Seared Salmon & Creamy Dill Sauce
with Peppercorn Mash & Garlic Veggies
It’s hard to beat a classic combination of salmon, dill and mash. But we’ve added some extra-special touches to turn your ordinary dinner into something extraordinary!
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 unit
potatoes
½ sachet
black peppercorns
1 bag
green beans
1 unit
carrot
3 clove
garlic
1 bunch
dill
1 packet
salmon
(Contains Fish; May be present: Crustacean, Mollusc. )
1 packet
light thickened cream
(Contains Milk;)
½ cube
vegetable stock
Not included in your delivery
olive oil
40 g
butter
(Contains Milk;)
2 tbs
milk
(Contains Milk;)
¼ tsp
salt
Nutritional Values
Utensils
Instructions
Bring a medium saucepan of lightly salted water to the boil. Peel the potato and cut into 2cm chunks. Add the potato to the saucepan of boiling water and cook until easily pierced with a knife, 10-15 minutes. Lightly crush the black peppercorns (see ingredients list) in a pestle and mortar or in their sachet using a rolling pin. Drain the potato and return to the saucepan. Add the butter, milk and the salt, then mash with a potato masher or fork until smooth. Stir through the crushed peppercorns. Cover to keep warm.
While the potato is boiling, trim the green beans. Thinly slice the carrot (unpeeled) into half-moons. Finely chop the garlic (or use a garlic press). Finely chop the dill.
Heat a large frying pan over a medium-high heat with a drizzle of olive oil. Add the green beans and carrot and cook, tossing, until just tender, 3-4 minutes. Add 1/2 the garlic and cook, tossing, until the garlic is fragrant and the green beans are tender, 1 minute. Season to taste and transfer to a bowl. Cover to keep warm.
TIP: Add dashes of water as you go to help the green beans cook evenly.
Return the frying pan to a medium-high heat with a drizzle of olive oil. Pat the salmon dry with paper towel and season both sides with a pinch of salt and pepper. When the oil is hot, cook the salmon, skin-side down first, until just cooked through, 2-4 minutes each side (depending on thickness). Transfer to a plate.
TIP: Salmon can be served slightly blushing pink in the centre.
Wash out and dry the frying pan and return to a low heat with a drizzle of olive oil. Add the remaining garlic and cook, stirring, until fragrant, 1 minute. Add the light thickened cream, crumbled vegetable stock (1/2 cube for 2 people / 1 cube for 4 people) and dill and cook until warmed and infused with dill flavour, 3 minutes. Season to taste.
Divide the peppercorn mash, garlic veggies and seared salmon between plates. Drizzle over the creamy dill sauce.