Pan-Seared Salmon in Creamy Mustard Sauce
with Roast Potatoes and Peas
This Pan-Seared Salmon in Creamy Mustard Sauce is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
450
Potatoes
1
Echalion Shallot
1
Dill
1
Garlic Clove
2
Salmon Fillets
(Contains Fish)
10
Vegetable Stock Paste
(Contains Celery)
75
Creme Fraiche
(Contains Milk)
10
Wholegrain Mustard
(Contains Mustard)
120
Peas
Not included in your delivery
100
Water for the Sauce
Nutritional information
Utensils
Instructions
Preheat your oven to 200°C. Chop the potatoes into 2cm chunks (no need to peel). Pop the chunks onto a large baking tray. Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary. When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.
Meanwhile, halve, peel and chop the shallot into small pieces. Roughly chop the dill (stalks and all). Peel and grate the garlic (or use a garlic press).
When 10 mins of potato cooking time remain, heat a drizzle of oil in a frying pan on high heat. Season the salmon with salt and pepper. Once hot, carefully place the salmon into the pan, skin-side down. Cook for 4-5 mins before turning over and cooking for 3-4 mins on the other side. TIP: To get crispy skin on the fish, don't move it around when it's cooking skin-side down. IMPORTANT: Wash your hands and equipment after handling raw fish. The fish is cooked when opaque in the middle.
Bring a medium saucepan of water to the boil with 1/2 tsp salt for the peas. Once the salmon is cooked, transfer to a plate and loosely cover with foil to keep warm. Pop the (now empty) frying pan back on medium heat with a drizzle of oil. Add the shallot and cook until softened, 2-3 mins. Add the garlic and cook for 1 min more. Stir in the vegetable stock paste, creme fraiche, dill, mustard and the water for the sauce (see ingredients for both amounts). Bring to the boil then remove from the heat.
Meanwhile, pop the peas into the boiling water and cook for 2-3 mins. Drain in a colander and return to the pan. Add a knob of butter (if you have any) and season with salt and pepper. Cover with a lid or foil to keep warm.
When everything is ready, pop the salmon onto your serving plates. Spoon over the creamy mustard sauce and serve with the potatoes and peas alongside. Enjoy!
