Trout Nicoise Salad

Name: Trout Nicoise Salad
Yield: 2
Cuisine: 0
Ingredients: 200 g Yellow Potato; 170 g Green Beans; 113 g Baby Tomatoes; 1 unit(s) Mini Cucumber; 7 g Dill; 1 tbsp Whole Grain Mustard; 2 tbsp White Wine Vinegar; 2 unit(s) Hard Boiled Egg; 56 g Arugula and Spinach Mix; 250 g Salmon Fillets, skin-on; 4 g Dill-Garlic Spice Blend; 1 unit(s) Shallot

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Allergens:

Senf

•Schwefeldioxide und Sulfite

•Egg

•Salmon

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 Time

Cooking Time

DifficultyEasy

Ingredients

serving amount

200 g

Yellow Potato

170 g

Green Beans

113 g

Baby Tomatoes

1 unit(s)

Mini Cucumber

7 g

Dill

1 tbsp

Whole Grain Mustard

2 tbsp

White Wine Vinegar

2 unit(s)

Hard Boiled Egg

56 g

Arugula and Spinach Mix

250 g

Salmon Fillets, skin-on

4 g

Dill-Garlic Spice Blend

1 unit(s)

Shallot

Nutrition Values

Calories490 kcal

Fat22 g

Saturated Fat5 g

Carbohydrate35 g

Sugar8 g

Dietary Fiber6 g

Protein39 g

Cholesterol290 mg

Sodium400 mg

Potassium1600 mg

Calcium200 mg

Iron6.5 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

•Small pot

•Medium Bowl

•Large Bowl

•Baking Sheet with Baking Paper

•Paper Towel

Cooking Steps

Before starting, preheat the oven to 450 °F.
Wash and dry all produce.
To a medium pot, add 10 cups hot water and 1 tbsp salt (same for 4 servings). Bring to a boil over high heat.
Peel, then cut shallot into 1/8-inch slices
Remove any brown spots from potatoes, then [peel and] and cut into 1-inch pieces.
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 10-12 min, until fork-tender.
Drain potatoes and transfer to a plate to cool.

To a small pot, add shallots, 1 tbsp (2 tbsp) vinegar, 2 tbsp (1/4 cup) water and 2 tsp (4 tsp) sugar. Season with salt. Bring to a simmer over medium-high.
Once simmering, cook for 1-2 min, stirring often, until sugar (or if you used honey/maple in place of sugar) dissolves.
Remove from heat. Transfer shallots, including pickling liquid, to a medium bowl. Place in the fridge to cool. [(TIP: Any leftover pickled shallots and pickling liquid can be saved and refrigerated for up to 3 days!)

Halve tomatoes
Halve cucumber lengthwise.Cut into 1/2-inch half moons.
Strip dill leaves from stems, then roughly chop.
Trim green beans cut into 1-inch pieces.
Once the water in the medium pot is boiling, add green ebans. Cook for 2-3 min, until tender-crisp and bright green.
Using a slotted spoon, transfer sugar snap peas to a plate.

Pat trout dry with paper towels. Season with Dill-Garlic Spice Blend.
On a parchment-lined baking sheet, add trout. Drizzle 1/2 tbsp (1 tbsp) oil over trout. Roast in the middle of the oven for 8-10 min, until cooked thought.**