Nick’s Pick | Honey-Mustard Glazed Salmon
with Beets, Leeks & Zesty Buttered Baby Potatoes
Cooking time
30 minutes
Servings
2/4
Calories
700 /serving
He shoots, you score! This winning recipe gets the nod from Nick Suzuki, Montreal Canadiens captain. Redefine the surf and turf experience for a midweek meal, by pairing flaky pink fish with an array of rootsy vegetables. Fillets of salmon bask in a glaze that’s effortlessly whipped together from whole-grain mustard and honey. The fish sizzles to tenderness in a hot oven alongside chunky beets and leeks, which keep things grounded. Boiled baby potatoes are buttered up with ranch seasonings, lemon zest and scallions for some serious spudly splendour.
We will send you:
- 2 Sustainably-raised Atlantic salmon fillets (BAP-certified)
- 450g Baby potatoes
- 450g Red beets
- 75g Sliced leeks
- 2 Scallions
- 1 Lemon
- 30ml Whole-grain mustard
- 7g Honey
- 6g Home on the Ranch spices (chives, garlic, onion)
Contains: Milk, Mustard, Salmon, Sulphites
You will need:
Medium pot
Zester
Strainer
Peeler
Sheet pan
Basting brush
Oil
2 or 4 tbsp Butter
Salt & pepper (S&P)
Parchment paper
Total Fat
32 g
Saturated Fat
11 g
Sodium
700 mg
Total Carb
71 g
Sugars
23 g
Protein
38 g
Fibre
10 g
Preparation
Boil the potatoes
Preheat the oven to 450°F. Place the honey pouch in a small bowl of hot water to soften. Halve the potatoes if large. Place the potatoes in a medium pot and cover with salted water. Bring to a boil, 14 to 18 min., until tender. Drain and return to the pot. Add 2 tbsp butter (double for 4 portions) and ⅓ of the spices; stir well.
Start the beets & leeks
Meanwhile, peel and medium-dice the beets. In a medium bowl, combine the leeks, a drizzle of oil, ½ the remaining spices and S&P. On a lined sheet pan, toss the beets with a drizzle of oil and S&P. Roast, stirring halfway, 12 to 14 min., until partially cooked. Remove from the oven and add the leeks. Roast, 3 to 5 min., until beginning to soften.
Mise en place
Meanwhile, in a small bowl, combine the honey and ½ the mustard. Thinly slice the scallions crosswise. Zest and juice the lemon. Pat the salmon dry with paper towel; season with the remaining spices and S&P.
Finish the beets, leeks & salmon
When the beets and leeks are beginning to soften, remove from the oven and add the salmon; brush with the honey-mustard mixture. Roast, 5 to 7 min., until the vegetables are tender and the salmon* is browned and cooked as desired.
Dress the potatoes
To the pot of potatoes, add the lemon zest (start with ½), lemon juice (start with ½), ½ the scallions and the remaining mustard; stir well.
Plate your dish
Divide the potatoes, beets, leeks and salmon between your plates. Garnish with the remaining scallions. Bon appétit!
*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
