Salmon in Creamy Garlic Sauce
over celeriac purée with a crisp endive salad4.0(366)
Calories
:
659 kcalProtein
:
29.3g proteinTotal
:
25 minutesDifficulty
:
MediumCalorie Smart
Extra Veggies
-30% carbs
Allergens:
- Selderij
- Vis
- Melk (inclusief lactose)
If you like to eat seasonal vegetables, then you're in luck - endive is grown year-round! It's also a great source of various vitamins and minerals.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
⅓ piece
Celeriac
(Contains: Selderij)
½ piece
Endive
20 g
Arugula & lamb's lettuce
1 piece
Salmon fillet
(Contains: Vis)
1 piece
Garlic
25 g
Cream cheese
(Contains: Melk (inclusief lactose))
Not included in your delivery
1 tablespoon
[Plant-based] mayonnaise
½ tablespoon
White wine vinegar
1 tablespoon
[Plant-based] butter
½ teaspoon
Mustard
1 tablespoon
Water for the sauce
to taste
Salt and pepper
Nutrition Values
Energy (kJ)2756 kJ
Calories659 kcal
Fat50.3 g
Saturated Fat15.4 g
Carbohydrate14.6 g
Sugar3.8 g
Dietary Fiber7.7 g
Protein29.3 g
Salt1 g
Potassium161.5 mg
Calcium18.7 mg
Iron0.2 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Pan with Lid
•Salad Bowl
•Tall-Sided Pan
•Aluminum Foil
Cooking Steps
1
- Boil plenty of water in a pot or saucepan.
- Peel the celeriac and cut into small chunks, then boil for 12 – 15 minutes, covered.
- Drain the celeriac and set aside, still covered.
- Meanwhile, crush or mince the garlic. Season the salmon with salt and pepper.
2
- Cut off the base of the endive and discard. Halve the endive lengthways and remove the tough core.
- Chop the endive into thin strips.
- In a salad bowl, combine the mayonnaise with the white wine vinegar. Season to taste with salt and pepper.
- Add the mixed leaves and the endive, then toss well to combine with the dressing.
3
- Melt a knob of butter in a frying pan over medium-high heat. Fry the salmon on its skin for 2 - 3 minutes or until crispy, then flip and fry for 2 more minutes.
- Remove from the pan and set aside under aluminum foil.
- To the same pan, add the garlic, the cream cheese, a knob of butter and and the water (see pantry for amount). Season to taste with salt and pepper.
4
- Transfer to the celeriac to a tall container. Add the mustard and season to taste with salt and pepper.
- Use an immersion blender to process until smooth.
- Serve the celeriac purée on plates with the endive salad alongside.
- Top with the salmon and the creamy garlic sauce.
