Pecan-Crusted Roasted Salmon

Name: Pecan-Crusted Roasted Salmon with Creamy Mash and Broccoli
Total time: 30 min
Yield: 2
Cuisine: Canadian
Ingredients: 250 g Salmon Fillets, skin-on; ½ tbsp Dijon Mustard; 2 tbsp Maple Syrup; 28 g Pecans; 2 unit(s) Sweet Potato; 7 g Chives; 227 g Broccoli; 28 g Dried Cranberries; ¼ tsp Salt*; 3 tbsp Milk*; 3 tbsp Unsalted Butter*; 0.13 tsp Pepper*

with Creamy Mash and Broccoli

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Making pecan-crusted crispy salmon is surprisingly quick and easy when you follow our simple steps! Your final product will be savoury, crunchy salmon fillets with a creamy potato mash and broccoli studded with cranberries alongside.

Allergens:

Salmon

•Mustard

•Pecans

•Milk

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes

Cooking Time10 minutes

DifficultyMedium

Ingredients

serving amount

250 g

Salmon Fillets, skin-on

(Contains Salmon)

½ tbsp

Dijon Mustard

(Contains Mustard May contain Crustaceans, Egg, Fish, Milk, Sesame, Soy, Sulphites, Wheat)

2 tbsp

Maple Syrup

28 g

Pecans

(Contains Pecans)

2 unit(s)

Sweet Potato

7 g

Chives

227 g

Broccoli

28 g

Dried Cranberries

Not included in your delivery

¼ tsp

Salt*

3 tbsp

Milk*

(Contains Milk)

3 tbsp

Unsalted Butter*

(Contains Milk)

0.13 tsp

Pepper*

Nutrition Values

Calories820 kcal

Fat38 g

Saturated Fat16 g

Carbohydrate74 g

Sugar38 g

Dietary Fiber10 g

Protein34 g

Cholesterol130 mg

Sodium580 mg

Trans Fat1 g

Potassium1550 mg

Calcium225 mg

Iron3 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Colander

•Large Pot

•Measuring Spoons

•Rolling Pin

•Whisk

•Small Bowl

•Parchment Paper

•Baking Sheet

•Large Non-Stick Pan

•Measuring Cups

•Potato Masher

Instructions

PDF

Peel, then cut sweet potatoes into 1-inch cubes.
Combine potatoes, 1 tsp salt and enough water to cover (by approx. 1-2 inches) in a large pot (use same for 4 ppl). Cover and bring to a boil over high heat.
Once boiling, reduce heat to medium. Simmer uncovered, until fork-tender, 10-12 min.
Drain and return potatoes to the same pot, off heat.

Meanwhile, cut broccoli into bite-sized pieces.
Thinly slice chives.
Whisk together Dijon and half the maple syrup (use all for 4 ppl) in a small bowl. Set aside.
Open one side of the package of pecans.
Using a rolling pin or heavy-bottomed pot, crush pecans in package until broken into small crumbs (or finely chop, if preferred).

Pat salmon dry with paper towels. Season with salt and pepper.
Coat tops of salmon with maple-Dijon mixture.
Sprinkle crushed pecans over top and press down lightly to adhere.
Transfer pecan-crusted salmon to a parchment-lined baking sheet.
Roast in the middle of the oven, until salmon is cooked through, 8-10 min.**

Meanwhile, heat a large non-stick pan over medium heat.
When hot, add 1 tbsp (2 tbsp) butter, then broccoli, cranberries and 1/4 cup (1/2 cup) water.
Cook, stirring occasionally, until tender, 5-7 min.
Add half the chives. Season with salt and pepper, then toss to combine.
Remove from heat.

Mash 2 tbsp (4 tbsp) butter and 3 tbsp (6 tbsp) milk into potatoes until smooth.
Season with salt and pepper, then stir in remaining chives.
Divide pecan-crusted roasted salmon, creamy mash and broccoli between plates.