Salmon & Rocket-Cherry Tomato Salad
with Dijon Mashed Potato & Garlic Butter
With its perfect proportions and superstar ingredients, your average salmon, salad and mash, has levelled up! In this number, Dijon mustard is laced through creamy mashed potatoes, while the salad welcomes snacking tomatoes and spinach, rocket and fennel into the mix. And what is salmon without a dollop of garlic butter, we couldn't not!
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 packet
Dijon mustard
3 clove
garlic
1 punnet
snacking tomatoes
1 packet
beef rump
1 bag
Spinach, Rocket & Fennel Mix
1 packet
Parmesan cheese
(Contains Milk;)
Not included in your delivery
olive oil
30 g
butter
(Contains Milk;)
2 tbs
milk
(Contains Milk;)
½ tsp
honey
drizzle
white wine vinegar
Nutritional Values
Utensils
Instructions
• Boil the kettle. Half-fill a medium saucepan with boiling water, then add a generous pinch of salt. • Peel potato and cut into large chunks. • Cook potato in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. Drain and return to pan. • Add half the butter, the milk and Dijon mustard to potato. Mash until smooth. Cover to keep warm.
TIP: Save time and get more fibre by leaving the potato unpeeled!
• While the potato is cooking, finely chop garlic. Halve snacking tomatoes. • In a small bowl, add the remaining butter and allow to come to room temperature.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook half the garlic until fragrant, 1 minute. • Transfer to bowl with the softened butter. Stir to combine, then set aside.
TIP: If the butter is too hard, leave to warm up and combine later!
• Return frying pan to medium-high heat with a drizzle of olive oil. • 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.
• In a large bowl, combine the honey with a drizzle of white wine vinegar and olive oil. Add snacking tomatoes, spinach, rocket & fennel mix and shaved Parmesan cheese. Toss to combine.
Little Chefs: Take the lead by combining the ingredients for the dressing and assembling the salad.
• Divide salmon, mustard crushed potatoes and Parmesan salad between plates. • Dollop a spoonful of garlic butter over the salmon to serve. Enjoy!
Little Chefs: Add the finishing touches by tossing the salad and dolloping over the garlic butter!