Seared Salmon & Sage Butter
with Mashed Potato & Garlicky Greens
Classic ingredients don’t need much to elevate them to a sensational meal. Take this delicious salmon – it just gets simply seared then topped with a sage-infused browned butter for a meal that’s low on effort and high on taste.
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.
Ingredients
2 unit
potatoes
1 bag
green beans
2 clove
garlic
½ unit
lemon
1 bunch
sage
1 packet
salmon
(Contains Fish; May be present: Crustacean, Weichtiere (Mollusken). )
1 bag
baby spinach leaves
Not included in your delivery
olive oil
2 tbs
milk
(Contains Milk;)
¼ tsp
salt
50 g
butter
Nutritional Values
Utensils
Instructions
Bring a medium saucepan of lightly salted water to the boil. Peel the potato and cut into 2cm chunks. Trim the green beans. Finely chop the garlic (or use a garlic press). Cut the lemon (see ingredients list) in half. Pick the sage leaves.
Add the potato to the saucepan of boiling water and cook until easily pierced with a knife, 10-15 minutes. Drain and return to the saucepan. Add the milk, the salt, 1/2 the butter and a pinch of pepper and mash with a potato masher or fork until smooth. Cover with a lid to keep warm.
While the potato is cooking, heat a drizzle of olive oil in a medium frying pan over a medium-high heat. Add the green beans and cook, tossing, until just tender, 4-5 minutes. Add 1/2 the garlic and cook until fragrant, 1 minute. Add the baby spinach leaves and cook until just wilted, 1 minute. Season with a pinch of salt and pepper. Transfer to a plate and cover to keep warm.
Pat the salmon dry with paper towel and season both sides with salt and pepper. Return the frying pan to a medium-high heat with a drizzle of olive oil. 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 (depending on thickness). Transfer to a plate. TIP: Salmon can be served slightly blushing in the middle.
Return the frying pan to a medium heat and add the remaining butter, the sage leaves and remaining garlic. Cook until the butter has melted and browned slightly, 1-2 minutes. Remove the pan from the heat and add a squeeze of lemon juice and a pinch of pepper. Taste and add more lemon juice if you like. Slice any remaining lemon into wedges.
Divide the mashed potato, salmon and garlicky greens between plates. Spoon over the sage brown butter and serve with any remaining lemon wedges. TIP: For the low-calorie option, serve with 1/2 the sage brown butter.
