Scandi-Style Double Salmon
with Apple and Pickled Onion Salad
Summer flavours, made cozy! Dilly buttered potatoes are paired with honey and mustard glazed salmon. Pickled red onions are the perfect salad topper for a tangy, puckery pop!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
500 g
Salmon Fillets, skin-on
(Contains Salmon)
350 g
Yellow Potato
1 unit
Gala Apple
56 g
Red Onion
7 g
Dill
56 g
Spring Mix
1 tbsp
White Wine Vinegar
(Contains Sulphites)
1 tbsp
Whole Grain Mustard
(Contains Mustard)
1 tbsp
Honey
1 tsp
Dill-Garlic Spice Blend
Not included in your delivery
1 tbsp
Unsalted Butter*
(Contains Milk)
1 tbsp
Oil*
¼ tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, wash and dry all produce. Quarter potatoes.Add potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) to 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, peel, then cut half the onion into 1/4-inch slices (whole onion for 4 ppl).Add onions, vinegar, half the honey and 2 tbsp water (dbl for 4 ppl) to a small pot. Season with salt. Bring to a simmer over medium-high heat. Once simmering, cook, stirring often, until salt dissolves, 1-2 min. Remove from heat, then transfer onions, including pickling liquid, to a medium bowl. Place in the fridge to cool.
Combine mustard and remaining honey in a small bowl. Pat salmon dry with paper towels, then season with salt, pepper and Dill-Garlic Spice Blend. Heat a large non-stick pan over medium heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then salmon, skin-side down. Cook until skin is crispy, 4-5 min. Flip and cook until salmon is cooked through, 3-4 min.** (TIP: Reduce heat to medium-low if salmon is browning too quickly.)Remove the pan from heat, then spread honey mustard over skin side of salmon.
Meanwhile, core, then cut apple into 1/4-inch matchsticks. Add 1 1/2 tbsp pickling liquid and 1/2 tbsp oil (dbl both for 4 ppl) to a large bowl. Season with salt and pepper, then whisk to combine. Drain onions, discarding remaining pickling liquid. Add pickled onions, apples and spring mix to the bowl with dressing, then toss to combine.
When potatoes are done, finely chop dill. Add half the dill and 1 tbsp butter (dbl for 4 ppl) to the pot with potatoes. Gently toss to melt butter and coat potatoes, 1-2 min. Season with salt and pepper, to taste.
Divide salmon, potatoes and salad between plates. Sprinkle remaining dill over top.
