Herby Salmon & Dill-Bacon Pangrattato
with Creamy Mustard Potatoes & Apple Salad
- Wheat
- Gluten
- Fish
- Almond
- Eggs
- Gluten
- Soy
- May contain traces of allergens
- Crustaceans
- Molluscs
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Walnut
The best way to spice up your typical dinner is by incorporating extra ingredients to make a whole new concoction. Tonight, we’ve added a creamy diced bacon number to your boiled potatoes and whipped up a dill and almond crumb to take your salmon to the next level!
Ingredients
1 packet
Panko Breadcrumbs
(Contains: Wheat, Gluten May be present: Gluten, Soy.)
280 g
Salmon
(Contains: Fish May be present: Crustaceans, Molluscs.)
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.)
1 sachet
Garlic & Herb Seasoning
1 packet
Mixed Salad Leaves
1 packet
Mustard Mayo
(Contains: Eggs May be present: Milk.)
2
Potato
1
Red Apple
100 g
Bacon
Not included in your delivery
1 drizzle
olive oil
1 drizzle
vinegar (balsamic or white wine) (pantry)
Utensils
Cooking Steps
- Bring a medium saucepan of salted water to the boil.
- Peel potato and chop into large chunks.
- Thinly slice apple (see ingredients). Finely chop dill.
- Cut bacon into 1cm pieces.
- In a medium bowl, add apple and mixed salad leaves.
- In a second medium bowl, combine garlic & herb seasoning and a drizzle of olive oil. Add salmon and toss to coat. Set aside.
- Cook potato in the boiling water until easily pierced with a fork, 12-15 minutes.
- Drain and transfer back to saucepan. Set aside. Cover to keep warm.
- While potato is cooking, in a large frying pan, heat a generous drizzle of olive oil over medium-high heat.
- Add panko breadcrumbs (see ingredients), flaked almonds, and bacon, and cook, stirring until golden brown, 5-6 minutes. Transfer to a bowl, stir in the dill and season to taste.
- Meanwhile, in a large frying pan, heat a drizzle of olive oil over medium-high heat.
- When oil is hot, cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side.
- To saucepan with potatoes, add a generous pinch of salt, mustard mayo, a drizzle of olive oil and a pinch of pepper. Toss to coat.
- To the bowl with the apple, add a drizzle of vinegar and olive oil, toss to coat.
- Divide herby salmon, creamy potatoes and apple salad between plates.
- Top the salmon with the dill-bacon pangrattato to serve. Enjoy!
