with Apple and Pickled Onion Salad
Summer flavours made cozy! Dilly buttered potatoes are paired with honey and mustard-glazed salmon. Pickled red onions are the perfect salad topper for a tangy, puckery pop! Ingredients: Yellow potato • Salmon fillets • Gala apple • Red onion • Spinach • White wine vinegar (wine vinegar, potassium metabisulfite) (sulphites) • Whole grain mustard (water, white vinegar, mustard seeds, white wine vinegar, salt, sugar, mustard bran, citric acid, turmeric, spices, spice extract, natural flavour, xanthan gum) (mustard) • Honey • Dill • Dill-garlic spice blend (dehydrated onion, dehydrated garlic, salt, dill weed, canola oil, silicon dioxide) (sulphites).
Allergens
Utensils
Tags
Salmon Fillets, skin-on
250 g
Yellow Potato
350 g
Gala Apple
1 unit(s)
Red Onion
1 unit(s)
Dill
7 g
Baby Spinach
56 g
White Wine Vinegar
1 tbsp
Whole Grain Mustard
1 tbsp
Honey
1 unit(s)
Dill-Garlic Spice Blend
1 tsp
Salt
0.25 tsp
Unsalted Butter
1 tbsp
Oil
1 tbsp
Pepper
0.125 tsp
- Quarter potatoes.
- Add potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) to 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 potatoes to the same pot, off heat.
- Meanwhile, peel, then cut half the onion (whole onion for 4 ppl) into 1/4-inch slices.
- Add onions, vinegar, half the honey and 2 tbsp (4 tbsp) water to a small pot. Season with salt.
- Bring to a simmer over medium-high heat.
- Once simmering, cook, stirring often, until salt dissolves, 1-2 min.
- Remove from heat, then transfer pickled onions, including pickling liquid, to a medium bowl. Place in the fridge to cool.
- Combine mustard and remaining honey in a small bowl.
- Pat salmon dry with paper towels, then season with salt, pepper and Dill-Garlic Spice Blend.
- Heat a large non-stick pan over medium heat.
- When the pan is 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 salmon is cooked through, 3-4 min.** (TIP: Reduce heat to medium-low if salmon browns too quickly.)
- Remove the pan from heat, then spread honey mustard over the side of salmon.
- Meanwhile, core, then cut apple into 1/4-inch matchsticks.
- Add 1 1/2 tbsp (3 tbsp) pickling liquid and 1/2 tbsp (1 tbsp) oil to a large bowl. Season with salt and pepper. Whisk to combine.
- Drain pickled onions and discard remaining pickling liquid.
- Add pickled onions, apples and spinach to the bowl with dressing, then toss to combine.
- When potatoes are done, finely chop dill.
- Add half the dill and 1 tbsp (2 tbsp) butter to the pot with potatoes.
- Gently toss to melt butter and coat potatoes, 1-2 min. Season with salt and pepper, to taste.
- Divide salmon, potatoes and salad between plates.
- Sprinkle remaining dill over top.
620
kcal
Calories
30
g
Fat
8
g
Saturated Fat
50
g
Carbohydrate
18
g
Sugar
7
g
Dietary Fiber
31
g
Protein
95
mg
Cholesterol
640
mg
Sodium
0.3
g
Trans Fat
1650
mg
Potassium
150
mg
Calcium
3.5
mg
Iron
with Dill Potatoes, Spinach-and-Apple Salad and Quick-Pickled Onions
with Dill Potatoes, Spinach-and-Apple Salad and Quick-Pickled Onions
with Dill Potatoes, Spinach and Apple Salad and Quick-Pickled Onions
with Dill Potatoes, Spinach-and-Apple Salad and Quick-Pickled Onions
