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Scandi-Style Double Salmon
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Scandi-Style Double Salmon

Scandi-Style Double Salmon

with Apple and Pickled Onion Salad

Summer flavours, made cozy! Dilly buttered potatoes are paired with honey and mustard glazed salmon. Pickled red onions are the perfect salad topper for a tangy, puckery pop!

Tags:
Quick
Allergens:
Salmon/Saumon
Sulphites
Mustard
Milk

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes
DifficultyMedium

Ingredients

serving amount

500 g

Salmon Fillets, skin-on

(Contains Salmon/Saumon)

350 g

Yellow Potato

1 unit(s)

Gala Apple

1 unit(s)

Red Onion

7 g

Dill

56 g

Spring Mix

1 tbsp

White Wine Vinegar

(Contains Sulphites)

1 tbsp

Whole Grain Mustard

(Contains Mustard)

1 tbsp

Honey

1 tsp

Dill-Garlic Spice Blend

Not included in your delivery

1 tbsp

Unsalted Butter*

(Contains Milk)

1 tbsp

Oil*

¼ tsp

Salt*

0.13 tsp

Pepper*

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Nutrition Values

Calories870 kcal
Fat46 g
Saturated Fat12 g
Carbohydrate57 g
Sugar18 g
Dietary Fiber6 g
Protein56 g
Cholesterol180 mg
Sodium650 mg
Trans Fat0.3 g
Potassium2100 mg
Calcium200 mg
Iron4 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.

Utensils

Large Pot
Colander
Measuring Spoons
Small pot
Medium Bowl
Large Non-Stick Pan
Paper Towel
Small Bowl
Large Bowl
Whisk
Strainer

Instructions

Cook potatoes
1

Before starting, wash and dry all produce. Quarter potatoes.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.

Pickle onions
2

Meanwhile, peel, then cut half the onion (whole onion for 4 ppl) into 1/4-inch slices.Add onions, vinegar, half the honey and 2 tbsp (4 tbsp) water to a small pot. Season with salt. Bring to a simmer over medium-high heat. Once simmering, cook, stirring often, until salt dissolves, 1-2 min. Remove from heat, then transfer onions, including pickling liquid, to a medium bowl. Place in the fridge to cool.

Cook salmon
3

Combine mustard and remaining honey in a small bowl. Pat salmon dry with paper towels, then season with salt, pepper and Dill-Garlic Spice Blend. Heat a large non-stick pan over medium heat. When hot, add 1/2 tbsp (1 tbsp) oil, then salmon, skin-side down. (NOTE: Work in batches, if necessary.)Cook until skin is crispy, 4-5 min. Flip and cook until salmon is cooked through, 3-4 min.** (TIP: Reduce heat to medium-low if salmon browns too quickly.)Remove the pan from heat, then spread honey mustard over skin side of salmon.

Make salad
4

Meanwhile, core, then cut apple into 1/4-inch matchsticks. Add 1 1/2 tbsp (3 tbsp) pickling liquid and 1/2 tbsp (1 tbsp) oil to a large bowl. Season with salt and pepper. Whisk to combine. Drain pickled onions and discard remaining pickling liquid. Add pickled onions, apples and spring mix to the bowl with dressing, then toss to combine.

Finish potatoes
5

When potatoes are done, finely chop dill. Add half the dill and 1 tbsp (2 tbsp) butter to the pot with potatoes. Gently toss to melt butter and coat potatoes, 1-2 min. Season with salt and pepper, to taste.

Finish and serve
6

Divide salmon, potatoes and salad between plates. Sprinkle remaining dill over top.