with Creamy Sweet Potato Mash and Broccoli
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 broccoli studded with cranberries. Ingredients: Sweet potato • Salmon fillets • Broccoli • Ciabatta roll (unbleached untreated enriched wheat flour flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, sea salt, yeast, malted barley flour) (barley, wheat) • Goat cheese (pasteurized goat's milk, cellulose powder, sea salt, potassium sorbate, bacterial culture, microbial enzyme) (milk) • Grapes • Balsamic glaze (sugars (sugar, glucose), balsamic vinegar (wine vinegar, grape must, sulphites), water, vinegar, xanthan gum, caramel, potassium sorbate, sulphites) (sulphites) • 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
Broccoli
227 g
Dried Cranberries
28 g
Goat Cheese, crumbled
1 cup
Ciabatta Roll
2 unit(s)
Red Grapes
85 g
Balsamic Glaze
2 tbsp
Salt
0.25 tsp
Unsalted Butter
3 tbsp
Pepper
0.125 tsp
Milk
3 tbsp
Oil
1 tbsp
- Cut ciabatta in half.
- Heat a large non-stick pan over medium heat.
When hot, add grapes. Cook, stirring often, until grapes blister, 2-3 min. Season with salt and pepper. - Meanwhile, toast ciabatta in a toaster until golden-brown 2-3 min.
- Brush cut sides of ciabatta with 1 tbsp (2 tbsp) oil.
- Spread goat cheese onto crostini. Top with grapes, then drizzle balsamic glaze over top.
- Serve crostini immediately.
- 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, cut broccoli into bite-sized pieces.
- 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 broccoli, 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 broccoli between plates.
1270
kcal
Calories
55
g
Fat
25
g
Saturated Fat
122
g
Carbohydrate
41
g
Sugar
10
g
Dietary Fiber
48
g
Protein
175
mg
Cholesterol
1220
mg
Sodium
1.5
g
Trans Fat
1400
mg
Potassium
200
mg
Calcium
5.5
mg
Iron
with Broccoli and Creamy Mashed Sweet Potatoes
with Broccoli and Creamy Mashed Sweet Potatoes
with Broccoli and Creamy Mashed Sweet Potatoes
with Creamy Sweet Potato Mash and Broccoli
with Broccoli and Creamy Mashed Sweet Potatoes
with Broccoli and Creamy Mashed Sweet Potatoes
