair of scissors or kitchen shears, snip half the chives into pot. Season with salt and pepper. Stir to combine.
In another medium bowl, combine remaining sour cream, wholegrain mustard, lemon zest, lemon juice, salt and pepper. Stir well to combine.