Double Salmon & Garlicky Silverbeet-Green Beans
with Mash & Caper Butter Sauce
Your Sunday salmon just got that much better with this spectacular lemony caper sauce. We couldn't dish this up without preparing some equally tasty veggies and popping it all onto a bed of creamy mash!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
2
potato
1 bag
green beans
1 bag
parsley
1 clove
garlic
½
lemon
1 bag
silverbeet
2 packet
salmon
(Contains Fish; May be present: Crustacean, Mollusc. )
1 sachet
Aussie spice blend
1 packet
capers
Not included in your delivery
olive oil
50 g
butter
(Contains Milk;)
Nutritional Values
Utensils
Cooking Steps
• Boil the kettle. Pour boiled water into a medium saucepan over high heat with a pinch of salt. • Peel potato and cut into large chunks. Cook potato in boiling water until easily pierced with a fork, 12-15 minutes. • Drain and return to the pan. Add a drizzle of olive oil and a good pinch of salt, and mash until smooth. Cover to keep warm.
• Meanwhile, trim green beans. Roughly chop silverbeet, parsley and capers. Finely chop garlic. Zest lemon to get a pinch and slice into wedges. • Pat salmon dry with paper towel. In a medium bowl, combine Aussie spice blend and a drizzle of olive oil. Add salmon, gently turn to coat.
TIP: Patting the skin dry helps it crisp up in the pan!
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook green beans until softened, 4-5 minutes. • Add silverbeet, garlic and lemon zest, and cook tossing until tender and wilted, 1-2 minutes. Season to taste. Transfer to bowl and cover to keep warm.
• Return pan to medium-high heat with a drizzle of olive oil. When oil is hot, cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side. Transfer to a plate.
TIP: The spice blend will char slightly in the pan, this adds to the flavour! TIP: Cook salmon in batches for the best results.
• Wipe out pan and return to medium-low heat, add butter and cook for 2-3 minutes or until beginning to brown. • Add capers and parsley and cook, until fragrant, 1 minute. • Remove pan from the heat, then add a generous squeeze of lemon juice.
• Divide seared salmon and mashed potato between plates, and pour over caper butter sauce. • Serve with garlicky veggies and remaining lemon wedges. Enjoy!