with Potato Coins and Apple Salad
No time like the present to indulge in a delicious salmon dinner. This one features a sweet and herbaceous Maple-Dill glaze, golden roasted potato coins and a fresh apple salad. Ingredients: Yellow potato • Salmon fillets • Gala apple • Spinach • Maple syrup • Salad topping mix (cranberries, sunflower oil, cane sugar, roasted sunflower seeds, roasted salted soya nuts, pepitas seeds, soybean oil and/or canola) (soy) • Vegetable broth concentrate (sugars (vegetable juice concentrates [tomato, mushroom, onion, carrot, celery], sugar, maltodextrin), salt, yeast extract, natural flavor) • Dijon mustard (water, mustard seed, mustard flour, vinegar, salt, white wine, spices, xanthan gum, citric acid, tartaric acid) (mustard) • White wine vinegar (wine vinegar, potassium metabisulfite) (sulphites) • Dill.
Allergens
Utensils
Tags
Salmon Fillets, skin-on
250 g
Yellow Potato
300 g
Gala Apple
1 unit(s)
Baby Spinach
56 g
Dill
7 g
Salad Topping Mix
28 g
Maple Syrup
2 tbsp
Vegetable Broth Concentrate
1 unit(s)
Dijon Mustard
0.5 tbsp
White Wine Vinegar
0.5 tbsp
Butter
2 tbsp
Oil
2.5 tbsp
Salt
0.125 tsp
Pepper
0.125 tsp
- Before starting, preheat the oven to 450°F.
- Wash and dry all produce.
- Remove any brown spots from potatoes and 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 and pepper. Toss to coat.
- Roast in the middle of the oven for 20-25 min, flipping halfway through, until tender and golden. (NOTE: For 4 servings, roast in the middle and the bottom of the oven, rotating sheets halfway through.)
- Meanwhile, core, then cut apple into 1/4-inch slices.
- In a small bowl, add Dijon, broth concentrate, 1 1/2 tbsp (3 tbsp) maple syrup and 1/2 cup (1 cup) water. (NOTE: This is your glaze).
- Pat salmon dry with paper towels. Season with salt and pepper.
- To a large non-stick pan, add 1/2 tbsp (1 tbsp) oil and salmon, skin-side down.
- Heat the pan over medium-high and cook for 5-6 min, until skin is crispy. Flip and cook for 1-2 min, until salmon is cooked through.**
- Reduce heat to low.
- Add maple glaze mixture (from step 3) and 1 tbsp (2 tbsp) butter. Cook for 1-2 min, stirring constantly, until glaze thickens and coats salmon.
- Remove from heat.
- In a large bowl, whisk together half the vinegar (use all for 4 servings), remaining maple syrup and 1 tbsp (2 tbsp) oil. Season with salt and pepper.
- Add apples and spinach to the dressing. Toss to coat.
- When potato coins are done, add half the dill and 1 tbsp (2 tbsp) butter to the baking sheet, then toss to coat potatoes.
- Divide potato coins, salmon and salad between plates.
- Top salad with salad topping mix.
- Spoon any remaining glaze over salmon, then sprinkle remaining dill over top.
820
kcal
Calories
49
g
Fat
14
g
Saturated Fat
66
g
Carbohydrate
34
g
Sugar
6
g
Dietary Fiber
31
g
Protein
110
mg
Cholesterol
510
mg
Sodium
0.5
g
Trans Fat
1500
mg
Potassium
125
mg
Calcium
3.5
mg
Iron
with Chicken Thighs, Chili Flakes and Chives
