Lemon Cream Salmon and Corn Studded Potatoes
with Roasted Pepper Bruschetta
Enjoy the fresh, vibrant flavours of summer with this salmon, boasting a crispy, golden sear and a tender, flaky interior. Paired with a refreshing corn and potato salad, this dish highlights the sweetness of summer corn, and creamy texture of baby potatoes. Rounding out the plate is a garlicky toast topped crisp cucumber and roasted red pepper bruschetta.
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
250 g
Salmon Fillets, skin-on
(Contains: Salmon)
2 unit(s)
Ciabatta Roll
(Contains: Wheat, Barley May contain traces of: Sesame, Soy, Walnuts, Oats, Rye, Triticale)
500 g
Yellow Potato
2 unit(s)
Corn on the Cob
7 g
Chives
1 unit(s)
Lemon
1 unit(s)
Mini Cucumber
125 g
Roasted Peppers
(May contain traces of: Sulphites, Tree nuts, Fish, Milk)
2 unit(s)
Sour Cream
(Contains: Milk May contain traces of: Milk)
4 g
Dill-Garlic Spice Blend
(Contains: Sulphites May contain traces of: Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Wheat)
1 unit(s)
Garlic, cloves
1 tbsp
Whole Grain Mustard
(Contains: Mustard May contain traces of: Soy, Crustaceans, Wheat, Milk, Sesame, Sulphites, Egg, Gluten, Fish)
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains: Milk)
tbsp
Oil*
tsp
Salt*
tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat the oven to 425°F.
Wash and dry all produce. - Cut potatoes into 1-inch peices. (NOTE: If you prefer your potatoes without skin, peel them!)
- 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. Cook for 8-10 min, until fork-tender.
- Drain and return potatoes to the same pot, off heat to cool slightly.
- Meanwhile, husk corn then halve crosswise. Place cut-side of cobs down on the cutting board. Moving the knife along the cob in a downward motion, shave corn kernels off.
- To a parchment-lined baking sheet, add corn and 1/2 tbsp (1 tbsp) oil. Seaason with half the garlic salt and pepper. Toss to coat.
- Roast in the middle of the oven for 5-7 min until tender (and golden?)
- Pat salmon dry with paper towels. Season with remaining half the Dill-Garlic Spice Blend and pepper.
- Arrange salmon on a parchment-lined baking sheet. Season with salt and pepper. Drizzle 1/2 tbsp (1 tbsp) overtop.
- Roast in the middle of the oven for 10-12 min, until cooked through.**
- Meanwhile, peel, then mince garlic.
- Thinly slice chives.
- Melt 1 tbsp (2 tbsp) butter in the microwave.
- Add garlic and half the chives. Stir to mix.
- Zest, then juice half the lemon. Cut remaining into wedges.
- Drain roasted red peppers.
- Quarter cucumber(s) lengthwise. Cut into 1/4-inch pieces.
- To a medium bowl, add peppers, cucumber and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper. Stir to mix. This is your bruschetta mix.
- To a small bowl, add sour cream, lime zest and chives. Season with salt and pepper. Stir to mix.
- Slice ciabatta into quarters/ halve ciabtta.
- Brush garlic butter on cut sides.
- Arrange on an unlined baking sheet. Toast in the top of the oven for 3-4 min until golden and crisp.
- To the pot of potatoes, add Dill-Garlic Spice Blend, corn, remaining chives and 1 tbsp (2 tbsp) lemon juice. Season with salt and pepper. Stir to mix.
- Divide salmon, veggies and ciabtta between plates.
- Top ciabtta with bruschetta mix.
- Spoon lemon-chive cream over salmon.
- Sprinkle remaining chives overtop.