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Seared Salmon & Crushed Potatoes
Seared Salmon & Crushed Potatoes

Seared Salmon & Crushed Potatoes

with Garlicky Almond Crumb

Dill and salmon are besties for life, so you know they're going to get along, but when you throw a toasty almond garlic crumb in the mix? Well, then you've really got a party in your mouth. Time to get cooking!

Tags:
Low Calorie
Allergens:
Milk
•Fish
•Gluten
•Wheat
•Eggs
•Almond

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 Time30 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1 unit

potatoes

1 bunch

dill

½ clove

garlic

1 unit

zucchini

1 packet

salmon

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

½ packet

panko breadcrumbs

(Contains: Gluten, Wheat; May be present: Soy.)

1 tub

dill & parsley mayonnaise

(Contains: Eggs;)

1 bag

green beans

1 packet

flaked almonds

(Contains: Almond; May be present: Soy, Milk, Peanuts, Sesame, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut.)

Not included in your delivery

olive oil

20 g

butter

(Contains: Milk;)

Nutritional Values

per serving
Calories2990 kcal
Fat29.5 g
of which saturates8.7 g
Carbohydrate32.6 g
of which sugars4 g
Protein35.7 g
Sodium187 mg
The average adult daily energy intake is 8700 kJ

Utensils

•Lid
•Medium Non-Stick Pan
•Medium Pot

Cooking Steps

Get prepped
1

Bring a medium saucepan of salted water to the boil. Cut the potato (unpeeled) into 2cm chunks. TIP: Cut the potato to the correct size so it cooks in the allocated time. Finely chop the garlic (or use a garlic press). Finely chop the dill. Thinly slice the zucchini into half-moons. Trim and halve the green beans.

Make the crushed potatoes
2

Add the potato to the saucepan of boiling water and cook until easily pierced with a knife, 12-15 minutes. Drain and return to the pan. Add the butter and season with a pinch of salt and pepper. Gently crush with a potato masher or a fork, then cover with a lid to keep warm.

Make the topping
3

While the potato is cooking, heat a medium frying pan over a medium-high heat. Add the flaked almonds and toast, stirring, until fragrant, 2-3 minutes. Transfer to a medium bowl. Return the pan to a medium-high heat with a good drizzle of olive oil. Add the panko breadcrumbs (see ingredients list) and a pinch of salt and pepper. Cook, stirring, until golden, 2-3 minutes. Add the garlic and cook until fragrant, 1 minute. Transfer to the bowl with the flaked almonds and stir through the dill.

Cook the salmon
4

Return the 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. TIP: Patting the skin dry helps it crisp up in the pan! When the oil is hot, add the salmon to the pan, skin-side down, and cook until just cooked through, 2-4 minutes each side. TIP: Cook times will vary depending on the size of the fillet. Transfer to a plate to rest.

Cook the veggies
5

Return the frying pan to a medium-high heat with a drizzle of olive oil if needed. Add the green beans and zucchini and cook until tender, 3-4 minutes. Season with salt and pepper and remove from the heat.

Serve up
6

Divide the crushed potatoes between plates. Top with the greens and salmon. Sprinkle with the almond crumb and serve with the dill & parsley mayonnaise. TIP: For the low-calorie option, serve with 1/2 the dill & parsley mayonnaise.

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