Salmon in Sour Cream & Chive Sauce
over mashed potatoes with tomato-cucumber salad
Salmon, like flamingos, are pink because of their diet! They get this colour from the pigment they absorb from shrimp, for example.
Tags:
Extra Veggies
•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
250 g
Potatoes
½ piece
Shallot
1 piece
Garlic
1 piece
Tomato
5 g
Fresh chives
(May be present: Selderij)
1 piece
Salmon fillet
(Contains: Vis)
25 g
Organic sour cream
(Contains: Melk (inclusief lactose))
½ piece
Cucumber
Not included in your delivery
75 milliliters
Low sodium fish or vegetable stock
1 tablespoon
White balsamic vinegar
½ tablespoon
Extra virgin olive oil
1.5 tablespoon
[Plant-based] butter
½ tablespoon
Flour
1 teaspoon
Mustard
[Plant-based] milk
to taste
Salt and pepper
Nutrition Values
Energy (kJ)3276 kJ
Calories783 kcal
Fat45.9 g
Saturated Fat17.5 g
Carbohydrate64.8 g
Sugar10.7 g
Dietary Fiber8.4 g
Protein28.2 g
Cholesterol15 mg
Salt0.7 g
Trans Fat0.1 g
Potassium1360.8 mg
Calcium78.5 mg
Iron1.5 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
•Saucepan
•Salad Bowl
•Whisk
•Potato Masher
•Tall-Sided Pan
•Paper Towel
Cooking Steps
1
- Prepare the stock. Boil plenty of salted water in a pot or saucepan.
- Peel or thoroughly wash the potatoes and cut them into rough pieces. Boil the potatoes for 12 - 15 minutes, then drain and set aside, covered.
- Cut the tomato into wedges and thinly slice the cucumber.
- Chop the shallot and crush or mince the garlic. Finely chop the chives.
2
- In a salad bowl, combine the cucumber and tomato with the extra virgin olive oil and the white balsamic vinegar.
- Add a pinch of salt, then set aside.
- Melt a knob of butter in a saucepan over medium heat. Fry the garlic and shallot for 2 - 3 minutes.
- Stir in the flour and fry for 1 - 2 minutes, then deglaze with the stock.
3
- Whisk to combine, then lower the heat and allow to reduce for 5 - 10 minutes.
- Remove from the heat, then stir in the sour cream and half of the chives. Season to taste with salt and pepper.
- Mash the potatoes with a knob of butter and a splash of milk.
- Stir in the mustard and the rest of the chives, then season to taste with salt and pepper.
4
- Pat the fish dry with kitchen paper and season with salt and pepper.
- Melt a knob of butter in a frying pan over medium-high heat. Fry the fish for 2 - 3 minutes on its skin, then flip and fry for 1 - 2 more minutes.
- Serve the mashed potatoes on plates. Top first with the fish and then with the sauce. Serve the salad alongside.
