Double Seared Salmon & Crushed Potatoes
with Garlicky Almond Crumb & Baby Broccoli
- Eggs
- Almond
- Fish
- Wheat
- Gluten
- May contain traces of allergens
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Soy
- Walnut
- Crustaceans
- Fish
- Molluscs
- Gluten
Ingredients
1 packet
Green Beans
1 packet
Dill & Parsley Mayonnaise
(Contains: Eggs;)
2
Garlic
1 packet
Dill
1 packet
Flaked Almonds
(Contains: Almond; May be present: Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut.)
280 g
Salmon
(Contains: Fish; May be present: Crustaceans, Fish, Molluscs.)
2
Potato
1 packet
Panko Breadcrumbs
(Contains: Wheat, Gluten; May be present: Soy, Gluten.)
1
Baby Broccoli
Cooking Steps
• Boil the kettle. Half-fill a medium saucepan with boiling water, then add a generous pinch of salt. • Cut potato into bite-sized chunks. • Finely chop dill. Finely chop garlic. • Trim baby broccoli. Trim and halve green beans.
• Add potato to boiling water and cook, over high heat, until easily pierced with a fork, 12-15 minutes. Drain. • Return saucepan to medium-high heat, add the butter and half the garlic and cook, stirring, until fragrant, 1 minute. • Add potato to the pan and toss to coat. Lightly crush with a fork. Cover to keep warm.
TIP: Add a splash of water if the potato looks dry!
• While the potatoes are cooking, heat a medium frying pan over medium-high heat. Add flaked almonds and toast, stirring, until fragrant, 2-3 minutes. Transfer to a medium bowl. • Return the pan to medium-high heat with a good drizzle of olive oil. Add panko breadcrumbs (see ingredients) and a pinch of salt and pepper. Cook, stirring, until golden, 2-3 minutes. Add remaining garlic and cook until fragrant, 1 minute. Transfer to the bowl with flaked almonds and stir through dill.
Custom Recipe: If you've doubled your salmon, cook in batches for the best results!
• Return the frying pan to medium-high heat with a drizzle of olive oil. • Add green beans and baby broccoli and cook until tender, 5-6 minutes. • Season with salt and pepper and remove from the heat.
• Divide crushed potatoes between plates. Serve with greens and salmon. • Sprinkle over the almond crumb and serve with dill & parsley mayonnaise on the side. Enjoy!
