Salmon Hollandaise
with parsley butter potatoes and salad
The richness of hollandaise sauce is the perfect pairing for the flaky fried salmon in this recipe.
Tags:
Family Friendly
Allergens:
Fish
•Mustard
•Egg
•Milk
•Sulphites
The quantities provided above are averages only.
Total30 minutes
Cooking Time35 minutes
DifficultyEasy
Ingredients
Serving amount
200 grams
Salmon
(Contains: Fish)
500 grams
Baby Potatoes
5 grams
Parsley
100 grams
Hollandaise Sauce
(Contains: Mustard, Egg, Milk)
40 grams
Salad Leaves
1 sachet(s)
Balsamic Glaze
(Contains: Sulphites)
½ unit(s)
Apple
125 grams
Radish
Not included in your delivery
1 tbsp
Butter
1 tbsp
Oil
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Sugar
Nutrition Values
Energy (kJ)2770 kJ
Energy (kcal)662 kcal
Fat38.1 g
of which saturates11.4 g
Carbohydrate55.7 g
of which sugars10.8 g
Dietary Fiber0.8 g
Protein27.6 g
Cholesterol80 mg
Salt2.02 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
•Colander
•Pot with Lid
Cooking Steps
1
- Boil a large pot of salted water for the potatoes.
- Halve the potatoes (quarter larger potatoes).
- Chop half the apple (per 2P) into thin slices.
- Trim and quarter the radish.
- Roughly chop the parsley (stalks and all).
2
- When water is boiling, add the potatoes, lower the heat to medium and cook until fork tender, 15-20 mins.
- Once cooked, drain in a colander and return to the pot, off the heat.
- Cover with a lid to keep warm.
TIP: If you’re in a hurry you can boil the water in your kettle.
3
- Place a pan over high heat with a drizzle of oil.
- Pat the salmon dry with kitchen paper. Season with salt and pepper.
- Once hot, add the salmon fillets, skin-side down.
- Cook for 4-5 mins, turn over, and cook for 3-4 mins on the other side. IMPORTANT: Wash hands and equipment after handling raw fish. Fish is cooked when opaque in the centre.
- Remove from the pan and cover to keep warm.
4
- Meanwhile, add the balsamic glaze to a salad bowl along with 1 tbsp oil (per 2P).
- Mix together and season with salt and pepper, then set aside.
- Just before serving, toss the salad leaves, apple and radish through the dressing.
5
- Meanwhile, pour the hollandaise into the now empty pan and gently warm through on medium heat. Season to taste with salt, pepper and sugar.
- When the potatoes are cooked and drained, add 1 tbsp of butter (per 2P) to the pot.
- Toss the potatoes until the butter has melted.
- Season with salt and pepper.
6
- When everything is ready, share the salmon between plates.
- Serve the salad and potatoes alongside.
- Drizzle the sauce over the salmon to finish.
- Scatter the parsley over the top.
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