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.
Produit dans un établissement 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.
Ingrédients
500 g
Filet de saumon géant
(Contient: Saumon)
2 pièce(s)
Pomme de terre Russet
2 pièce(s)
Betterave
170 g
Haricots verts
56 g
Poireau, émincé
4 cs
Mayonnaise
(Contient: Oeuf, Moutarde Peut contenir : Crustacés, Poisson, Gluten, Lait, Moutarde, Sésame, Soya, Sulfites, Blé)
1 pièce(s)
Citron
113 ml
Crème
(Contient: Lait)
56 g
Noix de Grenoble, hachées
(Contient: Noix de Grenoble)
2 cs
Vinaigrette italienne
(Contient: Lait Peut contenir : Crustacés, Poisson, Moutarde, Sésame, Soya, Sulfites, Blé, Oeuf)
1 cs
Moutarde à l’ancienne
(Contient: Moutarde Peut contenir : Crustacés, Poisson, Gluten, Lait, Sésame, Soya, Sulfites, Blé, Oeuf)
½ tasse(s)
Chapelure panko
(Contient: Blé)
Ustensiles
Instructions
- 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.**
- 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.
