Salt & Pepper Salmon
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Salt & Pepper Salmon

Salt & Pepper Salmon

with Herb-Sour Cream Potatoes & Lemony Greens

If you can't go past salt and pepper squid, this dish is for you. The crushed black peppercorns add a slightly warm and herbaceous depth of flavour to the rich salmon. While it sears in the pan, finish prepping the sides and you have a top-notch seafood dish reminiscent of a restaurant meal.

The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!

Tags:
Naturally Gluten-Free
Not Suitable for Coeliacs
Allergens:
Gluten
Fish
Milk
Egg

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time35 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

2

potato

1 bag

green beans

½

lemon

1 bag

herbs

2 clove

garlic

1 sachet

black peppercorns

1 packet

salmon

(Contains Fish; May be present: Crustacean, Weichtiere (Mollusken). )

1 packet

Light Sour Cream

(Contains Milk;)

1 bag

mixed leaves

1 packet

tartare sauce

(Contains Egg;)

Not included in your delivery

olive oil

¼ tsp

salt

1 tbs

plain flour

(Contains Gluten;)

20 g

butter

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Nutritional Values

Energy (kJ)3432 kJ
Fat57.5 g
of which saturates15.5 g
Carbohydrate35.8 g
of which sugars8.6 g
Protein39 g
Sodium499 mg
The average adult daily energy intake is 8700 kJ

Utensils

Medium Pan
Lid
Large Non-Stick Pan

Instructions

1
1

Bring a medium saucepan of salted water to the boil. Cut potato into bite-sized chunks. Cook potato in the boiling water until easily pierced with a fork, 12-15 minutes. Drain, transfer to a bowl and cover to keep warm.

TIP: Save time and get more fibre by leaving the potato unpeeled!

2
2

While potato is cooking, trim the green beans. Cut lemon into wedges. Roughly chop herbs. Finely chop garlic. Crush black peppercorns in a pestle and mortar or in their sachet using a rolling pin, then spread over a plate. Add the salt and plain flour, stirring to combine. Set aside.

3
3

In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook green beans, tossing occasionally, until tender, 4-6 minutes. Season, then transfer to a large bowl to cool.

4
4

While green beans are cooking, pat salmon dry with paper towel, then drizzle with olive oil. Press salmon into peppercorn mixture, turning to coat. 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 (depending on thickness). Transfer to a plate to rest.

TIP: Patting the salmon skin dry helps it crisp up in the pan!

5
5

While salmon is cooking, return saucepan to medium heat with the butter and a drizzle of olive oil. Cook garlic until fragrant, 1 minute. Remove pan from heat. Return potato to pan, then add light sour cream and most of the herbs (reserve some for garnish!). Season, then stir to combine. To the bowl with the cooled green beans, add mixed leaves and a squeeze of lemon juice. Toss to combine.

6
6

Divide salt and pepper salmon, herb-sour cream potatoes and lemony greens between plates. Garnish with reserved herbs. Serve with tartare sauce and any remaining lemon wedges.

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