Double Salmon Hollandaise
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Double Salmon Hollandaise

Double Salmon Hollandaise

with parsley butter potatoes and salad

The richness of hollandaise sauce is the perfect pairing for the flaky fried salmon in this recipe.

Tags:
Family Friendly
Allergens:
Mustard
Egg
Milk
Sulphites

The quantities provided above are averages only.

Total Time30 minutes
Cooking Time35 minutes
DifficultyEasy

Ingredients

Serving amount

400 grams

Salmon

500 grams

Baby Potatoes

5 grams

Parsley

100 grams

Hollandaise Sauce

(Contains Mustard, Egg, Milk)

40 grams

Salad Leaves

1 sachet(s)

Balsamic Glaze

(Contains Sulphites)

½ unit(s)

Apple

125 grams

Radish

Not included in your delivery

1 tbsp

Butter

1 tbsp

Oil

to taste

Oil

to taste

Salt

to taste

Pepper

to taste

Sugar

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Nutrition Values

Energy (kJ)3699 kJ
Energy (kcal)884 kcal
Fat53.9 g
of which saturates14.4 g
Carbohydrate55.8 g
of which sugars9.9 g
Dietary Fiber0.2 g
Protein47.6 g
Cholesterol160 mg
Salt1.01 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

Colander
Pot with Lid

Cooking Steps

Get Prepped
1
  • Boil a large pot of salted water for the potatoes.
  • Halve the potatoes (quarter larger potatoes).
  • Chop half the apple (per 2P) into thin slices.
  • Trim and quarter the radish.
Boil the Potatoes
2
  • When water is boiling, add the potatoes, lower the heat to medium and cook until fork tender, 15-20 mins.
  • Once cooked, drain in a colander and return to the pot, off the heat. 
  • Cover with a lid to keep warm.

TIP: If you’re in a hurry you can boil the water in your kettle.

Cook the Salmon
3
  • Place a pan over high heat with a drizzle of oil.
  • Pat the salmon dry with kitchen paper. Season with salt and pepper.
  • Once hot, add the salmon fillets, skin-side down.
  • Cook for 4-5 mins, turn over, and cook for 3-4 mins on the other side. IMPORTANT: Wash hands and equipment after handling raw fish. Fish is cooked when opaque in the centre.
  • Remove from the pan and cover to keep warm.
Make the Dressing
4
  • Meanwhile, add the balsamic glaze to a salad bowl along with 1 tbsp oil (per 2P).
  • Mix together and season with salt and pepper, then set aside.
  • Just before serving, toss the salad leaves, apple and radish through the dressing.
Finishing Touches
5
  • Meanwhile, pour the hollandaise into the now empty pan and gently warm through on medium heat. Season to taste with salt, pepper and sugar.
  • When the potatoes are cooked and drained, add 1 tbsp of butter (per 2P) to the pot.
  • Toss the potatoes until the butter has melted.
  • Season with salt and pepper.
Serve and Enjoy
6
  • When everything is ready, share the salmon between plates.
  • Serve the salad and potatoes alongside.
  • Drizzle the sauce over the salmon to finish.