Seared Salmon & Creamy Dill Sauce

Name: Seared Salmon & Creamy Dill Sauce with Peppercorn Mash & Garlic Veggies
Total time: 25 min
Yield: 2
Cuisine: ModOz
Ingredients: olive oil; 2 unit potatoes; ½ sachet black peppercorns; 40 g butter; 2 tbs milk; ¼ tsp salt; 1 bag green beans; 1 unit carrot; 3 clove garlic; 1 bunch dill; 1 packet salmon; 1 packet light thickened cream; ½ cube vegetable stock

with Peppercorn Mash & Garlic Veggies

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It’s hard to beat a classic combination of salmon, dill and mash. But we’ve added some extra-special touches to turn your ordinary dinner into something extraordinary!

Tags:

Not Suitable for Coeliacs

Allergens:

Milk

•Fish

The quantities provided above are averages only.

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 Time25 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

2 unit

potatoes

½ sachet

black peppercorns

1 bag

green beans

1 unit

carrot

3 clove

garlic

1 bunch

dill

1 packet

salmon

(Contains: Fish; May be present: Crustaceans, Mollusc.)

1 packet

light thickened cream

(Contains: Milk;)

½ cube

vegetable stock

Not included in your delivery

olive oil

40 g

butter

(Contains: Milk;)

2 tbs

milk

(Contains: Milk;)

¼ tsp

salt

Nutritional Values

per serving

Calories3652 kcal

Fat62 g

of which saturates27.5 g

Carbohydrate38.9 g

of which sugars12.6 g

Protein38.5 g

Sodium668 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Lid

•Medium Pan

•Large Non-Stick Pan

Cooking Steps

Bring a medium saucepan of lightly salted water to the boil. Peel the potato and cut into 2cm chunks. Add the potato to the saucepan of boiling water and cook until easily pierced with a knife, 10-15 minutes. Lightly crush the black peppercorns (see ingredients list) in a pestle and mortar or in their sachet using a rolling pin. Drain the potato and return to the saucepan. Add the butter, milk and the salt, then mash with a potato masher or fork until smooth. Stir through the crushed peppercorns. Cover to keep warm.

While the potato is boiling, trim the green beans. Thinly slice the carrot (unpeeled) into half-moons. Finely chop the garlic (or use a garlic press). Finely chop the dill.

Heat a large frying pan over a medium-high heat with a drizzle of olive oil. Add the green beans and carrot and cook, tossing, until just tender, 3-4 minutes. Add 1/2 the garlic and cook, tossing, until the garlic is fragrant and the green beans are tender, 1 minute. Season to taste and transfer to a bowl. Cover to keep warm.

TIP: Add dashes of water as you go to help the green beans cook evenly.

Return the frying pan to a medium-high heat with a drizzle of olive oil. Pat the salmon dry with paper towel and season both sides with a pinch of salt and pepper. When the oil is hot, cook the salmon, skin-side down first, until just cooked through, 2-4 minutes each side (depending on thickness). Transfer to a plate.

TIP: Salmon can be served slightly blushing pink in the centre.

Wash out and dry the frying pan and return to a low heat with a drizzle of olive oil. Add the remaining garlic and cook, stirring, until fragrant, 1 minute. Add the light thickened cream, crumbled vegetable stock (1/2 cube for 2 people / 1 cube for 4 people) and dill and cook until warmed and infused with dill flavour, 3 minutes. Season to taste.