Creamy Mustard Salmon With Crushed Potatoes And Greens
For a succulent dinner, you'll zap waxy potatoes in the microwave and serve them with seared salmon fillets, a creamy mustard dill sauce and tender greens. Sizzle, dollop, smash, done! All Health Hub recipes meet one of these criteria: <600 calories, 3 of your 5/day, or a source of protein.
Ingredients for 2 people
Cooking for 3? 1 and a half for each ingredient Cooking for 4? Double each ingredient
You'll also need
Butter, Olive oil, Pepper, Salt, Water (or dietary alternatives)
Cooking instructions
Instructions for 2 [for 3] [for 4] portion recipe.
Before you begin...
Get all your ingredients and equipment ready
Skim through these steps, then wash your fruit and veg
Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 min)
Now, let's get started!
Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium-high heat and boil a kettle
Once hot, add your salmon fillet[s] (skin-side down), season with a pinch of salt and cook for 9-10 min, turning once halfway
Tip: Your fish is cooked through when it's opaque and flakes easily
Meanwhile, chop your waxy potatoes in half
Add to a heatproof bowl, cover the bowl with cling film and pierce a few holes in the top with a fork
Put the bowl in the microwave for 6-8 min or until the potatoes are fork-tender
Add your Tenderstem broccoli to a pot with a matching lid with a pinch of salt and cover with plenty of boiled water
Bring to the boil over a high heat and cook for an initial 2-3 min or until almost cooked
Wash your spinach then shake off any excess water
Chop your dill finely, including the stalks
Peel and finely chop (or grate) your garlic
Add your crème fraîche to a bowl with your wholegrain mustard (not a mustard fan? Go easy!) and vegetable stock mix
Add the chopped garlic, most of the chopped dill (save some for garnish!) and 2 tbsp [3 tbsp] [4 tbsp] cold water and mix it all together – this is your creamy mustard sauce
Once the broccoli is almost cooked, add the spinach to the pot
Cook for a final 1 min or until the spinach has wilted, then drain, return to the pot and keep covered until serving – these are your greens
Once the potatoes are fork-tender, add small knob of butter and a generous pinch of salt and pepper
Crush the seasoned potatoes lightly with a fork – these are your crushed potatoes
Once the salmon is cooked, reduce the heat to medium-low and add the creamy mustard sauce to the pan
Tip: Be careful, the sauce will sizzle from the heat of the pan!
Cook for 30 secs or until the sauce is warmed through – this is your creamy mustard salmon
Serve the creamy mustard salmon over the crushed potatoes with the greens to the side
Pour over the remaining mustard sauce and garnish with the reserved chopped dill and a pinch of pepper
Enjoy!
Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (fish, milk, mustard).
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
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