Goodfood & Chef: Montréal Steak Spice Salmon
with Green Beans & Potato 'Risotto'
Cooking time
30 minutes
Servings
2/4
Calories
720 /serving
Welcome to Goodfood & Chef! An opportunity for you to explore recipes with top Canadian talent, like Chuck Hughes, a familiar face from Montréal hotspot Garde Manger and from TV. His baked salmon winks to a hometown seasoning and he gives potatoes a deliciously cheesy, buttery treatment—inspired by his new cookbook, Chuck’s Home Cooking—on sale Oct. 1.
We will send you:
- 2 Sustainably-raised Atlantic salmon fillets (BAP-certified)
- 1 Garlic clove
- 1 Onion (or shallot)
- 450g Potatoes
- 300g Green beans (or string peas)
- 60ml Vegetable demi-glace
- 25g Grana Padano (contains rennet)
- 8g Montréal Steak House spices (sea salt, yellow mustard, black pepper, onion, garlic, dill seeds, thyme, caraway, coriander, paprika, sunflower oil, cayenne pepper)
Contains: Eggs • Milk • Mustard • Salmon • Sulphites
You will need:
Large pot
Medium pot
Oil
Parchment paper
Peeler
Salt & pepper (S&P)
Sheet pan
2 or 4 tbsp Butter
Total Fat
37 g
Saturated Fat
13 g
Sodium
830 mg
Total Carb
62 g
Sugars
11 g
Protein
39 g
Fibre
9 g
Preparation
Mise en place
- Preheat the oven to 400°F.
- In a medium pot, combine the demi-glace and 3 cups water (double for 4 portions); bring to a simmer on medium-high.
- Halve, peel and small-dice the onion.
- Mince the garlic.
- Peel and small-dice the potatoes.
- Remove the stem ends of the green beans.
Start the potato 'risotto'
- In a large pot, heat a drizzle of oil on medium.
- Add the onion and sauté, 1 min., until fragrant.
- Add the garlic and sauté, 30 sec. to 1 min., until fragrant.
- Add the potatoes, ⅓ of the demi-glace mixture and S&P.
- Cook, stirring often, 3 to 4 min., until the liquid has absorbed.
Bake the salmon & green beans
- Meanwhile, pat the salmon* dry and drizzle with oil; season with the spices.
- In a medium bowl, combine the green beans, a drizzle of oil and S&P.
- Arrange on a lined sheet pan and bake, 6 to 10 min., until cooked through.
Finish the potato 'risotto'
- To the pot of potatoes, add all but 3 tbsp of the remaining demi-glace mixture (double for 4 portions).
- Cook, stirring occasionally, 8 to 10 min., until softened and the liquid is absorbed.
- If the potatoes are not tender, add the remaining demi-glace mixture.
- Add the cheese, 2 tbsp butter (double for 4 portions) and S&P (if needed).
- Cook, stirring often, 1 min., until the butter has melted.
Plate your dish
- Divide the potato 'risotto' and green beans between your plates.
- Top with the salmon. Bon appétit!
Goodfood & Chef: Lessons in cooking from the masters
We're bringing in Canada's top chefs to teach us all a thing or two about cooking. Starting in September, order Goodfood & Chef recipes by Chef Laurent Dagenais and Chef Chuck Hughes.
*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
