with Creamy Sweet Potato Mash and Broccolini
Making pecan-crusted salmon is surprisingly quick and easy when you follow our simple steps. Your final product will be savoury, crunchy salmon fillets with creamy sweet potato mash and broccolini studded with cranberries. Ingredients: Sweet potato • Salmon fillets • Broccolini • Pecans • Dried cranberries (cranberries, sugar, sunflower oil) • Maple syrup • Dijon mustard (water, mustard seed, mustard flour, vinegar, salt, white wine, spices, xanthan gum, citric acid, tartaric acid) (mustard) • Chives.
Allergens
Utensils
Tags
Salmon Fillets, skin-on
250 g
Dijon Mustard
0.5 tbsp
Maple Syrup
1 tbsp
Pecans
28 g
Sweet Potato
2 unit(s)
Chives
7 g
Broccolini
170 g
Dried Cranberries
28 g
Milk
3 tbsp
Unsalted Butter
3 tbsp
Salt
0.25 tsp
Pepper
0.125 tsp
- Peel, then cut sweet potatoes into 1-inch cubes.
- Combine sweet potatoes, 1 tsp salt and enough water to cover by approx. 1-2 inches in 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 sweet potatoes to the same pot, off heat.
- Meanwhile, trim ends off broccolini, then cut any larger stalks in half lengthwise, leaving thinner stalks whole.
- Thinly slice chives.
- Whisk together Dijon and half the maple syrup (use all for 4 ppl) in a small bowl. Set aside.
- Open one side of the package of pecans.
- Using a rolling pin or heavy-bottomed pot, crush pecans in package until broken into small crumbs (or chop finely if preferred).
- Pat salmon dry with paper towels. Season with salt and pepper.
- Coat tops of salmon with maple-Dijon mixture.
- Sprinkle crushed pecans over top and press down lightly to adhere.
- Transfer pecan-crusted salmon to a parchment-lined baking sheet.
- Roast in the middle of the oven until salmon is cooked through, 8-10 min.**
- Meanwhile, heat a large non-stick pan over medium heat.
- When hot, add 1 tbsp (2 tbsp) butter, then broccolini, cranberries and 1/4 cup (1/2 cup) water.
- Cook, stirring occasionally, until tender, 5-7 min.
- Add half the chives. Season with salt and pepper, then toss to combine.
- Remove from heat.
- Mash 2 tbsp (4 tbsp) butter and 3 tbsp (6 tbsp) milk into potatoes until smooth.
- Season with salt and pepper, then stir in remaining chives.
- Divide pecan-crusted roasted salmon, creamy mash and broccolini between plates.
780
kcal
Calories
36
g
Fat
16
g
Saturated Fat
63
g
Carbohydrate
29
g
Sugar
9
g
Dietary Fiber
33
g
Protein
130
mg
Cholesterol
570
mg
Sodium
1
g
Trans Fat
1450
mg
Potassium
200
mg
Calcium
3
mg
Iron
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