Seared Salmon & Mustard Crushed Potatoes
with Rocket, Parmesan & Pear Salad
Tonight, enjoy seared salmon drizzled with garlic butter, plus mustardy potatoes and crisp greens.
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
3 clove
garlic
½
pear
1 bag
mixed salad leaves
1 packet
Parmesan cheese
(Contains Milk;)
1 packet
salmon
(Contains Fish; May be present: Crustacean, Mollusc. )
1 tub
Dijon mustard
Not included in your delivery
olive oil
30 g
butter
(Contains Milk;)
½ tsp
honey
1 tsp
white wine vinegar
Nutritional Values
Utensils
Cooking Steps
Bring a large saucepan of salted water to the boil. Cut the potato into bite-sized chunks. Cook the potato in the boiling water until easily pierced with a knife, 10-12 minutes. Drain.
While the potato is cooking, finely chop the garlic. Thinly slice the pear. In a large frying pan, heat a drizzle of olive oil on a medium-high heat. Cook 1/2 the garlic until fragrant, 1 minute. Transfer to a small bowl and add 1/2 the butter (softened). Stir to combine and set aside. TIP: If the butter is too hard, leave to warm up and combine later!
In a large bowl, combine the honey, white wine vinegar and a generous drizzle of olive oil. Add the pear, mixed salad leaves and shaved Parmesan cheese and set aside.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Pat the salmon dry and season both sides. When the oil is hot, cook the salmon, skin-side down first, 2-4 minutes each side. Transfer to a plate to rest.
While the salmon is resting, return the saucepan to a medium heat with a drizzle of olive oil and the remaining butter. Add the remaining garlic and cook, until fragrant, 1 minute. Remove from the heat and add the potatoes and Dijon mustard. Season. Toss to coat and lightly crush the potato with a potato masher or fork.
Toss the salad. Divide the seared salmon, mustard crushed potatoes and Parmesan and pear salad between plates. Add a spoonful of the garlic butter to the salmon.