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Salmon in Creamy Garlic Sauce

Salmon in Creamy Garlic Sauce

Salmon in Creamy Garlic Sauce

over celeriac purée with a crisp endive salad

This recipe contains 268 grams of vegetables per portion.

Tags:

-30% carbs

•Extra Veggies

•Calorie Smart

Allergens:

Selderij

•Vis

•Melk (inclusief lactose)

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total25 minutes

Cooking Time25 minutes

DifficultyMedium

Ingredients

Serving amount

0.3 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)2728 kJ

Calories652 kcal

Fat50.3 g

Saturated Fat15.4 g

Carbohydrate13.7 g

Sugar3.8 g

Dietary Fiber7.1 g

Protein28.9 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

Boil the celeriac

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.

Make the salad

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.

Make the sauce

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.

Serve

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.

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