something harvest salmon
with Harvest Veggie Jumble and Nutty Couscous
Produit dans un établissement 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.
Ingrédients
250 g
Filets de saumon, avec la peau
(Contient: Saumon)
½ tasse(s)
Couscous
(Contient: Blé Peut contenir : Gluten)
56 g
Chou frisé, haché
1 pièce(s)
Chou-fleur
7 g
Aneth
340 g
Courge musquée, en dés
1 pièce(s)
Citron
56 ml
Crème
(Contient: Lait)
4 g
Mélange d'épices à l'ail et à l'aneth
(Contient: Sulfites Peut contenir : Lait, Moutarde, Noix, Arachides, Sésame, Soya, Blé)
7.5 g
Bouillon de légumes en poudre
(Contient: Sulfites, Soya Peut contenir : Lait, Moutarde, Noix, Arachides, Sésame, Blé)
½ cs
Moutarde de Dijon
(Contient: Moutarde Peut contenir : Gluten, Lait, Sésame, Soya, Blé, Poisson, Oeuf, Crustacés, Sulfites)
28 g
Graines de citrouille
(Peut contenir : Gluten, Lait, Moutarde, Noix, Arachides, Sésame, Soya, Oeuf, Sulfites)
Pas inclus dans votre livraison
2 cs
Beurre*
(Contient: Lait)
cs
Huile*
cc
Sucre*
cc
Sel*
cc
Poivre*
Ustensiles
Instructions
- Before starting, preheat the oven to 425°F.
Wash and dry all produce. - Cut cauliflower into bite-sized pieces.
- To a parchment-lined baking sheet, add cauliflower, squash and 1 tbsp (2 tbsp) oil. Season with salt, pepper and half the Dill-Garlic Spice Blend. (NOTE: For 4 servings, use 2 baking sheets, with 1 tbsp oil per sheet.)
- Roast in the middle of the oven for 20-24 min, stirring halfway until tender and golden.
- Remove any tough stems from kale.
- Zest, then juice lemon.
- Roughly chop dill.
- To a large bowl add, lemon juice, half the dijon, 1/2 tsp (1 tsp) sugar and 1 tbsp (2 tbsp) oil. Season with salt and pepper. Stir to combine.
- Add kale. using hands, gently massage dressing into kale.
- To a medium pot, add 2/3 cup (1 1/3 cups) water, stock powder and 1 tbsp (2 tbsp) butter. Bring to a boil over high.
- Once boiling, stir in couscous. Remove the pot from heat, then cover and set couscous aside for 5 min to rehydrate.
- Heat a large non-stick pan over medium.
- When hot, add almonds to the dry pan. Toast for 2-4 min, stirring often, until golden. (TIP: Keep your eye on them so they don't burn!)
Transfer to a plate.
- Pat salmon dry with paper towels.
- Season with salt, pepper and remaining Dill-Garlic Spice Blend.
- Reheat same pan over medium-high heat.
- When hot, add 1 tbsp (2 tbsp) oil, then add salmon. Cook for 2-3 min, until browned. Flip salmon and continue cooking for 2-3 min, until cooked through.**
- While salmon cooks, to a small bowl, add cream sauce spice blend, cream, remaining dijon, half the dill and 1/2 cup (1 cup) water. Whisk to combine.
- Transfer salmon to a plate. Wipe out pan?
- Reheat the same pan over low.
- Add sauce mixture. Season with salt and pepper. Cook for 1-3 min, stirring often until lightly thickened.
- Fluff couscous with a fork. Stir in lemon zest and almonds.
- Add roasted veggies to kale. Toss to combine.
- Divide couscous and veggies between plates.
- Top couscous with salmon.
- Spoon sauce over salmon.
