Pan-seared Salmon with Orange-Cranberry Chuteney
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Pan-seared Salmon with Orange-Cranberry Chuteney

Pan-seared Salmon with Orange-Cranberry Chuteney

Roasted Butternut Squash and Buttery Green Beans

Celebrate the holidays with juicy fresh salmon filets, tender sweet roasted squash and a savoury tart cranberry chutney! It's a simple, elegant meal that is just as beautiful as it is satisfying.

Allergènes:
Saumon
Noix de Grenoble

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 préparation30 minutes
Temps de cuisson8 minutes
DifficultéIntermédiaire

Ingrédients

quantité par portion

285 g

Filets de saumon, sans la peau

(Contient Saumon)

113 g

Canneberges entières

1 pièce(s)

Orange

340 g

Courge musquée, en dés

170 g

Haricots verts, parés

28 g

Noix de Grenoble, hachées

(Contient Noix de Grenoble)

Pas inclus dans votre livraison

¼ cc

Sel et Poivre*

3 cs

Sucre*

1 cs

Huile*

1.5 cs

Beurre non salé*

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Informations nutritionnelles

Énergie (kcal)650 kcal
Graisses44 g
dont saturés12 g
Glucides35 g
dont sucres27 g
Fibres5 g
Protéines33 g
Cholestérol115 mg
Sel230 mg
Gras Trans0.5 g
Potassium900 mg
Calcium125 mg
Fer1.8 mg

Ustensiles

Papier sulfurisé
Plaque de cuisson
Cuillères à mesurer
Zesteur
Grande poêle antiadhésive

Instructions

ROAST SQUASH
1

Toss the squash with 1 tbsp oil (dbl for 4 ppl) on a parchment-lined baking sheet. Season with salt and pepper. Roast in the middle of the oven, flipping halfway through, until tender, 20-22 min.

PREP AND TOAST NUTS
2

While the squash roasts, trim the green beans. Zest, then juice the orange. Roughly chop the walnuts. Pat the salmon dry with paper towels. Season with salt and pepper. Set aside. Heat a large non-stick pan over medium heat. When hot, add the walnuts to the dry pan. Toast, stirring often, until golden-brown 3-4 min. (TIP: Keep your eye on them so they don't burn!) Transfer to a plate.

MAKE SAUCE
3

Heat a small pot over medium-high heat. When hot, add the cranberries, 2 tbsp water and 3 tbsp sugar (dbl both for 4 ppl). Cook, stirring occasionally, until cranberries begin to burst, 2-3 min. Add the orange juice. Cook, until slightly thickened, 3-4 min. Remove the pan from the heat. Using the back of a wooden spoon, gently crush and berries that haven't burst. Stir in the orange zest and set aside.

COOK SALMON
4

Add 1/2 tbsp butter (dbl for 4 ppl) to the same pan, then salmon. Pan-fry, until golden-brown and cooked through, 2-3 min per side.

MAKE SAUCE
5

Using the same pan, whisk together the orange juice, zest, cranberries, remaining Holiday Spice Blend and 1/4 cup water (dbl for 4 ppl). Cook, until slightly thickened, 3-4 min. Remove the pan from the heat.

FINISH AND SERVE
6

Toss the green beans with the walnuts. Divide the salmon, spiced butternut squash, green beans and walnuts between plates. Top the salmon with the cranberry-orange sauce.