Name: Blueberry-Hazelnut Crusted Salmon with pear & orzo salad
Total time: 35 min
Yield: 2
Cuisine: European
Ingredients: 200 grams Salmon; 170 grams Dried Orzo; 1 unit(s) Pears; 40 grams Salad Leaves; 10 grams Hazelnuts; 100 grams Blueberry Jam; 1 unit(s) Grated Italian Style Hard Cheese; 1 unit(s) Carrot; 1 sachet(s) Mayo; 1 sachet(s) Dried Thyme; to taste Salt; to taste Pepper; to taste Oil; to taste Water

HelloFresh

Recipes

European Recipes

Blueberry-Hazelnut Crusted Salmon

with pear & orzo salad

Get 50% off your first box

https://www.hellofresh.ca/recipes/blueberry-pecan-crusted-salmon-660db9f3306b165ac1c0520d

Tags:

Family Friendly

Allergens:

Pesce

•Hvede

•Noisettes

•Tree nuts

•Milk

•Egg

•Senf

The quantities provided above are averages only.

Total35 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

200 grams

Salmon

170 grams

Dried Orzo

1 unit(s)

Pears

40 grams

Salad Leaves

10 grams

Hazelnuts

100 grams

Blueberry Jam

1 unit(s)

Grated Italian Style Hard Cheese

1 unit(s)

Carrot

1 sachet(s)

Mayo

1 sachet(s)

Dried Thyme

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Water

Nutrition Values

Energy (kJ)3334 kJ

Energy (kcal)797 kcal

Fat27.5 g

of which saturates6 g

Carbohydrate99.7 g

of which sugars41 g

Dietary Fiber2.3 g

Protein36.3 g

Cholesterol80 mg

Salt0.4 g

Potassium71.6 mg

Calcium19.8 mg

Iron0.6 mg

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

•Sieve

•Baking Sheet with Baking Paper

Cooking Steps

Preheat your oven to 220°C/200°C fan/gas mark 7.

Trim the carrot, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons.

Pop the carrots onto a large (lined) baking tray. Drizzle with dried thyme, oil, season with salt and pepper then toss to coat. Spread out in a single layer. When the oven is hot, roast on the middle shelf until tender, 20-25 mins. Turn halfway through.

Meanwhile, boil a large pot of salted water for the orzo. TIP: If you’re in a hurry you can boil the water in your kettle.
When boiling, add the orzo to the water and bring back to the boil. Cook until softened, 10-12 mins. Once cooked, drain in a sieve and pop back in the pot. Drizzle with oil and stir through to prevent sticking.

Bash or roughly chop the hazelnuts.

Lay the salmon fillets, skin-side up onto a lined baking tray. Season with salt and pepper. Spread half the blueberry jam over the salmon and cover with the hazelnuts, pressing gently to adhere..

Rroast the salmon on the top shelf until cooked through, 10-15 mins. IMPORTANT: Wash hands and equipment after handling raw fish. Fish is cooked when opaque in the middle.

Quarter the pear lengthways (no need to peel). Remove the core and cut into 2cm chunks.

Once everything is ready, toss the orzo with salad leaves, Italian hard cheese, pears, mayo, remaining blueberry jam and a drizzle of oil. Season to taste with salt and pepper.

Divide the roasted salmon and orzo salad between plates.