Double Seared Salmon & Mint Sauce
with Golden Roast Potatoes & Garlicky Greens
Sometimes, great cooking is a flurry of clever techniques and a dizzying array of ingredients. Other times, it’s the simplicity of just a mint sauce and beautifully cooked salmon.
Unfortunately, this week's baby broccoli was in short supply, so we've replaced it with silverbeet. Don't worry, the recipe will be just as delicious, just be sure to follow your recipe card!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
2
potato
2 clove
garlic
1 bunch
Silverbeet
1
leek
2 packet
salmon
(Contains fish; )
1 packet
Mint Sauce
Not included in your delivery
olive oil
¼ tsp
salt
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Cut potato into bite-sized chunks.
• Place potato on a lined oven tray, drizzle with olive oil and season with the salt and a pinch of pepper. • Toss to coat, spread out evenly, then roast until tender, 20-25 minutes.
• Meanwhile, finely chop garlic. De-stem and roughly chop silverbeet. Thinly slice white and light green parts of leek.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook silverbeet and leek, tossing, until tender, 4-5 minutes. Transfer to a bowl. • In the last minute of cook time, add garlic and cook until fragrant, 1 minute. Transfer garlicky greens to the serving plates.
TIP: Add a dash of water to the pan to help speed up the veggie cooking process.
• When the potatoes have 10 minutes cook time remaining, return the frying pan to medium-high heat with a drizzle of olive oil. • Pat salmon dry with paper towel and season both sides. • When oil is hot, cook salmon in batches, skin-side down first, until just cooked through, 2-4 minutes each side.
TIP: Patting the skin dry helps it crisp up in the pan!
• Divide golden roast potatoes between the plates with the greens. Top with seared salmon. • Spoon mint sauce over salmon to serve. Enjoy!