Montreal Steakhouse-Style Salmon
with Horseradish Aioli and Citrus Salad
Simple salmon fillets are brought to life with a horseradish aioli! Paired with a citrus salad and crunchy sunflower seeds, this is the perfect plate for a sunny spring day!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Salmon Fillets, skin-on
(Contains Salmon)
2.5 tsp
Montreal Spice Blend
56 g
Spring Mix
2 tbsp
Ginger-Garlic Puree
(Contains Egg, Mustard)
1 tbsp
White Wine Vinegar
(Contains Sulphites)
460 g
Russet Potato
1 unit
Garlic, cloves
1 unit
Orange
28 g
Sunflower Seeds
Not included in your delivery
¼ tsp
Salt*
2 tbsp
Oil*
0.13 tsp
Pepper*
¾ tsp
Sugar*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450°F.Wash and dry all produce. Garlic Guide for Step 2 (dbl for 4 ppl): 1/8 tsp mild, 1/4 tsp medium and 1/2 tsp extra!Heat Guide for Steps 1 and 4 (dbl for 4 ppl): 1/4 tsp mild, 1/2 tsp medium, 1 tsp spicy and 1 1/2 tsp for extra-spicy! Cut potatoes into 1/4-inch rounds.Add potatoes and 1 tbsp oil to a parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt and 1 1/2 tsp Montreal Steak Spice, then toss to coat. (NOTE: Reference heat guide.) Roast in the bottom of the oven, flipping halfway through, until tender and golden-brown, 18-20 min. (NOTE: For 4 ppl, roast in the middle and bottom of the oven, rotating sheets halfway through.)
Meanwhile, cut a piece off the top and bottom ends of orange. Place a flat end on a cutting board, then cut the peel away from top to bottom to expose the flesh, turning orange as you go. Place orange on its side and cut into 1/4-inch rounds.
Peel, then mince or grate garlic.Add creamy horseradish sauce, 1/4 tsp vinegar, a pinch of sugar (dbl both for 4 ppl) and 1/4 tsp garlic to a small bowl. (NOTE: Reference garlic guide.) Season with salt and pepper, to taste, then stir to combine.
Heat a large non-stick pan over medium-high heat. While the pan heats, pat salmon dry with paper towels. Season with salt and 1 tsp Montreal Steak Spice. (NOTE: Reference heat guide.) When the pan is hot, add 1/2 tbsp oil (dbl for 4 ppl), then salmon, skin-side down. Cook until skin is crispy, 4-5 min. (TIP: Don't flip the fish too early; fish will release from the pan when the skin is crispy.) Flip and reduce heat to medium. Cook until salmon is opaque and cooked through, 1-2 min.**
Meanwhile, add remaining vinegar, 1/4 tsp sugar and 1 1/2 tbsp oil (dbl both for 4 ppl) to a large bowl. Season with salt and pepper, to taste, then whisk to combine. Add spring mix and orange slices, then toss to combine.
Divide salad, salmon and potatoes between plates. Dollop horseradish aioli on salmon. Sprinkle seeds over salad.
