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Seared Double Salmon and Horseradish Sauce

Seared Double Salmon and Horseradish Sauce

with a Crisp Apple Salad

Custom recipe
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When horseradish sauce is involved, you know you’re in for a flavourful and feisty recipe and this dish is no exception! The kickin’ condiment provides a creamy contrast to flaky salmon, crispy roasted potatoes and an apple-studded salad. The best part? It only takes 35 minutes for this stunning dish to land on your table.

Tags:Family Friendly
Allergens:Salmon/SaumonMilkSulphitesEggMustard

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

Preparation Time35 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

500 g

Salmon Fillets, skin-on

(ContainsSalmon/Saumon)

460 g

Russet Potato

3 tbsp

Sour Cream

(ContainsMilk)

1 tbsp

Horseradish

(ContainsSulphites)

56 g

Baby Spinach

1 unit

Gala Apple

1 unit

Lemon

2 tbsp

Mayonnaise

(ContainsEgg, Mustard)

½ tbsp

Seasoned Salt

Not included in your delivery

¼ tsp

Sugar*

2.5 tbsp

Oil*

0.31 tsp

Salt*

0.13 tsp

Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories987 kcal
Fat56 g
Saturated Fat12 g
Carbohydrate60 g
Sugar13 g
Dietary Fiber7 g
Protein60 g
Cholesterol123 mg
Sodium1755 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
Utensilsarrow down iconarrow down icon
Baking Sheet
Parchment Paper
Measuring Spoons
Large Bowl
Small Bowl
Large Non-Stick Pan
Paper Towel
Instructionsarrow up iconarrow up icon
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1

Before starting, preheat the oven to 450°F. Wash and dry all produce. Cut potatoes into 1/2-inch wedges. Add potatoes, 1 tbsp oil (dbl for 4 ppl) and half the seasoned salt to a parchment-lined baking sheet. Season with pepper, then toss to coat. Roast in the middle of the oven until potatoes are golden-brown and tender, 21-23 min.

2

Meanwhile, core, then cut apple into 1/4-inch slices. Juice half the lemon. Cut remaining lemon into wedges. Add apples, 1 tbsp oil, 1 tbsp lemon juice, 1/4 tsp sugar and 1/4 tsp salt (dbl all for 4 ppl) to a large bowl, then toss to coat.

3

Add sour cream, horseradish and mayo to a small bowl. Season with salt and pepper, then stir to combine.

4

Pat salmon dry with paper towels. Season flesh side with remaining seasoned salt and pepper. Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then salmon, skin-side down. Cook until skin is crispy, 4-5 min. Flip and cook until salmon is cooked through, 2-3 min.**

5

Add spinach to the large bowl with apples. Toss to combine.

6

Divide potatoes, salad and salmon between plates. Drizzle some horseradish sauce over barramundi. Serve remaining sauce on the side for dipping. Squeeze a lemon wedge over top, if desired.