Seared Salmon & Mustardy Blistered Greens
with Flaked Almonds
- Almond
- Fish
- May contain traces of allergens
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Soy
- Walnut
- Crustaceans
- Fish
- Molluscs
You've now arrived at flavour central, the hub where we serve only the tastiest dishes from our hearts to your homes. The mustardy greens are proof of this mega flavour and when paired with some seared salmon, this dish is truly divine.
Ingredients
1
Baby Broccoli
1 packet
Dijon Mustard
1 packet
Flaked Almonds
(Contains: Almond; May be present: Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut.)
2
Garlic
1 packet
Green Beans
280 g
Salmon
(Contains: Fish; May be present: Crustaceans, Fish, Molluscs.)
Not included in your delivery
1 drizzle
olive oil
1 tsp
honey
1 drizzle
balsamic vinegar
Cooking Steps
• Trim baby broccoli. Halve any thicker stalks of baby broccoli lengthways. Trim green beans. Finely chop garlic. • Pat salmon dry with paper towel and season generously both sides.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook baby broccoli and beans, until tender, 5-6 minutes. • Add garlic and cook until fragrant, 1 minute. Transfer to a large bowl and cover to keep warm.
• Return frying pan to medium-high heat with a drizzle of olive oil. • When oil is hot, cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side.
TIP: Patting the skin dry helps it crisp up in the pan!
• To the bowl with veggies, add Dijon mustard, the honey, a drizzle of balsamic vinegar and toss to combine. Season to taste. • Divide seared salmon and mustardy blistered greens between plates. • Top greens with flaked almonds. Enjoy!
