Premium Feast Apricot-Mustard Glazed Salmon
with Thyme-Butter Potato Wedges and Peach-Cucumber Salad
Sweet and savoury apricot-mustard glazed salmon is the showstopper of this balanced feast. Paired with thyme-butter roasted potatoes and a refreshing salad of arugula-spinach mix, peaches, crisp cucumbers and do-it-yourself croutons, this meal is truly the definition of "summer vibes."
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)
500 g
Red Potato
1 unit(s)
Ciabatta Roll
(Contains Barley, Wheat)
1 unit(s)
Peach
132 g
Mini Cucumber
113 g
Arugula and Spinach Mix
1 unit(s)
Lemon
7 g
Thyme
½ cup
Feta Cheese, crumbled
(Contains Milk)
4 tbsp
Apricot Spread
2 tbsp
Whole Grain Mustard
(Contains Mustard)
1 tsp
Garlic Salt
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains Milk)
2 tbsp
Oil*
0.13 tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450˚F. Wash and dry all produce. Cut potatoes into 1/2-inch wedges.Add potatoes and 1 tbsp (2 tbsp) oil to a parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 parchment-lined baking sheets, with 1 tbsp oil per sheet.) Season with salt and pepper.Roast in the top of the oven, flipping halfway through, until tender and golden-brown, 25-28 min. (NOTE: For 4 ppl, roast in the top and bottom of the oven, rotating sheets halfway through.)
Meanwhile, strip thyme leaves from stems, then finely chop.Combine half the thyme, 3 tbsp (6 tbsp) apricot spread and 1 1/2 tbsp (3 tbsp) mustard in a medium bowl. (NOTE: This is your apricot-mustard glaze.)Reserve half the apricot-mustard glaze into a small bowl. Melt 2 tbsp (4 tbsp) butter in a small pot or microwavable bowl. Add remaining thyme. Season with half the garlic salt, then stir to combine. (NOTE: This is your thyme butter.)
Pat salmon dry with paper towels, then season with salt and pepper.Add salmon to another parchment-lined baking sheet, skin-side down. Spread apricot-mustard glaze from the medium bowl over top.Roast in the middle of the oven until cooked through, 15-20 min.**
Meanwhile, zest, then juice half the lemon. Cut remaining lemon into wedges.Halve cucumber lengthwise, then cut into 1/4-inch half-moons.Halve, pit, then slice peach into 1/2-inch wedges.Whisk together remaining apricot spread, remaining mustard, 1 tbsp (2 tbsp) lemon juice, 1/2 tsp (1 tsp) lemon zest and 1/2 tbsp (1 tbsp) oil in a large bowl. Season with salt and pepper, to taste.
Cut ciabatta into 1-inch pieces. Toss with 1/2 tbsp (1 tbsp) oil on another parchment-lined baking sheet. Season with pepper and remaining garlic salt, then toss to coat. Toast in the bottom of the oven, stirring halfway through, until lightly golden, 5-6 min. (NOTE: For 4 ppl, toast in the bottom of the oven after potato wedges are done.)
Add cucumbers, peaches and arugula and spinach mix to the large bowl with dressing, then toss to combine.Drizzle thyme butter over the baking sheet with potato wedges, then toss to coat.Divide salmon, potato wedges and salad between plates.Spoon reserved apricot-mustard glaze over salmon.Sprinkle croutons and feta over salad. Squeeze a lemon wedge over top, if desired.
