Seared Double Salmon and Horseradish Sauce
with Crisp Apple Salad
When a creamy horseradish sauce is involved, you know you’re in for a flavourful and feisty recipe and this dish is no exception! The kickin’ condiment provides a delightful contrast to flaky salmon, crispy roasted potatoes and a bright, apple-studded salad. The best part? It only takes 35 minutes for this stunning dish to land on your table.
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)
460 g
Russet Potato
3 tbsp
Sour Cream
(Contains Milk)
1 tbsp
Ginger-Garlic Puree
(Contains Egg, Mustard)
56 g
Baby Spinach
1 unit(s)
Gala Apple
1 unit(s)
Lemon
2 tbsp
Mayonnaise
(Contains Egg, Mustard)
1 tbsp
Zesty Garlic Blend
(Contains Sulphites)
Not included in your delivery
¼ tsp
Sugar*
2.5 tbsp
Oil*
0.31 tsp
Salt*
0.13 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, half the Zesty Garlic Blend and 1 tbsp oil to an unlined baking sheet. Season with pepper, then toss to coat. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.) Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 25-28 min. (NOTE: For 4 ppl, roast in the middle and the top of the oven, rotating sheets halfway through.
Meanwhile, core, then cut apple into 1/4-inch slices. Juice half the lemon. Cut remaining lemon into wedges. Add apples, 1 tbsp (2 tbsp) oil, 1 tbsp (2 tbsp) lemon juice, 1/4 tsp (1/2 tsp) sugar and 1/4 tsp (1/2 tsp) salt to a large bowl, then toss to coat.
Add sour cream, creamy horseradish sauce and mayo to a small bowl. Season with salt and pepper, then stir to combine.
Pat salmon dry with paper towels. Season flesh side with remaining Zesty Garlic Blend.Heat a large non-stick pan over medium-high heat.When hot, add 1/2 tbsp (1 tbsp) oil, then salmon, skin-side down. Cook until skin is crispy, 4-5 min. Flip and cook until cooked through, 2-3 min.**
Add spinach to the large bowl with apples. Toss to combine.
Divide potatoes, salad and salmon between plates. Drizzle some horseradish sauce over salmon. Serve remaining horseradish sauce on the side for dipping. Squeeze a lemon wedge over top, if desired.
