Pan-seared Salmon with Orange-Cranberry Chuteney
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.
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
285 g
Filets de saumon, sans la peau
(Contient Saumon)
113 g
Canneberges entières
1 pièce(s)
Orange
340 g
Courge musquée, en dés
170 g
Haricots verts, parés
28 g
Noix de Grenoble, hachées
(Contient Noix de Grenoble)
Pas inclus dans votre livraison
¼ cc
Sel et Poivre*
3 cs
Sucre*
1 cs
Huile*
1.5 cs
Beurre non salé*
Informations nutritionnelles
Ustensiles
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 1/2 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.
Using the same pan, whisk together the orange juice, zest, cranberries, remaining Holiday Spice Blend and 1/4 cup water (dbl for 4 ppl). Cook, until slightly thickened, 3-4 min. Remove the pan from the heat.
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.