Crispy Butterfly Salmon

Name: Crispy Butterfly Salmon with Boiled Potatoes, Lemony Mustard Sauce and Green Salad
Total time: 35 min
Yield: 2, 3 or 4 people
Ingredients: 350 Grams of Skin-on salmon fillet; 1 Tbsp of Vegetable oil; 1 Tsp of Salt; 1 Tsp of Black pepper; 600 Grams of Potatoes; 60 Grams of Sour cream; 6 Grams of Dijon mustard; 1 Piece of Lemon; 1 Tsp of Salt; 300 Grams of Romaine lettuce; 15 Grams of Honey; 2 Tbsp of Olive oil; 1 Tsp of Salt; 1 Tsp of Black pepper

with Boiled Potatoes, Lemony Mustard Sauce and Green Salad

Simple yet packed with flavours!

433 Reviews

Cals 658 · Prot 44 · Carbs 55 · Fat 32

Tips for Kids

35 min

Crispy Butterfly Salmon with Boiled Potatoes, Lemony Mustard Sauce and Green Salad

Simple yet packed with flavours!

433 Reviews

Cals 658 · Prot 44 · Carbs 55 · Fat 32

Tips for Kids

Ingredients

Salmon

Skin-on salmon fillet 6*

350 Grams

Vegetable oil

1 Tbsp

Salt

0.5 Tsp

Black pepper

0.5 Tsp

Potatoes

600 Grams

Sauce

Sour cream 4*

60 Grams

Dijon mustard 13*

6 Grams

Lemon

1 Piece

Salt

0.5 Tsp

Salad

Romaine lettuce

300 Grams

Honey

15 Grams

Olive oil

2 Tbsp

Salt

0.5 Tsp

Black pepper

0.5 Tsp

Allergens

*6 Fish, *4 Milk, *13 Mustard

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	2753 / 658
Fats (g)	32
of which saturated (g)	8.5
Carbohydrates (g)	55
of which sugars (g)	11.7
Fibers (g)	12.9
Proteins (g)	44.4
Salt (g)	0.4

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Boil potatoes

Bring a pot of salted water to the boil.
Peel and chop the potatoes into bite-sized pieces.
Add them to the pot and cook for 15-20 min or until tender.

2 Make sauce

Meanwhile, in a small bowl mix together the sour cream, mustard and a good squeeze of lemon juice.
Season with salt.
This is your lemony mustard sauce.

Tip! If cooking for kids, keep the sauce simple and reserve a portion of the sour cream before adding the mustard and lemon juice.

3 Prep salad

Finely chop the lettuce leaves and add to a large bowl.
In a small bowl mix together the honey, olive oil, a squeeze of lemon juice, a pinch of salt and black pepper.

Tip! If cooking for kids, keep the lettuce plain and serve the dressing to the side.

4 Butterfly salmon

Portion the salmon into individual fillets.
Using a sharp knife, make a deep incision along each salmon fillet, lengthways.
The incision should reach through to the skin of the salmon, but not slice through it.
Finally, turn each salmon piece out as though opening a book.
The intact salmon skin should function as the book's spine.

5 Fry salmon

Heat a large non-stick pan over a medium-high heat with a drizzle of oil.
Once hot, add the salmon and cook for 3-4 min on either side until crispy and cooked through.
Season with salt and black pepper.

Tip! Start by frying the smooth surface of the butterfly first.

6 Serve

Divide the salmon among plates.
Serve with the green salad, potatoes and lemony mustard sauce to the side.

Tip! If cooking for kids, flake the salmon into smaller bite-sized pieces and plate it separately. Serve the potatoes and the plain lettuce to the side along with the plain sour cream.