Maple-Mustard Jumbo Salmon
with Boursin-Cauliflower Gratin and Chives
The satisfaction level for this meal is off the charts! Tender salmon fillets are brushed with maple-mustard glaze and served alongside creamy cauliflower gratin with Boursin cheese sauce, to create a warm, indulgent plate perfect for fall.
Ingredients: Jumbo Salmon fillets • Cauliflower • Gournay cheese with fine herbs and garlic (pasteurized milk and cream, bacterial cultures, garlic, salt, white pepper, parsley, chives) (milk) • Baby tomatoes • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • Shallot • Maple syrup • Panko breadcrumbs (bleached wheat flour, yeast, sugar, salt) (wheat) • Whole grain mustard (water, white vinegar, mustard seeds, white wine vinegar, salt, sugar, mustard bran, citric acid, turmeric, spices, spice extract, natural flavour, xanthan gum) (mustard) • Red wine vinegar (wine vinegar, potassium sorbate, sulphites) (sulphites) • Chives.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
500 g
Jumbo Salmon Fillet
(Contains Salmon)
2 tbsp
Maple Syrup
150 g
Boursin Garlic and Fine Herbs Cheese
(Contains Milk)
285 g
Cauliflower
⅓ cup
Panko Breadcrumbs
(Contains Wheat May contain Wheat, Gluten)
7 g
Chives
113 g
Baby Tomatoes
1 tbsp
Whole Grain Mustard
(Contains Mustard May contain Soy, Sulphites, Crustaceans, Mustard, Tree nuts, Milk, Wheat, Egg, Gluten, Sesame, Fish)
1 unit(s)
Shallot
1 tbsp
Red Wine Vinegar
(Contains Sulphites May contain Egg, Fish, Milk, Mustard, Tree nuts, Sesame, Soy, Wheat)
56 g
Spring Mix
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains Milk)
1 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
¼ cup
Milk*
Nutrition Values
Utensils
Instructions
- Cut cauliflower into bite-sized pieces.
- Add cauliflower, 2 tsp salt and enough water to cover (by approx. 1 inch) to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Once boiling, reduce heat to medium-high.
- Cook, uncovered, until cauliflower is tender crisp, 6-8 min. Drain and return cauliflower to the same pot, off heat.
- Meanwhile, halve, peel and cut shallot into 1/4-inch slices.
- Halve tomatoes
- Add 1/2 tbsp vinegar, 1 tbsp (2 tbsp) oil and 1/4 tsp (1/2 tsp) sugar to a large bowl. Season with salt and pepper, then whisk to combine. Add tomatoes, then toss to coat. Set aside.
- Stir together maple syrup and mustard in small bowl.
- Pat salmon dry with paper towels. Season with salt and pepper.
- Heat a small pot over medium-high heat.
- When hot, add 1 1/2 tbsp (3 tbsp) butter, then shallots.
- Cook, stirring often, until shallots have softened, 2-3 min.
- Reduce heat to low, then add 1/4 cup (1/2 cup) milk and Boursin cheese. Cook, whisking until Boursin has melted, 1-2 min.
- Arrange salmon on a parchment-lined baking sheet. Spread maple-mustard mixture on top of salmon.
- Roast in the middle of the oven until cooked through, 16-20 min.**
- Add cauliflower and Boursin sauce to an 8x8-inch (9x13-inch) baking dish. Stir until cauliflower is coated.
- Melt 1/2 tbsp (1 tbsp) butter in a small microwave-safe bowl. Add panko, then season with salt and pepper. Stir to combine.
- Sprinkle buttery panko mixture over top of caulifower.
- Bake gratin in the top of the oven until panko is golden brown and toasted, 7-10 min.
- Thinly slice chives.
- Add spring mix to the large bowl with the tomatoes. Toss to coat.
- Divide salad, cauliflower gratin and salmon between plates.
- Sprinkle chives over top of salmon and gratin.
If you've opted for jumbo salmon, season it in the same way the recipe instructs you to season the regular portion of salmon. To cook jumbo salmon, increase roast time to 16-20 min.
