Salmon with Asparagus and Herbed Potatoes
made with Sandy Shore Asparagus- Salmon
- Egg
- Mustard
- Milk
- Sulphites
- Tree nuts
- Wheat
- Egg
- Fish
- May contain traces of allergens
- Sesame
- Crustaceans
- Soy
- Gluten
Ingredients: Yellow potato • Salmon fillets • Asparagus • Grade A egg • Capers (capers, water, salt, vinegar, calcium chloride, potassium sorbate) • Pickle relish (relish (cured cucumbers, water, vinegar, salt, xanthan gum, potassium sorbate, sodium benzoate, calcium chloride, natural flavour, polysorbate 80), vinegar) • Dijon mustard (mustard) (water, mustard seed, mustard flour, vinegar, salt, white wine, spices, xanthan gum, citric acid, tartaric acid) • Dill • Parsley.
Ingredients
250 g
Salmon Fillets, skin-on
(Contains: Salmon)
227 g
Asparagus
1 unit(s)
Egg
(Contains: Egg)
500 g
Yellow Potato
7 g
Dill
7 g
Parsley
15 g
Capers
(May be present: Milk, Sulphites, Tree nuts, Wheat, Egg, Fish)
½ tbsp
Dijon Mustard
(Contains: Mustard May be present: Fish, Milk, Sesame, Egg, Wheat, Crustaceans, Soy, Gluten, Sulphites)
2 tbsp
Pickle Relish
Not included in your delivery
4 tbsp
Oil*
½ tsp
Sugar*
0.13 tsp
Salt*
¼ tsp
Pepper*
Nutrition facts
Cooking Steps
- Before starting, preheat the oven to 450°F. Wash and dry all produce.
- To a small pot, add 6 cups warm water (use same for 4 servings). Bring to a boil over high.
- Meanwhile, remove any brown spots from potatoes, then cut into 1-inch pieces.
- To a parchment-lined baking sheet, add potatoes and 1 tbsp oil. (NOTE: For 4 servings, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt and pepper, then toss to coat.
- Roast in the middle of the oven for 24-28 min, flipping halfway through, until tender and golden. (NOTE: For 4 servings, roast in the middle and the bottom of the oven, rotating sheets halfway through.)
- Meanwhile, once water is boiling, reduce heat to medium-high. Using a spoon, lower egg into the boiling water. Cook for 7 min for runny yolk or 9 min for set yolk.**
- Drain and rinse egg under cold water for 30 sec. Set aside.
- Line another baking sheet with parchment paper.
- Trim and discard bottom inch from asparagus.
- To one side of the prepared baking sheet, add asparagus and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper. Toss to coat.
- Pat salmon dry with paper towels. Season with salt and pepper.
- On the other side of the baking sheet, arrange salmon, skin-side down. Drizzle 1/2 tbsp (1 tbsp) oil over salmon.
- Roast salmon and asparagus at the top of the oven for 12-14 min, until cooked through.**
- Meanwhile, finely chop parsley.
- Finely chop dill.
- Drain, then finely chop half the capers (use all for 4 servings).
- Peel, then halve boiled egg. Using your hands, carefully remove yolk from white. Transfer egg yolk to a medium bowl.
- Roughly chop egg white into pea-sized pieces.
- To the bowl with egg yolk, add capers, relish, Dijon and 1/2 tsp (1 tsp) sugar.
- Using a whisk, mash yolk and stir to combine.
- Whisking continuously, slowly drizzle in 2 tbsp (1/4 cup) oil in a steady stream.
- Stir in egg whites, half the parsley and half the dill. Season with pepper.
- Remove and discard salmon skin, if you like.
- Divide potatoes, asparagus and salmon between plates. Spoon sauce gribiche over salmon and asparagus.
- Sprinkle remaining parsley and dill over potatoes.
