Salmon with Creamy Dill Sauce
with mashed potato, carrots & green beans
4.3
(210)
Dill is a great addition to any garden! This fragrant herb is relatively easy to grow, dual-purpose (both the seeds and leaves are edible), and it attracts pollinators – to keep your garden thriving!
Tags:
Family
Allergens:
Vis
•Melk (inclusief lactose)
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Total35 minutes
Cooking Time35 minutes
DifficultyMedium
Ingredients
Serving amount
½ piece
Garlic
100 g
Green beans
1 piece
Carrot
5 g
Fresh dill
(May be present: Selderij)
1 piece
Salmon fillet
(Contains: Vis)
75 g
Cooking cream
(Contains: Melk (inclusief lactose))
250 g
Potatoes
Not included in your delivery
1 tablespoon
Olive oil
1 teaspoon
Mustard
½ tablespoon
[Plant-based] butter
½ tablespoon
Flour
50 milliliters
Low sodium vegetable stock
to taste
Salt and pepper
Nutrition Values
Energy (kJ)3491 kJ
Calories834 kcal
Fat48.1 g
Saturated Fat16.5 g
Carbohydrate65.9 g
Sugar13.5 g
Dietary Fiber15 g
Protein30.2 g
Salt1.5 g
Potassium1608 mg
Calcium120 mg
Iron2.1 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
•Wok or sautépan with lid
•Tall-Sided Pan
•Aluminum Foil
•Paper Towel
•Potato Masher
Cooking Steps
1
- Boil plenty of water in a pot or saucepan for the potatoes.
- Wash the potatoes and cut them into rough pieces, then boil for 12 - 15 minutes until done. Reserve some of the cooking liquid, then drain and set aside, covered.
- Meanwhile, crush or mince the garlic.
- Discard the tips of the green beans and then cut in half. Slice the carrot into thin crescents.
2
- Transfer the carrot and green beans to a wok or deep frying pan and submerge with a shallow layer of water.
- Add a pinch of salt and cover with the lid.
- Bring to the boil and allow to cook gently for 4 - 6 minutes.
- Drain if necessary, then remove from the pan and set aside briefly.
3
- Heat a drizzle of olive oil in the same pan over medium-high heat.
- Fry half of the garlic for 1 minute.
- Return the vegetables to the pan and fry for 4 - 5 minutes, seasoning to taste with salt and pepper.
- In the meantime, finely chop the dill. Prepare the stock.
4
- Pat the fish dry with kitchen paper and season with salt and pepper.
- Heat a drizzle of olive oil in a frying pan over medium-high heat and fry the fish on its skin for 2 - 3 minutes.
- Lower the heat, then flip and fry for 2 more minutes.
- Season to taste with salt and pepper, then remove from the pan and set aside under aluminum foil.
5
- Melt a knob of butter in the same pan and fry the flour with the rest of the garlic for 1 minute.
- Deglaze with the cream, then pour in the stock.
- Stir in the dill, then cook the sauce gently for 3 minutes.
6
- Mash the potatoes with the mustard and some of the reserved cooking liquid, then season to taste with salt and pepper.
- Serve the mashed potatoes, vegetables and fish on plates.
- Top the fish with some of the creamy dill sauce and serve the rest of the sauce alongside.
