Pan-seared Salmon with Orange-Cranberry Chutney
Roasted Butternut Squash and Buttery Green Beans
Celebrate the holidays with juicy fresh salmon filets, tender sweet roasted squash and a savoury tart cranberry chutney! It's a simple, elegant meal that is just as beautiful as it is satisfying.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
285 g
Salmon Fillets, skinless
(Contains Salmon)
113 g
Whole Cranberries
1 unit(s)
Orange
340 g
Butternut Squash, cubes
170 g
Green Beans, trimmed
28 g
Walnuts, chopped
(Contains Walnuts)
Not included in your delivery
¼ tsp
Salt and Pepper*
3 tbsp
Sugar*
1 tbsp
Oil*
1.5 tbsp
Unsalted Butter*
Nutrition Values
Utensils
Instructions
Toss the squash with 1 tbsp oil (dbl for 4 ppl) on a parchment-lined baking sheet. Season with salt and pepper. Roast in the middle of the oven, flipping halfway through, until tender, 20-22 min.
While the squash roasts, trim the green beans. Zest, then juice the orange. Roughly chop the walnuts. Pat the salmon dry with paper towels. Season with salt and pepper. Set aside. Heat a large non-stick pan over medium heat. When hot, add the walnuts to the dry pan. Toast, stirring often, until golden-brown 3-4 min. (TIP: Keep your eye on them so they don't burn!) Transfer to a plate.
Heat a small pot over medium-high heat. When hot, add the cranberries, 2 tbsp water and 3 tbsp sugar (dbl both for 4 ppl). Cook, stirring occasionally, until cranberries begin to burst, 2-3 min. Add the orange juice. Cook, until slightly thickened, 3-4 min. Remove the pan from the heat. Using the back of a wooden spoon, gently crush and berries that haven't burst. Stir in the orange zest and set aside.
Add 1 tbsp butter (dbl for 4 ppl) to the same pan and swirl to melt, 1 min. Add the green beans and 2 tbsp water (dbl for 4 ppl). Cook, stirring occasionally, until beans are tender, 4-5 min. Season with salt and pepper. Transfer to a plate and cover to keep warm.
Add 1/2 tbsp butter (dbl for 4 ppl) to the same pan, then salmon. Pan-fry, until golden-brown and cooked through, 2-3 min per side.
Toss the green beans with the walnuts. Divide the salmon, spiced butternut squash, green beans and walnuts between plates. Top the salmon with the cranberry-orange sauce.