Seared Salmon and Horseradish Sauce

Name: Seared Salmon and Horseradish Sauce with a Crisp Apple Salad
Total time: 30 min
Yield: 2
Cuisine: 0
Ingredients: 250 g Filets de saumon, avec la peau; 2 pièce(s) Pomme de terre Russet; 1 pièce(s) Crème sure; 1 cs Raifort; 56 g Jeunes épinards; 1 pièce(s) Pomme Gala; 1 pièce(s) Citron; 2 cs Mayonnaise; 7 g Sel assaisonné; 0.13 cc Poivre*; 2.5 cs Huile*; ¼ cc Sucre*; 0.31 cc Sel*

with a Crisp Apple Salad

Accompagnements gratuits à vie + jusqu’à 20 repas gratuits!

When a creamy 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 delightful contrast to flaky salmon, crispy roasted potatoes and a bright, apple-studded salad. The best part? It only takes 35 minutes for this stunning dish to land on your table.

étiquettes:

Familiale

Allergènes:

Salmon

•Egg

•Senf

Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.

Durée de préparation30 minutes

Temps de cuisson8 minutes

DifficultéMoyen

Ingrédients

quantité par portion

250 g

Filets de saumon, avec la peau

2 pièce(s)

Pomme de terre Russet

1 pièce(s)

Crème sure

1 cs

Raifort

56 g

Jeunes épinards

1 pièce(s)

Pomme Gala

1 pièce(s)

Citron

2 cs

Mayonnaise

7 g

Sel assaisonné

Pas inclus dans votre livraison

0.13 cc

Poivre*

2.5 cs

Huile*

¼ cc

Sucre*

0.31 cc

Sel*

Informations nutritionnelles

Énergie (kcal)740 kcal

Graisses44 g

dont saturés8 g

Glucides57 g

dont sucres11 g

Fibres6 g

Protéines31 g

Cholestérol95 mg

Sel1660 mg

Gras Trans0.1 g

Potassium1750 mg

Calcium125 mg

Fer4 mg

Ustensiles

•Papier sulfurisé

•Plaque de cuisson

•Cuillères à mesurer

•Grand bol

•Petit bol

•Grande poêle antiadhésive

Instructions

Cut potatoes into 1/2-inch wedges.
Add potatoes, half the seasoned salt and 1 tbsp oil to an unlined baking sheet. Season with pepper, then toss to coat. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.)
Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 25-28 min. (NOTE: For 4 ppl, roast in the middle and the top of the oven, rotating sheets halfway through.

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.

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

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.**

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

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