Premium Feast Walnut Crusted-Salmon
with Lemon-Mustard Cream Sauce and Leek Mashed Potatoes
The showstopper of this fall themed feast is a stunning walnut crusted-salmon, made complete with a generous drizzling of zippy and savoury lemon-mustard cream sauce.
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
500 g
Jumbo Salmon Fillet
(Contains: Salmon)
2 unit(s)
Russet Potato
2 unit(s)
Beet
170 g
Green Beans
56 g
Leek, sliced
4 tbsp
Mayonnaise
(Contains: Egg, Mustard May contain traces of: Crustaceans, Fish, Gluten, Milk, Mustard, Sesame, Soy, Sulphites, Wheat)
1 unit(s)
Lemon
113 mL
Cream
(Contains: Milk)
56 g
Walnuts, chopped
(Contains: Walnuts)
2 tbsp
Italian Dressing
(Contains: Milk May contain traces of: Crustaceans, Fish, Mustard, Sesame, Soy, Sulphites, Wheat, Egg)
1 tbsp
Whole Grain Mustard
(Contains: Mustard May contain traces of: Crustaceans, Fish, Gluten, Milk, Sesame, Soy, Sulphites, Wheat, Egg)
½ cup
Panko Breadcrumbs
(Contains: Wheat)
Nutrition Values
Utensils
Cooking Steps
- Peel, then cut beets into 1/2-inch pieces. (TIP: We suggest using gloves when prepping beets!)
- Add beets and 1/2 tbsp (1 tbsp) oil to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat.
- Roast beets in the middle of the oven, stirring halfway through, until tender, 16-18 min.
check timing in dev
- Meanwhile, cut potatoes into 1-inch pieces.
- Add potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat.
- Once boiling, reduce heat to medium. Simmer uncovered until fork-tender, 10-12 min.
- Drain and return potatoes to the same pot, off heat.
- Roughly mash 2 tbsp (4 tbsp) butter and 3 tbsp (6 tbsp) milk into potatoes until slightly mashed. (NOTE: 'Smashed' potatoes will still have a few chunks!) Season with salt and pepper, to taste.
- Heat a large non-stick pan over medium-high heat.
- When hot, add 1/2 tbsp (1 tbsp) oil, then leeks. Cook, stirring often, until tender, 3-4 min. Season with salt and pepper.
- Remove from heat.
- Transfer leeks to a plate.
- Add green beans and 1/4 cup (1/2 cup) water to the same pan. Cook, stirring occasionally, until water evaporates, 4-5 min. Season with salt and pepper.
- Remove from heat, then transfer beans to a plate.
- Using a heavy-bottomed pan, crush walnuts in their package. Combine walnuts, panko, 1/4 tsp (1/2 tsp) salt and 1 tbsp (2 tbsp) oil in a medium bowl.
- Combine mayo and half the mustard in a small bowl.
- Pat salmon dry with paper towels, then season with salt and pepper.
- Transfer salmon to another parchment-lined baking sheet, skin-side down. Brush mustard mayo over the top of each salmon fillet, then top with walnut-panko mixture, pressing down gently to adhere.
- Bake salmon in the middle of the oven until cooked through, 16-20 min.**
- Meanwhile, reheat the pan (from step 3) over medium.
- When hot, add cream, remaining mustard, 1/4 tsp (1/2 tsp) lemon zest and 1/2 tbsp (1 tbsp) lemon juice to the pan. Cook, stirring occasionally, until sauce thickens slightly, 2-3 min.
- Remove from heat.
- Stir leeks into mashed potatoes.
- Add beets, green beans, 1/4 tsp (1/2 tsp) lemon zest and Italian dressing to a large bowl. Toss to combine.
- Divide salmon, mashed potatoes and veggies between plates.
- Spoon sauce over salmon.
