Pecan-Crusted Roasted Salmon

Name: Pecan-Crusted Roasted Salmon with Creamy Sweet Potato Mash and Broccolini
Total time: 30 min
Yield: 2
Cuisine: Canadian
Ingredients: 250 g Salmon Fillets, skin-on; ½ tbsp Dijon Mustard; 1 tbsp Maple Syrup; 28 g Pecans; 2 unit(s) Sweet Potato; 7 g Chives; 170 g Broccolini; 28 g Dried Cranberries; ¼ tsp Salt*; 3 tbsp Unsalted Butter*; 0.13 tsp Pepper*; 3 tbsp Milk*

with Creamy Sweet Potato Mash and Broccolini

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

Tags:

Low CO2

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)

1 tbsp

Maple Syrup

28 g

Pecans

(Contains Pecans)

2 unit(s)

Sweet Potato

7 g

Chives

170 g

Broccolini

28 g

Dried Cranberries

Not included in your delivery

¼ tsp

Salt*

3 tbsp

Unsalted Butter*

(Contains Milk)

0.13 tsp

Pepper*

3 tbsp

Milk*

(Contains Milk)

Nutrition Values

Calories740 kcal

Fat37 g

Saturated Fat16 g

Carbohydrate54 g

Sugar20 g

Dietary Fiber8 g

Protein32 g

Cholesterol130 mg

Sodium560 mg

Trans Fat1 g

Potassium1300 mg

Calcium175 mg

Iron2.5 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 sweet 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 sweet potatoes to the same pot, off heat.

Meanwhile, trim ends off broccolini, then cut any larger stalks in half lengthwise, leaving thinner stalks whole.
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 chop finely 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 broccolini, 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 broccolini between plates.