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Swedish Honey-Mustard Salmon

Swedish Honey-Mustard Salmon

with Dill Potatoes, Spinach-and-Apple Salad and Quick-Pickled Onions
Get Up To 20 Free Meals + Free Sides for Life
Get Up To 20 Free Meals + Free Sides for Life
Calories
: 
600 kcal
Protein
: 
31g protein
Difficulty
: 
Medium
Allergens:
  • Salmon
  • Sulphites
  • Mustard
  • Milk
  • May contain traces of allergens
  • Egg
  • Fish
  • Milk
  • Mustard
  • Sesame
  • Soy
  • Wheat
  • Crustaceans
  • Sulphites
  • Gluten
  • Tree nuts
  • Peanuts
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

250 g

Salmon Fillets, skin-on

(Contains: Salmon)

350 g

Yellow Potato

1 unit(s)

Gala Apple

½ unit(s)

Red Onion

7 g

Dill

56 g

Baby Spinach

1 tbsp

White Wine Vinegar

(Contains: May contain traces of allergens, Sulphites, Egg, Fish, Milk, Mustard, Sesame, Soy, Wheat)

1 tbsp

Whole Grain Mustard

(Contains: Soy, Crustaceans, Wheat, Milk, Sesame, Sulphites, Egg, Gluten, Fish, May contain traces of allergens, Mustard)

1 unit(s)

Honey

4 g

Dill-Garlic Spice Blend

(Contains: May contain traces of allergens, Sulphites, Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Wheat)

Not included in your delivery

¼ tsp

Salt*

1 tbsp

Butter*

(Contains: Milk)

1 tbsp

Oil*

0.13 tsp

Pepper*

Calories600 kcal
Fat29 g
Saturated Fat8 g
Carbohydrate54 g
Sugar17 g
Dietary Fiber6 g
Protein31 g
Cholesterol90 mg
Sodium630 mg
Trans Fat0.4 g
Potassium1550 mg
Calcium125 mg
Iron3.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Cooking Steps

Cook potatoes
1
  • Before starting, wash and dry all produce.
  • Remove any brown spots from potatoes and 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.
Pickle onions
2
  • Meanwhile, peel, then cut half the onion (whole onion for 4 servings) into 1/4-inch slices.
  • To a small pot, add onions, vinegar, half the honey and 2 tbsp (4 tbsp) water. Season with salt.
  • Bring to a simmer over medium-high.
  • Once simmering, cook for 1-2 min, stirring often, until salt dissolves.
  • Remove from heat. To a medium bowl, transfer pickled onions, including pickling liquid. Place in the fridge to cool.
Cook salmon
3
  • In a small bowl, combine mustard and remaining honey. 
  • Pat salmon dry with paper towels, then season with salt, pepper and Dill-Garlic Spice Blend.
  • Heat a large non-stick pan over medium.
  • When hot, add 1/2 tbsp (1 tbsp) oil, then salmon, skin-side down. Cook for 4-5 min, until skin is crispy.
  • Flip and cook 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 the flesh sides of salmon.
Make salad
4
  • Meanwhile, core, then cut apple into 1/4-inch matchsticks.
  • To a large bowl, add 1 1/2 tbsp (3 tbsp) pickling liquid and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper. Whisk to combine.
  • Drain pickled onions and discard remaining pickling liquid. 
  • To the bowl with dressing, add pickled onions, apples and spinach. Toss to combine.
Finish potatoes
5
  • When potatoes are done, finely chop dill.
  • To the pot with potatoes, add 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.
Finish and serve
6
  • Divide salmon, potatoes and salad between plates.
  • Sprinkle remaining dill over top.

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