Salmon with Creamy Dill Sauce
with mashed potato, carrots & green beans- Vis
- Melk (inclusief lactose)
- Selderij
- May contain traces of allergens
Zalm behoort tot de vette vissoorten - deze zijn hoog in goede vetzuren en beschermen daardoor tegen hart- en vaatziekten.
Ingredients
½ piece
Garlic
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
100 g
Pre-cut green beans
75 g
Sliced carrots
½ piece
Onion
Not included in your delivery
1 tablespoon
Olive oil
1 teaspoon
Mustard
½ tablespoon
[Plant-based] butter
½ tablespoon
Flour
50 milliliters
Water for the sauce
¼ piece
Low sodium vegetable stock cube
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
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.
Transfer the carrot and green beans to a wok or deep frying pan and cover with a shallow layer of water. Add a pinch of salt and cover with the lid, then bring to the boil and allow to cook gently for 4 - 6 minutes. Drain if necessary, then set aside briefly.
Meanwhile, chop the onion and crush or mince the garlic. Finely chop the dill. Heat a drizzle of olive oil in the same pan and fry the onion with 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.
Did you know... onion is a good source of vitamin C, which aids with iron absorption.
Pat the salmon 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 salmon for 2 - 3 minutes on its skin. Lower the heat, then fry for 2 minutes on the other side. Season to taste with salt and pepper, then remove from the pan and allow to rest under aluminium foil.
Melt the 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 water and crumble in the stock cube (see pantry for amounts). Stir in the dill, then cook the sauce gently for 3 minutes.
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 salmon on plates. Top the salmon with some of the creamy dill sauce and serve the rest of the sauce alongside.
