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Roasted Salmon and Creamy Dill-Horseradish Sauce
with Wild Rice and Garlicky Broccoli
Roasted salmon, kissed with lemon and dill with broccoli and wild rice all form the perfect dinner, but the creamy horseradish sauce takes dinner to new heights!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
450 g
Salmon Fillets, skin-on
(Contains Salmon)
1 cup
Wild Rice Medley
1 unit(s)
Vegetable Broth Concentrate
227 g
Broccoli, florets
7 g
Dill
2 unit(s)
Garlic, cloves
6 tbsp
Sour Cream
(Contains Milk)
2 tbsp
Ginger-Garlic Puree
(Contains Egg, Mustard)
1 unit(s)
Lemon
56 g
Green Peas
1 g
Red Onion
Not included in your delivery
3 tbsp
Unsalted Butter*
(Contains Milk)
1 tsp
Salt*
¾ tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450˚F.Wash and dry all produce. Peel, then mince or grate garlic. Peel, then cut half the onion into 1/4-inch slices (use whole onion for 4 ppl),Heat a medium pot over medium heat. When hot, add 1 tbsp (2 tbsp) butter, then swirl the pan to melt.Add half the garlic. Cook, stirring constantly, until fragrant, 30 sec.
Add broth concentrate, peas, wild rice medley, 2 cups (4 cups) water and 1/4 tsp (1/2 tsp) salt to the pot. Bring to a boil over high heat. Once boiling, reduce heat to medium-low. Cover and simmer until rice is tender and liquid is absorbed, 18-20 min. Remove the pot from heat. Set aside, still covered.
Meanwhile, pat salmon dry with paper towels, then season with salt and pepper. Arrange salmon on a parchment-lined baking sheet.Spread 1/2 tbsp (1 tbsp) creamy horseradish sauce over top of salmon. Roast salmon in the middle of the oven cooked through, 22-25 min.**
Meanwhile, cut broccoli into bite-sized pieces. Heat a large non-stick pan over medium-high heat. When hot, add broccoli, sliced onions and 1/4 cup (1/2 cup) water. Cook, stirring occasionally, until broccoli is tender-crisp, 4-5 min. Add 2 tbsp (4 tbsp) butter and remaining garlic. Cook, stirring often, until butter coats broccoli, 1 min. Season with salt and pepper, to taste.
Meanwhile, finely chop 2 tsp (4 tsp) dill. Zest, then juice half the lemon. Cut remaining lemon into wedges.Add chopped dill, remaining creamy horseradish sauce, sour cream and 2 tsp (4 tsp) lemon juice to a small bowl. Season with salt and pepper, then stir to combine. Set aside.
Fluff rice with a fork. Stir in lemon zest. Divide salmon, wild rice pilaf and broccoli between plates. Serve creamy dill horseradish sauce on the side.Squeeze a lemon wedge over top, if desired.
