Truffle Butter Roasted Salmon
with Niçoise-Style Salad and Potato WedgesCalories
:
590 kcalProtéines
:
39g protéinesDurée de préparation
:
35 minutesDifficulty
:
FacileAllergènes:
- Saumon
- Oeuf
- Moutarde
- Blé
- Lait
- Sulfites
- Oeuf
- Poisson
- Noix
- Peut contenir des traces d’allergènes
- Sésame
- Crustacés
- Soya
- Gluten
- Moutarde
- Arachides
Tender roasted salmon seasoned with umami-packed truffle salt is the perfect accompaniment to a loaded Niçoise-Style Salad bursting with a variety of flavours and textures for a sophisticated dinner.
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
quantité par portion
250 g
Filets de saumon, avec la peau
(Contient: Saumon)
2 pièce(s)
Œuf
(Contient: Oeuf)
350 g
Pomme de terre à chair jaune
113 g
Mélange printanier
170 g
Haricots verts
113 g
Tomates cerises anciennes
1 pièce(s)
Citron
1 pièce(s)
Mini concombres
60 g
Olives mélangées
(Peut contenir : Blé, Lait, Sulfites, Oeuf, Poisson, Noix)
½ cs
Moutarde de Dijon
(Contient: Moutarde Peut contenir : Blé, Lait, Sulfites, Oeuf, Poisson, Sésame, Crustacés, Soya, Gluten)
1 pièce(s)
Miel
1 g
Sel de truffe
(Peut contenir : Blé, Lait, Sulfites, Noix, Sésame, Soya, Moutarde, Arachides)
Ustensiles
•Papier sulfurisé
•Petite casserole
•Plaque de cuisson
•Cuillères à mesurer
•Verre doseur
•Grande poêle antiadhésive
•Grand bol
•Fouet
Instructions
1
- Before starting, preheat the oven to 450°F.
- Wash and dry all produce.
- To a small pot, add 3 cups (6 cups) warm water. Bring to a boil over high.
- Remove any brown spots from potatoes, then cut into 1/2-inch wedges.
- To a parchment-lined baking sheet, add potatoes and 1 tbsp (2 tbsp) oil. Season with pepper and half the truffle salt, then toss to coat.
- Roast in the bottom of the oven for 25-28 min, flipping halfway through, until tender and golden.
TESTER: Is more than 1 baking tray needed for 4p?
2
- Meanwhile, pat salmon dry with paper towels. Season with pepper and remaining truffle salt.
- To another parchment-lined baking sheet, add salmon.
- Roast in the middle of the oven for 10-12 min, until cooked through.**
- When done, remove and discard salmon skin, if you like.
3
- Once the water is boiling, reduce heat to medium-high.
- Using a spoon, lower egg into the boiling water. Cook for 7 min for a runny yolk or 9 min for a set yolk.**
- Drain and rinse egg under cold water for 30 sec, until cool enough to peel.
- Peel, then quarter eggs. Season with salt and pepper.
TESTER: Does the water come up to a boil at this time?
4
- Meanwhile, halve tomatoes.
- Trim green beans then halve.
- Cut cucumber into 1/4-inch rounds.
- Zest, then juice lemon.
- Drain, then halve olives.
- Heat a large non-stick pan over medium-high.
- When hot, add green beans and 1/4 cup (1/2 cup) water. Cook for 4-5 min, stirring occasionally, until water evaporates.
- Add 1 tbsp (2 tbsp) butter Cook for 1 min, stirring often, until green beans are tender-crisp. Season with salt and pepper.
5
- Meanwhile, in a large bowl, whisk together Dijon, honey, 1 tbsp (2 tbsp) lemon juice, 1 tsp (2 tsp) lemon zest and 1 tbsp (2 tbsp) oil. Season with salt and pepper.
- Add spring mix, tomatoes, cucumbers and green beans. Toss to coat.
6
- Divide salad and salmon between plates.
- Top salad with eggs and olives.
