Montreal Spiced Salmon with creamed spinach

Name: Montreal Spiced Salmon with creamed spinach and truffled mash potatoes
Total time: 40 min
Yield: 2
Ingredients: 250 g Filets de saumon, avec la peau; 1 cs Sauce crémeuse au raifort; 3 pièce(s) Gousses d'ail; ¼ tasse(s) Parmesan, râpé grossièrement; 1 cs Moutarde à l’ancienne; 1 pièce(s) Citron; 100 g Tranches de bacon; 227 g Asperges; 7 g Ciboulette; 2 pièce(s) Crème sure; 10 g Mélange d'épices de Montréal; 2 pièce(s) Pomme de terre Russet; 200 g Mélange de champignons; 2 cs Beurre*; ¼ cc Sel*; 0.13 cc Poivre*; 2 cs Huile*

and truffled mash potatoes

Accompagnements gratuits à vie + jusqu’à 20 repas gratuits!

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.

Allergènes:

Salmon

•Senf

•Egg

•Milk

Produit dans une installation 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.

Durée de préparation40 minutes

Temps de cuisson20 minutes

DifficultéMoyen

Ingrédients

quantité par portion

250 g

Filets de saumon, avec la peau

1 cs

Sauce crémeuse au raifort

3 pièce(s)

Gousses d'ail

¼ tasse(s)

Parmesan, râpé grossièrement

1 cs

Moutarde à l’ancienne

1 pièce(s)

Citron

100 g

Tranches de bacon

227 g

Asperges

7 g

Ciboulette

2 pièce(s)

Crème sure

10 g

Mélange d'épices de Montréal

2 pièce(s)

Pomme de terre Russet

200 g

Mélange de champignons

Pas inclus dans votre livraison

2 cs

Beurre*

¼ cc

Sel*

0.13 cc

Poivre*

2 cs

Huile*

Informations nutritionnelles

Énergie (kcal)1110 kcal

Graisses78 g

dont saturés28 g

Glucides56 g

dont sucres8 g

Fibres8 g

Protéines46 g

Cholestérol175 mg

Sel1950 mg

Gras Trans1 g

Potassium2350 mg

Calcium350 mg

Fer7 mg

Ustensiles

•Zesteur

•Grande casserole

•Cuillères à mesurer

•Plaque de cuisson

•Papier aluminium

•Papier sulfurisé

•Bol à mélanger, moyen

•Grande poêle antiadhésive

•Passoire

•Kitchen Shears

•Presse-purée

Instructions

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.