Baked Salmon with Hazelnut Crust

Name: Baked Salmon with Hazelnut Crust with creamy garlic potatoes
Total time: 40 min
Yield: 2
Cuisine: Irish
Ingredients: 200 grams Salmon; 1 pack(s) Breadcrumbs; 65 grams Creme Fraiche; 2 unit(s) Garlic; 2 sachet(s) Mayo; 500 grams Baby Potatoes; 1 sachet(s) Vegetable Stock; 10 grams Hazelnuts; ½ sachet(s) Italian Herbs; 100 grams Green Beans; 1 unit(s) Carrot; to taste Water; to taste Salt; to taste Oil; to taste Pepper; to taste Butter

with creamy garlic potatoes

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A crispy and flavourful hazelnut crust coats the flaky baked salmon in this fabulously flavourful recipe.

Tags:

Family Friendly

•Climate Conscious

Allergens:

Fish

•Wheat

•Milk

•Egg

•Mustard

•Hazelnuts

The quantities provided above are averages only.

Total40 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

200 grams

Salmon

(Contains: Fish)

1 pack(s)

Breadcrumbs

(Contains: Wheat)

65 grams

Creme Fraiche

(Contains: Milk)

2 unit(s)

Garlic

2 sachet(s)

Mayo

(Contains: Egg, Mustard)

500 grams

Baby Potatoes

1 sachet(s)

Vegetable Stock

10 grams

Hazelnuts

(Contains: Hazelnuts May be present: Cereals containing gluten, Peanut, Sesame)

½ sachet(s)

Italian Herbs

100 grams

Green Beans

1 unit(s)

Carrot

Not included in your delivery

to taste

Water

to taste

Salt

to taste

Oil

to taste

Pepper

to taste

Butter

Nutrition Values

Energy (kJ)2932 kJ

Energy (kcal)701 kcal

Fat36.5 g

of which saturates9.2 g

Carbohydrate66.2 g

of which sugars10.5 g

Dietary Fiber1.9 g

Protein31 g

Cholesterol80 mg

Salt2.85 g

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

•Grater

•Baking Sheet with Baking Paper

•Colander

Cooking Steps

PDF

Preheat the oven to 220°C/200°C fan/gas mark 7.
Boil a pot of salted water for the potatoes.
Halve the potatoes (quarter larger potatoes).
Peel and grate the garlic (or use a garlic press).
Add the potatoes to the boiling water, lower heat to medium and cook until fork tender, 15-20 mins. Once cooked, reserve 50ml of the water (per 2P), drain the potatoes and pop into a bowl.

TIP: If you’re in a hurry you can boil the water in your kettle.

Meanwhile, finely bash or chop the hazelnuts.
In a bowl mix breadcrumbs, hazelnuts, salt and pepper.
Pat the salmon with kitchen paper to remove excess moisture. IMPORTANT: Wash hands and equipment after handling raw fish.
Arrange the fillets, skin-side down, on a lined baking tray. Spread a layer of mayo over the top.
Spoon equal amounts of the breadcrumb mix onto each fillet. Press down firmly with the back of the spoon to ensure it adheres.

Drizzle oil over the crumbed salmon.
Bake in the middle of the oven until the fish is cooked through and the breadcrumbs are golden, 15-20 mins. IMPORTANT: Salmon is cooked when opaque in the middle.

When the potatoes are cooked, return the empty pot to medium-high heat with a knob of butter.
Once hot, fry the garlic and half a sachet of Italian herbs (per 2P) until fragrant, 30 secs.
Add the drained potatoes, stock, creme fraiche and reserved cooking water.
Bring to a simmer and cook until the sauce is reduced and creamy, 2-5 mins.
Taste and season with salt and pepper. Loosen with a splash of water if necessary.

Boil a separate pot of salted water for the veg.
Trim the carrot, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons.
Trim and halve the green beans.
Once boiling, add the green beans and carrot and cook until just tender, 4-6 mins.
Drain and return to the pot. Toss with salt, pepper and a drizzle of oil.