Scandi-Style Salmon
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Scandi-Style Salmon

Scandi-Style Salmon

with Pickled Shallot Dressing

Summer flavours, made cozy! Dilly buttered potatoes are paired with honey and mustard glazed salmon. Marinated shallots double-up as a dressing and salad topper for a puckery pickled pop!

Seafood/Fruit de Mer

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

Preparation Time25 minutes
Cooking Time


serving amount

250 g

Salmon Fillets, skinless

(Contains Seafood/Fruit de Mer, Fish)

360 g

Yellow Potato

1 unit

Gala Apple

50 g


7 g


56 g

Arugula and Spinach Mix

1 tbsp

White Wine Vinegar

(Contains Sulphites)

1 tbsp

Whole Grain Mustard

(Contains Mustard)

1 tbsp


1 tsp

Dill-Garlic Spice Blend

Not included in your delivery

1 tbsp

Unsalted Butter*

(Contains Milk)

1.5 tbsp


¼ tsp


0.13 tsp



Nutrition Values

Calories620 kcal
Fat30 g
Saturated Fat8 g
Carbohydrate56 g
Sugar12 g
Dietary Fiber6 g
Protein32 g
Cholesterol70 mg
Sodium670 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.


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


Cook potatoes

Wash and dry all produce. Cut potatoes into 1 1/2-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.

Pickle shallots

While potatoes cook, peel, then thinly slice shallot. Add shallots, vinegar, half the honey and 2 tbsp water (dbl for 4 ppl) to a small pot. Season with salt. Bring to a simmer over medium-high heat. Cook, stirring often, until salt dissolves, 1-2 min. Remove the pot from heat. Transfer shallots, including pickling liquid, to a medium bowl. Place in the fridge to cool.

Cook salmon

Stir together mustard, remaining honey and 1 tbsp water (dbl for 4 ppl) 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-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then salmon. Pan-fry until golden-brown and cooked through, 2-3 min per side.** Remove the pan from heat, then add honey-mustard mixture. Gently flip salmon to coat.

Make salad

While salmon cooks, core, then cut apple into 1/4-inch matchsticks. Add 1 tbsp pickling liquid and 1 tbsp oil (dbl both for 4 ppl) to a large bowl. Season with salt and pepper, then whisk to combine. Drain shallots, discarding remaining pickling liquid. Add shallots, apples and arugula and spinach mix to the bowl with dressing, then toss to combine.

Finish potatoes

When potatoes are tender, finely chop dill. Add half the dill and 1 tbsp butter (dbl for 4 ppl) 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

Divide salmon, with any sauce from the pan, potatoes and salad between plates. Sprinkle remaining dill over top.