Carb-Wise: Seared Salmon with Grainy Mustard ‘Hollandaise’
Chive-Tossed Roasted Yellow Wax Beans & Radishes
Cooking time
20 minutes
Servings
2/4
Calories
740 /serving
Whirling whole-grain mustard into a hollandaise sauce is a marvellous move, if we do say so ourselves. The classic buttery sauce takes a shortcut here, using mayo in its base. It’s sheer decadence draped over jiggly pink fillets of salmon, pan-seared to flaky, moist and tender. To stay clever about carbs, the fish is plated with a gorgeous vegetable pairing: roasted yellow wax beans and radishes, tossed with chives for spring colour.
We will send you:
- 2 Sustainably-raised Atlantic salmon fillets (BAP-certified)
- 200g Radishes
- 200g Yellow wax beans
- 1 Bunch of chives (or garlic chives)
- 60ml Mayonnaise
- 15ml Apple cider vinegar
- 15ml Whole-grain mustard
- 9g Zesty Herbs spices (garlic, dehydrated carrots, red bell pepper, onion, chives, salt, spices, mustard, sugar, sunflower oil, lemon oil)
Contains: Eggs, Milk, Mustard, Salmon, Sulphites
You will need:
Medium pan (non-stick if possible)
Sheet pan
Oil
3 or 6 tbsp Butter
Salt & pepper (S&P)
Parchment paper
Microwave
Total Fat
63 g
Saturated Fat
17 g
Sodium
790 mg
Total Carb
15 g
Sugars
6 g
Protein
31 g
Fibre
5 g
Preparation
Mise en place
Preheat the oven to 450°F. Thinly slice the chives. Remove the stem ends of the wax beans; halve crosswise on an angle. Cut the radishes into ¼ inch wedges. In a medium bowl, microwave 3 tbsp butter (double for 4 portions), in 15 sec. increments, until melted.
Roast the vegetables
On a lined sheet pan, toss the wax beans and radishes with a drizzle of oil, ½ the spices and S&P. Roast, 5 to 8 min., until crisp-tender. Remove from the oven and add the chives and ⅓ of the vinegar; toss well.
Cook the salmon
Meanwhile, pat the salmon dry with paper towel; season with the remaining spices and S&P. In a medium pan (non-stick if possible), heat a drizzle of oil on medium-high. Add the salmon* and cook, 2 to 3 min. per side, until browned and cooked as desired.
Make the ‘hollandaise’ sauce
Meanwhile, to the bowl of melted butter, add the mayo, mustard, remaining vinegar and S&P; stir well.
Plate your dish
Divide the vegetables and salmon between your plates. Top the salmon with a spoonful of the ‘hollandaise’ sauce. Serve the remaining ‘hollandaise’ sauce on the side. Bon appétit!
*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
