Salmon in Taragon Hollandaise Sauce
with smashed balsamic potatoes and saladCalories
:
611 kcalProtein
:
27.5g proteinTotal
:
35 minutesDifficulty
:
EasyFamily Friendly
Calorie Smart
Allergens:
- Egg
- Milk
- Sulphites
- Fish
A recipe conveniently customised just to your liking.
Ingredients
Serving amount
100 grams
Hollandaise Sauce
(Contains: Egg, Milk)
5 grams
Tarragon
500 grams
Baby Potatoes
2 sachet(s)
Balsamic Glaze
(Contains: Sulphites)
1 unit(s)
Shallot
200 grams
Salmon Fillet
(Contains: Fish)
1 unit(s)
Mini Cucumber
1 sachet(s)
Garlic & Herbs
40 grams
Salad Leaves
2 unit(s)
Tomato
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Sugar
Nutrition Values
Energy (kJ)2558 kJ
Energy (kcal)611 kcal
Fat37.5 g
of which saturates9.3 g
Carbohydrate41.1 g
of which sugars13.9 g
Dietary Fiber7.6 g
Protein27.5 g
Cholesterol80 mg
Salt5.2 g
Potassium1103.2 mg
Calcium96.2 mg
Iron1.7 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 your delivered box.
Utensils
•Baking Sheet with Baking Paper
Cooking Steps
1
- Preheat the oven to 240°C/220°C fan/gas mark 9.
- Halve the potatoes. Quarter larger pieces. Pop onto a lined baking tray. Toss with oil, salt and pepper. Spread out in a single layer, cut-side down.
- Roast on the top shelf of the oven, 15-20 mins.
- After 20 mins, remove from the oven. Crush the potatoes with the bottom of a pot or bowl.
- Drizzle with more oil and return to the top shelf until crispy and golden, 10-15 mins. Drizzle over half the balsamic glaze and toss to coat.
2
- Pick the tarragon leaves from their stalks and finely chop (discard the stalks). Halve, peel and chop the shallot into small pieces.
- Coat the salmon with half the chopped tarragon, the garlic herb mix and a drizzle of oil.
- IMPORTANT: Wash your hands and equipment after handling raw fish. Fish is cooked when opaque in the middle.
- Place a pan over high heat with a drizzle of oil.
- Fry skin-side down for 4-5 mins, turn over, and cook for 3-4 mins on the other side.
3
- Add the shallot and cook until softened, 3-4 mins.
- Reduce the heat to medium and pop in the Hollandaise sauce and remaining tarragon.
- Warm through and season to taste with salt, pepper and sugar.
- Meanwhile, roughly chop the tomato.
- Trim the cucumber, then quarter lengthways. Chop widthways into small pieces.
4
- Toss tomatoes, cucumber and salad leaves with a drizzle of oil and the remaining balsamic glaze. Season to taste with salt and pepper.
- Divide the roast potatoes and salad between plates.
- Serve the salmon alongside, drizzling over any hollandaise sauce remaining in the pan.
