Mother's Day Salmon Special
with Dill-Caper Potatoes and Heirloom Carrot Salad
Welcome spring flavours and celebrate Mom with buttery dill potatoes and honey-mustard-glazed salmon. Roasted heirloom carrots are the perfect salad topper, giving a savoury, sweet pop!
Ingredients: Carrots • Yellow potato • Salmon fillets • Baby heirloom tomatoes • Arugula and spinach mix (arugula, spinach) • Capers (capers, water, salt, vinegar, calcium chloride, potassium sorbate) • Honey • Walnuts • 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) • White wine vinegar (wine vinegar, potassium metabisulfite) (sulphites) • Dill • Dill-garlic spice blend (dehydrated onion, dehydrated garlic, salt, dill weed, canola oil, silicon dioxide) (sulphites).
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)
7 g
Dill
30 g
Capers
(May contain traces of: Milk, Sulphites, Tree nuts, Wheat, Egg, Fish)
3 unit(s)
Rainbow Heirloom Carrots
113 g
Baby Heirloom Tomatoes
56 g
Arugula and Spinach Mix
28 g
Walnuts, chopped
(Contains: Walnuts May contain traces of: Milk, Sulphites, Egg, Gluten, Mustard, Peanuts, Sesame, Soy)
350 g
Yellow Potato
2 unit(s)
Honey
1 tbsp
Whole Grain Mustard
(Contains: Mustard May contain traces of: Milk, Sulphites, Wheat, Egg, Fish, Gluten, Sesame, Soy, Crustaceans)
4 g
Dill-Garlic Spice Blend
(Contains: Sulphites May contain traces of: Milk, Tree nuts, Wheat, Mustard, Peanuts, Sesame, Soy)
1 tbsp
White Wine Vinegar
(Contains: Sulphites)
Not included in your delivery
2.5 tbsp
Oil*
1 tbsp
Butter*
(Contains: Milk)
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat the oven to 450°F. Wash and dry all produce.
- Remove any brown spots from potatoes, then cut into quarters.
- 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.
- Peel, then halve carrots lengthwise. Cut into 1/2-inch matchsticks.
- To an unlined baking sheet, add carrots and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then toss to combine. Roast in the middle of the oven for 14-16 min, stirring halfway through, until tender.
- In a small bowl, combine mustard and half the honey.
- Pat salmon dry with paper towels. Season with salt, pepper and Dill-Garlic Spice Blend.
- Heat a large non-stick pan over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil, then add salmon, skin-sides down. Cook for 4-5 min, until skin is crispy.
- Flip salmon and continue cooking for 3-4 min, until salmon is cooked through.** (TIP: Reduce heat to medium-low if salmon browns too quickly.)
- Remove the pan from heat, then spread honey-mustard mixture over flesh sides of salmon.
- Meanwhile, rinse, drain and roughly chop capers.
- Strip dill leaves from stems, then roughly chop.
- Halve tomatoes.
- To the pot with potatoes, add capers, half the dill and 1 tbsp (2 tbsp) butter.
- Gently toss for 1-2 min, to melt butter and coat potatoes. Season with salt and pepper.
- To a large bowl, add 1 tbsp (2 tbsp) oil, vinegar and remaining honey. Season with salt and pepper. Whisk to combine.
- To the same bowl as dressing, add roasted carrots, walnuts, tomatoes and arugula and spinach mix. Toss to combine.
- Divide salmon, potatoes and salad between plates.
- Sprinkle remaining dill over top.
