Truffle-Salted Roasted Double Salmon
with Niçoise Salad and Lemon-Mustard Dressing- Salmon
- Egg
- Mustard
- Wheat
- Milk
- Sulphites
- Egg
- Fish
- Tree nuts
- May contain traces of allergens
- Soy
- Crustaceans
- Sesame
- Gluten
- Mustard
- Peanuts
Ingredients: Salmon fillets • Yellow potato • Sugar snap peas • Baby heirloom tomatoes • Grade A egg • Lemon • Cucumber • Mixed olives (pitted green olives, pitted kalamata olives, water, salt, lactic acid, potassium sorbate, vinegar, calcium chloride) • Arugula and spinach mix • Whole grain mustard (mustard) (water, white vinegar, mustard seeds, white wine vinegar, salt, sugar, mustard bran, citric acid, turmeric, spices, spice extract, natural flavour, xanthan gum) • Honey • Truffle sea salt (sea salt, black summer truffle, flavors).
Ingredients
500 g
Salmon Fillets, skin-on
(Contains: Salmon)
2 unit(s)
Egg
(Contains: Egg)
300 g
Yellow Potato
56 g
Arugula and Spinach Mix
113 g
Sugar Snap Peas
113 g
Baby Heirloom Tomatoes
1 unit(s)
Lemon
1 unit(s)
Mini Cucumber
60 g
Mixed Olives
(May be present: Wheat, Milk, Sulphites, Egg, Fish, Tree nuts)
1 tbsp
Whole Grain Mustard
(Contains: Mustard May be present: Soy, Crustaceans, Wheat, Milk, Sesame, Sulphites, Egg, Gluten, Fish)
1 unit(s)
Honey
1 g
Truffle Sea Salt
(May be present: Wheat, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts)
Not included in your delivery
3 tbsp
Oil*
¼ tsp
Salt*
¼ tsp
Pepper*
Nutrition facts
Cooking Steps
- 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 quarter. (NOTE: If potatoes are different sizes, cut potatoes into similar sized pieces.)
- To a parchment-lined baking sheet, add potatoes and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then toss to coat.
- Roast in the top of the oven for 25-28 min, flipping halfway through, until tender and golden.
- When potatoes are done, transfer to a plate and let cool in the fridge until serving.
- Meanwhile, trim snap peas.
- Pat salmon dry with paper towels. Season all over with salt and pepper.
- On one side of another parchment-lined baking sheet, add salmon skin-side down.
- To the other side, toss together snap peas with 1/2 tbsp (1 tbsp) oil. Season with salt and pepper.
- Roast in the middle of the oven for 10-12 min, until snap peas are tender-crisp and salmon is cooked through.**
- When salmon is done, break salmon up into large flakes, removing and discarding skin. Sprinkle with half the truffle salt.
- Once the water is boiling, reduce heat to medium-high.
- Using a spoon, lower eggs into the boiling water. Cook for 7 min for a runny yolk or 9 min for a set yolk.**
- Drain and rinse eggs under cold water for 30 sec, until cool enough to peel.
- Meanwhile, halve tomatoes. Season with salt.
- Cut cucumber into 1/4-inch rounds. Season with salt.
- Zest, then juice lemon.
- Drain olives.
- In a large bowl, whisk together mustard, honey, lemon juice, lemon zest and 1 1/2 tbsp (3 tbsp) oil. Season with salt and pepper.
- In a small bowl, reserve half the salad dressing to use in step 6.
- To the large bowl with dressing, add arugula and spinach, then toss to coat.
- Peel, then quarter eggs. Season with remaining truffle salt.
- On a large plate or platter, arrange arugula and spinach mix as the salad base. Top with salmon in the center, then arrange potatoes, snap peas, tomatoes, eggs, olives and cucumbers in sections over the arugula and spinach mix.
- Drizzle remaining salad dressing over top.
