Maple-Mustard 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: Cauliflower • Salmon fillets • 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.
The quantities provided above are averages only.
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 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
Cooking Steps
- 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, 8-12 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.
