Seared Salmon with Grainy Mustard 'Hollandaise'
Chive-Tossed Wax Beans & Radishes
Cooking time
20 minutes
Servings
2/4
Calories
750 /serving
You're clever about carbs, so you're plating the fish with gorgeous veggies: roasted yellow wax beans, radishes and chives for spring colour. Your real point of pride is whirling whole-grain mustard into a quickie 'hollandaise' sauce, draped over pink fillets of salmon.
We will send you:
- 2 Sustainably-raised Atlantic salmon fillets (BAP-certified)
- 300g Yellow wax beans
- 200g Radishes
- 7g Chives (or garlic chives)
- 60ml Mayonnaise
- 15ml Apple cider vinegar
- 15ml Whole-grain mustard
- 9g Zesty Herbs spices (salt, garlic, dried carrots, spice, red bell pepper, sugar, curry powder (mustard), canola oil, onion, black pepper, lemon oil, citric acid)
Contains: Eggs • Milk • Mustard • Salmon • Sulphites
You will need:
Microwave
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
3 or 6 tbsp Butter
Medium pan (non-stick if possible)
Total Fat
63 g
Saturated Fat
17 g
Sodium
810 mg
Total Carb
17 g
Sugars
7 g
Protein
31 g
Fibre
6 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.
- Add the chives and ⅓ of the vinegar; toss well.
Cook the salmon
- Meanwhile, pat the salmon dry; 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.
