Smart Salmon with Horseradish Remoulade

Name: Smart Salmon with Horseradish Remoulade with Warm Potato and Green Bean Salad
Total time: 30 min
Yield: 2
Cuisine: Canadian
Ingredients: 250 g Salmon Fillets, skin-on; 1 unit(s) Garlic, cloves; 170 g Green Beans; 4 tbsp Mayonnaise; 90 mL Dill Pickle, sliced; 1 tbsp Creamy Horseradish Sauce; 1 tbsp Whole Grain Mustard; 300 g Red Potato; ½ unit(s) Lemon; ¼ tsp Salt*; 0.13 tsp Pepper*; 2 tbsp Oil*

with Warm Potato and Green Bean Salad

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This isn't your regular potato salad! Our smart version packs in sweet green beans, pickles and grainy mustard for a burst of colour and layers of flavour! To top it all off, juicy salmon fillets get a dollop of punchy remoulade sauce.

Smart is based on a per serving calculation of the recipe's kilocalorie and carbohydrate amount.

Ingredients: Red potato • Salmon fillet • Green beans • Dill pickles (cucumbers, water, vinegar, salt, calcium chloride, sodium benzoate, spices, natural flavors, polysorbate 80, turmeric) • Lemon • Mayonnaise (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) (mustard, egg) • Creamy horseradish sauce (vegetable oil, water, horseradish, sugar, frozen egg yolk, vinegar, salt, modified corn starch, mustard, dried onion, spices, natural flavour (mustard), tamarind gum, xanthan gum, citric acid) (egg, mustard) • Whole grain mustard (water, white vinegar, mustard seeds, white wine vinegar, salt, sugar, mustard bran, citric acid, turmeric, spices, spice extract, natural flavour, xanthan gum) (mustard) • Garlic.

Tags:

Calorie Smart

•Carb Smart

Allergens:

Salmon

•Egg

•Mustard

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.

Preparation Time30 minutes

Cooking Time8 minutes

DifficultyMedium

Ingredients

serving amount

250 g

Salmon Fillets, skin-on

1 unit(s)

Garlic, cloves

170 g

Green Beans

4 tbsp

Mayonnaise

90 mL

Dill Pickle, sliced

1 tbsp

Creamy Horseradish Sauce

1 tbsp

Whole Grain Mustard

300 g

Red Potato

½ unit(s)

Lemon

Not included in your delivery

¼ tsp

Salt*

0.13 tsp

Pepper*

2 tbsp

Oil*

Nutrition Values

Calories750 kcal

Fat55 g

Saturated Fat9 g

Carbohydrate35 g

Sugar6 g

Dietary Fiber6 g

Protein30 g

Cholesterol90 mg

Sodium1050 mg

Trans Fat0.2 g

Potassium1350 mg

Calcium75 mg

Iron2.5 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 Bowl

•Colander

•Large Pot

•Measuring Spoons

•Zester

•Small Bowl

•Large Non-Stick Pan

Cooking Steps

Before starting, wash and dry all produce.
Remove any brown spots from potatoes, then cut into 1-inch pieces.
Trim, then halve green beans.
To a large pot add potatoes, 2 tsp salt and enough water to cover by approx. 1 inch (use same for 4 servings). Cover and bring to a boil over high.
Once boiling, reduce heat to medium-high. Simmer uncovered, 10-12 min, until fork-tender.
Add green beans to the pot with potatoes in the last 3-4 min of cooking. Continue cooking until potatoes are fork-tender and beans are tender-crisp.
Drain potatoes and green beans, then transfer to a large bowl.

Meanwhile, zest then juice half the lemon (whole lemon for 4 servings).
Peel, then mince or grate garlic.
Finely chop half the pickles. Roughly chop remaining pickles.
Pat salmon dry with paper towels. Season with salt and pepper.

In a small bowl add horseradish, half the mayo, half the mustard, finely chopped pickles and 1/4 tsp (1/2 tsp) garlic.
Season with salt and pepper, then stir to combine.

Heat a large non-stick pan over medium. When hot, add 2 tbsp (4 tbsp) oil.
Add salmon and cook 4-5 min per side, until cooked through.** Season with salt.

Meanwhile, to the bowl with potatoes and green beans, add lemon zest, 1/2 tbsp (1 tbsp) lemon juice, remaining mayo, remaining mustard, remaining garlic and roughly chopped pickles.
Season with salt and pepper, then stir to combine. (TIP: Add 1/4 tsp [1/2 tsp] sugar if you like.)

Divide potato salad and salmon between plates.
Dollop horseradish remoulade over salmon.

If you've opted to get salmon, pat dry with paper towels. Season with salt and pepper. Cook salmon in the same way the recipe instructs you to cook tilapia. Remove and discard skin, if you like.