Seared Salmon and Horseradish Sauce
with a Crisp Apple Salad
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.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 unit(s)
Russet Potato
1 unit(s)
Sour Cream
1 tbsp
Horseradish
56 g
Baby Spinach
1 unit(s)
Gala Apple
1 unit(s)
Lemon
2 tbsp
Mayonnaise
(Contains Egg, Mustard May contain Crustaceans, Fish, Gluten, Milk, Mustard, Sesame, Soy, Sulphites, Wheat)
½ tbsp
Seasoned Salt
(May contain Wheat, Crustaceans, Egg, Fish, Milk, Mustard, Sesame, Soy)
Not included in your delivery
2.5 tbsp
Oil*
0.13 tsp
Pepper*
0.31 tsp
Salt*
¼ tsp
Sugar*
Nutrition Values
Utensils
Cooking Steps
- 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.