Seared Salmon & Almond-Caper Sauce
with Feta & Dill Potatoes
You're going to love this one – the texture of the almond-caper sauce against the succulent salmon is mind-blowingly good. With aromatic dill sprinkled over roasted veggies, plus steamed broccolini, we reckon it's destined for greatness!
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 unit
potatoes
1 unit
beetroot
1 bunch
broccolini
1 bunch
dill
1 bunch
parsley
2 clove
garlic
1 unit
eschalots
1 packet
capers
(Contains Tree Nuts; May be present Gluten, Peanut, Sesame, Milk. )
1 packet
roasted almonds
(Contains Almond; May be present Gluten, Peanut, Sesame, Milk, Soy. )
1 packet
salmon
(Contains fish; )
1 packet
feta cheese
(Contains Milk; May be present Tree Nuts. )
Not included in your delivery
olive oil
40 g
butter
(Contains Milk; )
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 240°C/220°C fan-forced. Cut the potato (unpeeled) into 2cm chunks. Cut the beetroot into 1cm chunks. Place the potato and beetroot on an oven tray lined with baking paper. Drizzle with olive oil, season with salt and pepper and toss to coat. Roast until tender, 20-25 minutes.
TIP: Cut the veggies to the correct size so they cook in the allocated time!
While the veggies are roasting, slice the broccolini in half lengthways. Pick the dill leaves. Finely chop the parsley. Finely chop the garlic (or use a garlic press). Finely chop the eschalot. Drain the capers. Roughly chop the roasted almonds.
Heat a medium frying pan over a medium-high heat. Add the broccolini and a dash of water and cook, tossing, until tender, 4-5 minutes. Season with salt and pepper and transfer to a plate. Cover to keep warm.
TIP: Add a dash of water to help speed up the cooking process.
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, add the salmon to the pan, skin-side down, and cook until just cooked through, 2-4 minutes each side (depending on size). Transfer to a plate.
TIP: Patting the skin dry helps it crisp up in the pan!
Return the frying pan to a medium heat (no need to wash the pan!). Add the garlic, eschalot and butter and cook, stirring, until softened 2-3 minutes. Transfer to a medium bowl and add the parsley, capers and almonds. Add olive oil (2 tsp for 2 people / 4 tsp for 4 people) and stir to combine. Season to taste with salt and pepper.
TIP: Add as little or as many capers as you like depending on your taste!
Divide the roasted veggies, broccolini and seared salmon between plates. Crumble the feta and sprinkle the dill over the roasted veggies. Spoon the almond-caper sauce over the salmon.