made with Quick-Cook Potatoes
Ingredients: Salmon fillet • Diced potatoes (potatoes, sodium metabisulphite) (sulphites) • Spinach • Leek • 35% Cream (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) (milk) • Lemon • White cooking wine (cooking wine (wine, salt, potassium sorbate, malic acid, sulphites)) (sulphites) • Green peas • Vegetable broth concentrate (water, sugars (sugar, maltodextrin), vegetables and vegetable juice concentrate (carrots, celery, onion, tomato), salt, canola oil, dried potato, garlic powder, onion powder, natural flavour, yeast extract, lactic acid, caramel, potassium sorbate, sodium benzoate) • Dijon mustard (water, mustard seed, mustard flour, vinegar, salt, white wine, spices, xanthan gum, citric acid, tartaric acid) (mustard) • Dill • Dill-garlic spice blend (dehydrated onion, dehydrated garlic, salt, dill weed, canola oil, silicon dioxide) (sulphites).
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Salmon Fillets, skin-on
250 g
Diced Potatoes
250 g
Baby Spinach
113 g
Leek, sliced
113 g
Dijon Mustard
0.5 tbsp
White Cooking Wine
4 tbsp
Cream
113 mL
Lemon
1 unit(s)
Dill-Garlic Spice Blend
4 g
Vegetable Broth Concentrate
1 unit(s)
Green Peas
56 g
Dill
7 g
Butter*
1 tbsp
Salt*
0.33 tsp
Pepper*
0.13 tsp
- Before starting, preheat the broiler to high. Wash and dry all produce.
- Zest, then juice half the lemon. Cut any remaining lemon into wedges.
- Roughly chop dill.
- Roughly chop spinach. (TIP: Place spinach in a bowl, then roughly chop using a pair of kitchen shears or scissors!)
- To a small bowl, add cream, Dijon, vegetable broth concentrate and 1/4 cup (1/2 cup) water. Whisk to combine.
- Pat salmon dry with paper towels. Season with salt, pepper and half the Dill-Garlic Spice Blend.
- In a large non-stick pan, 1 tbsp (2 tbsp) butter over medium-high. When hot, add leeks and remaining Dill-Garlic Spice Blend. Cook for 3-4 min, stirring often, until golden and tender.
- Add white wine. Cook for 1-2 min, until slightly reduced.
- Meanwhile, to a foil-lined baking sheet, add salmon. Broil in the middle of the oven for 6-8 min, until cooked through.**
- Remove and discard skin, if you like.
- To the pan with leeks, add potatoes, peas and cream-Dijon mixture (from step 1). Bring to a boil, then reduce heat to medium-low. Cook for 4-5 min, stirring often, until slightly thickened. Season with salt and pepper.
- To the pan with potatoes and leeks, add spinach, lemon zest and lemon juice. Cook for 1 min, until spinach is wilted. Season with salt and pepper. (TIP: For a lighter sauce consistency, add water, 1-2 tbsp at a time.)
- Remove from heat and stir in half the dill.
- Divide potato-leek mixture between bowls.
- Place salmon on top.
- Sprinkle with remaining dill and squeeze a lemon wedge over top.
840
kcal
Calories
43
g
Fat
20
g
Saturated Fat
77
g
Carbohydrate
10
g
Sugar
10
g
Dietary Fiber
38
g
Protein
170
mg
Cholesterol
1080
mg
Sodium
0.5
g
Trans Fat
2450
mg
Potassium
225
mg
Calcium
7
mg
Iron
