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Cornmeal-Crusted Salmon
with Potato Rounds and Zucchini
It's always fun to try something new! Tonight you'll crust flaky salmon fillets in sweet cornmeal, then pan-fry them to golden-brown perfection. Roasted potatoes and sautéed zucchini come alongside to make this a balanced dish. P.S. You're allowed to use the dill mayo on everything!
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 Fish, Seafood/Fruit de Mer)
¼ cup
Cornmeal
(Contains Gluten)
2 tbsp
Mayonnaise
(Contains Egg, Mustard)
1 tsp
Dill-Garlic Spice Blend
400 g
Zucchini
3 tbsp
Sour Cream
(Contains Milk)
50 g
Shallot
7 g
Parsley
3 unit
Garlic, cloves
360 g
Yellow Potato
Not included in your delivery
3 tbsp
Oil*
1.13 tsp
Pepper*
1.13 tsp
Salt*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450°F. Wash and dry all produce. Cut potatoes into 1/4-inch rounds. Add potatoes and 1 tbsp oil to an unlined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt and pepper, then toss to coat. Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 23-25 min. (NOTE: For 4 ppl, roast in the middle and top of the oven, rotating sheets halfway through.)
Meanwhile, finely chop parsley. Cut zucchini in half lengthwise, then into 1/4-inch half-moons. Peel, then mince or grate garlic. Peel, then thinly slice shallot. Pat salmon dry with paper towels.
Combine cornmeal, 1 tsp salt and 1 tsp pepper (dbl for 4 ppl) in a medium bowl. Brush 1/2 tbsp mayo over flesh sides of salmon. Working with one fillet at a time, add salmon to the cornmeal mixture, then toss gently to coat, pressing to adhere. Set aside. Add sour cream, half the parsley, Dill-Garlic Spice Blend and remaining mayo to a small bowl. Season with salt and pepper, then stir to combine. Set aside.
Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then zucchini, garlic and shallots. Cook, stirring occasionally, until zucchini is tender-crisp, 5-6 min. Season with salt and pepper, to taste. Transfer zucchini mixture to a plate, then cover with foil to keep warm.
Add 1 tbsp oil (dbl for 4 ppl) to the same pan over medium-high, then salmon, skin-side down. Cook until skin is crispy, 4-5 min. Flip and cook until salmon is cooked through, 3-4 min**
Divide salmon, potatoes and zucchini between plates. Sprinkle remaining parsley over zucchini. Serve dill mayo on the side for dipping.
