Protein Boost | Printanière Veggie Platter with Salmon & ‘Bearnaise’ Mayo
Hard-Boiled Eggs & Buttery Herbed Bulgur
Cooking time
20 minutes
Servings
2/4
Calories
870 /serving
Power up on proteins! Add salmon to your meal with our Protein Boost option. Vive le printemps! French spring inspiration creates chic plates, which pay homage to Béarnaise, a classic among creamy sauces. Mayo spiked with fresh tarragon, garlic and champagne vinegar is ready for dunking. Pluck from your choice of roasted asparagus, Brussels sprouts and hard-boiled eggs, served on a comforting mound of buttery bulgur flecked with dried herbs.
We will send you:
- 2 Sustainably-raised Atlantic salmon fillets (BAP-certified)
- 1 Garlic clove
- 80g Bulgur
- 2 Hard-boiled eggs
- 1 Bunch of tarragon
- ½ Bunch of asparagus
- 60ml Mayonnaise
- 30ml Champagne vinegar
- 200g Brussels sprouts
- 7g Herb Harvest spices (basil, marjoram, thyme, parsley, rosemary, fennel, mint, salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, cayenne pepper)
Contains: Eggs, Milk, Salmon, Sulphites, Wheat
You will need:
1 or 2 tbsp Butter
Oil
Sheet pan
Parchment paper
Medium pot
Salt & pepper (S&P)
Large pan (non-stick if possible)
Total Fat
58 g
Saturated Fat
11 g
Sodium
610 mg
Total Carb
49 g
Sugars
5 g
Protein
44 g
Fibre
12 g
Preparation
Start the vegetables
Preheat the oven to 450°F. Remove the root ends of the Brussels sprouts lengthwise; halve lengthwise (quarter if large). On a lined sheet pan, toss with a drizzle of oil, ⅓ of the spices and S&P. Roast, 6 min., until partially cooked.
Finish the vegetables
Meanwhile, remove the woody ends of the asparagus. Mince the garlic. In a medium bowl, combine the asparagus, a drizzle of oil, ¾ of the garlic, ½ the remaining spices and S&P. When the Brussels sprouts are partially cooked, remove from the oven, stir and add the asparagus. Roast, 6 to 8 min., until browned and tender. Drizzle with ½ the vinegar.
Cook the bulgur
Meanwhile, in a medium pot, combine the bulgur, ¾ cup water (double for 4 portions), the remaining spices and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 6 to 8 min., until the bulgur is tender and the water has been absorbed. Add 1 tbsp butter (double for 4 portions). Fluff and keep warm.
Cook the salmon
Meanwhile, pat the salmon dry with paper towel; season with S&P. In a large pan (non-stick if possible), heat a drizzle of oil on medium-high. Add the salmon* and cook, 2 to 3 min. per side, until browned and cooked as desired.
Make the ‘béarnaise’ mayo
Meanwhile, pick the tarragon leaves off the stems; finely chop the leaves. In a small bowl, combine the mayo, tarragon, remaining garlic, remaining vinegar (start with ½) and S&P.
Finish & serve
Quarter the eggs lengthwise and drizzle with oil; season with S&P. Divide the bulgur between your plates. Top with the vegetables, salmon and eggs. Serve the ‘béarnaise’ mayo on the side. Bon appétit!
*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
