Seared Salmon 'Hollandaise'
over White Bean Sauté
Cooking time
15 minutes
Servings
2/4
Calories
410 /serving
You're keen on proteins, so you're plating the fish with hearty veggies: white beans and leafy greens splashed with vinegar. Your real point of pride is whirling whole-grain mustard into a quickie 'hollandaise' sauce, draped over pink fillets of salmon.
We will send you:
- 2 Sustainably-raised Atlantic salmon fillets (BAP-certified)
- 180g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 15ml Whole-grain mustard
- 50g Mayonnaise
- 398ml White kidney beans (canned)
- 15ml Apple cider vinegar
- 9g Zesty Herbs spices (garlic, dried carrots, spices, red bell pepper, sugar, curry powder (mustard) canola oil, onion, salt, black pepper, lemon oil, citric acid)
Contains: Eggs • Milk • Mustard • Salmon • Sulphites
You will need:
Large pan
Oil
Salt & pepper (S&P)
Strainer
3 or 6 tbsp Butter
Medium pan (non-stick if possible)
Total Fat
24 g
Saturated Fat
12 g
Sodium
940 mg
Total Carb
38 g
Sugars
3 g
Protein
16 g
Fibre
15 g
Preparation
Cook the salmon
- Pat the salmon dry; season with all but a pinch of the spices and S&P.
- In a medium 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.
Sauté the vegetables
- Meanwhile, drain and rinse the kidney beans.
- In a large pan, heat a drizzle of oil on medium-high.
- Add the spinach, remaining spices and S&P. Sauté, 2 to 3 min., until wilted.
- Add the kidney beans and ½ the vinegar. Sauté, 1 to 2 min., until warmed through.
Make the ‘hollandaise’ sauce
- In a medium bowl, microwave 3 tbsp butter (double for 4 portions), in 15 sec. increments, until melted.
- Add the mayo, mustard, remaining vinegar and S&P; stir well.
Plate your dish
- Divide the vegetables and salmon between your plates.
- Top the salmon with a spoonful of the ‘hollandaise’ sauce.
- Serve the remaining ‘hollandaise’ sauce on the side. Bon appétit!
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*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
