with Potato Coins
Ingredients: Yellow potato • Salmon fillets • Zucchini • Mayonnaise (mustard, egg) (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) • Dill pickles (cucumbers, water, vinegar, salt, calcium chloride, sodium benzoate, natural flavours, polysorbate 80, turmeric) • Lemon • Italian breadcrumbs (barley, milk, oats, rye, sesame, soy, wheat) (toasted bread crumbs [enriched flour, (wheat flour, malted barley, niacin, ferrous sulfate, thiamine mononitrate, riboflavin, folic acid), high fructose corn syrup, corn syrup, partially hydrogenated vegetable oil, water, yeast, salt, sugars (brown sugar, honey, molasses, sugar, dextrose), wheat gluten, whey, soy flour, rye flour, corn flour, oat bran, corn meal, cornstarch, rice flour, potato flour, butter, dough conditioners (mono and diglycerides, sodium and/or calcium stearoyl lactylate, soy lecithin, calcium carbonate, ascorbic acid), yeast nutrients (ammonium sulfate, calcium sulfate, monocalcium phosphate), distilled vinegar, skim milk, buttermilk, citric acid, grain vinegar, datem, potassium iodate, guar gum, calcium phosphate, lactic acid, calcium propionate, potassium sorbate, sesame seeds], salt, imported pecorino romano cheese (sheep’s milk, salt, rennet), spices, natural & artificial flavor, garlic, onion and parsley) • Zesty garlic blend (sulphites) (granulated garlic, cornmeal, salt, dehydrated red bell pepper flakes, spices, sugar, herbs, canola oil, silicon dioxide, citric acid).
Allergens
Tags
Steelhead Salmon
250 g
Mayonnaise
8 tbsp
Italian Breadcrumbs
4 tbsp
Zesty Garlic Blend
7 g
Yellow Potato
350 g
Dill Pickle, sliced
84 mL
Zucchini
1 unit(s)
Lemon
1 unit(s)
Salt
0.125 tsp
Oil
5 tsp
Pepper
0.25 tsp
- Before starting, preheat the oven to 450°F.
- Wash and dry all produce.
- Remove any brown spots from potatoes, then cut into 1/4-inch rounds.
- To a parchment-lined baking sheet, add potatoes and 1 tbsp oil. (NOTE: For 4 servings, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt, pepper and half the Zesty Garlic Blend. Toss to coat.
- Roast in the middle of the oven for 23-25 min, flipping halfway through, until tender and golden. (NOTE: For 4 servings, roast in the middle and bottom of the oven, rotating sheets halfway through.)
- Measure 2 tbsp (4 tbsp) mayo and set aside. (NOTE: Reserve remaining mayo for step 4.)
- In a small bowl, combine breadcrumbs and 1 tsp (2 tsp) oil.
- Pat salmon dry with paper towels.
- On another parchment-lined baking sheet, place salmon.
- Season salmon with remaining Zesty Garlic Blend, salt and pepper. Spread measured mayo over top. Top with breadcrumbs, pressing down gently to adhere.
- Roast in the top of the oven for 14-17 min, until salmon is cooked through.**
- Meanwhile, halve zucchini lengthwise, then cut into 1/2-inch half-moons.
- Zest, then juice half the lemon. Cut remaining lemon into wedges.
- Drain pickles. Very finely chop 2 tbsp (4 tbsp).
- To a medium bowl, add reserved mayo, chopped pickles, 1 tsp (2 tsp) lemon juice and 1/4 tsp (1/2 tsp) lemon zest. (Like things zesty? Add more lemon zest!)
- Season with pepper, then stir to combine.
- Heat a large non-stick pan over medium-high.
- When hot, add 1 tsp (2 tsp) oil, then zucchini. Season with salt and pepper.
- Cook for 4-5 min, stirring often, until tender-crisp.
- Divide salmon, potato coins, zucchini and remaining pickles between plates.
- Serve DIY tartar sauce alongside for dipping.
- Squeeze a lemon wedge over top, if you like.
If you've opted to get steelhead salmon, cook in the same way recipe instructs you to cook tilapia.
930
kcal
Calories
68
g
Fat
10
g
Saturated Fat
48
g
Carbohydrate
6
g
Sugar
7
g
Dietary Fiber
34
g
Protein
105
mg
Cholesterol
1300
mg
Sodium
0
g
Trans Fat
1550
mg
Potassium
100
mg
Calcium
3.5
mg
Iron
