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.
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2
potato
1
carrot
1 bag
green beans
2 clove
garlic
½
lemon
1 bunch
sage
1 packet
salmon
(Contains Fish; May be present: Crustacean, Mollusc. )
olive oil
2 tbs
milk
(Contains Milk;)
¼ tsp
salt
50 g
butter
Bring a medium saucepan of lightly salted water to the boil. Peel the potato and cut into bite-sized chunks. Cut the carrot into thin sticks. Trim the green beans. Finely chop the garlic. Cut the lemon into wedges. Pick the sage leaves.
Cook the potato in the boiling water until easily pierced with a knife, 10-15 minutes. Drain and return to the saucepan. Add the milk, the salt and 1/2 the butter and mash with a potato masher or fork until smooth. Cover to keep warm.
While the potato is cooking, heat a drizzle of olive oil in a large frying pan over a medium-high heat. Add the carrot and green beans and cook, tossing, until just tender, 4-5 minutes. Add 1/2 the garlic and cook until fragrant, 1 minute. Season with 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, cook the salmon, skin-side down first, and cook until just cooked through, 2-4 minutes each side (depending on thickness). Transfer to a plate. TIP: Salmon can be served blushing pink in the centre.
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. Season the sauce to taste.
Divide the mashed potato, salmon and garlicky veggies between plates. Spoon over the sage brown butter and serve with any remaining lemon wedges.