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Scandinavian-Style Salmon with Mustard-Dill Sauce

Quick-Pickled Vegetables over Pearl Barley

Cooking time

35 minutes

Servings

2/4

Calories

860 /serving

A fresh salmon plate always brightens our day. This colourful Scandinavian-inspired salmon dish offers rays of sunshine thanks to roasted spiced beets and hints of lemon, apple and mustard. Pan-sear the salmon, then coat in a mustard-dill sauce so that it takes on a nice gloss. Give the dish a mouth-puckering twist by quick-pickling the roasted beets and cucumbers in a tarty lemon marinade. Cap things off with a comforting bed of spiced pearl barley.

We will send you:

  • 2 Salmon fillets
  • 2 Cucumbers
  • 1 Lemon
  • 1 Shallot (or onion)
  • 1 Bunch of dill
  • 225g Yellow beets
  • 30ml Apple cider vinegar
  • 14g Honey
  • 60ml Vegetable demi-glace
  • 10g Dijon mustard
  • 200g Pearl barley
  • 9g Zesty Herb spice blend (garlic, dehydrated carrots, red bell pepper, onion, chives, salt, spices, mustard, sugar, sunflower oil, lemon oil)

Contains: Salmon, Mustard, Sulphites, Wheat, Barley

You will need:

Medium pot
Large pan (non-stick if possible)
Strainer
Sheet pan
Olive oil
Oil
Salt & pepper
Parchment paper
Peeler
Total Fat
29 g
Saturated Fat
6 g
Sodium
780 mg
Total Carb
110 g
Sugars
20 g
Protein
43 g
Fibre
21 g
Preparation
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Roast the beets
Preheat the oven to 400°F. Bring a medium pot of salted water to a boil. Peel and medium-dice the beets. On a lined sheet pan, toss the beets with a drizzle of olive oil; season with ¼ of the spice blend and S&P. Arrange in a single, even layer and roast in the oven, stirring halfway through, 20 to 25 minutes, until tender when pierced with a fork.
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Cook the pearl barley
While the beets roast, to the pot of boiling water, add the pearl barley, ⅓ of the remaining spice blend and cook, 24 to 28 minutes, or until tender. Thoroughly drain the barley and return to the pot. Toss with a drizzle of oil to prevent sticking. Set aside in a warm spot.
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Mise en place
While the pearl barley cooks, juice ½ the lemon and cut the other ½ into wedges. Halve the cucumbers lengthwise; slice crosswise into ¼ inch half-moons. Peel, halve and slice the shallot. Finely chop the dill stems and fronds. In a medium bowl, make the quick-pickle marinade by combining the shallot, ½ the apple cider vinegar, ½ the honey and ⅓ of the dill; season with ½ the remaining spice blend and generously with S&P.
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Pickle the vegetables & make the sauce
While the pearl barley continues to cook, quick-pickle the vegetables by adding the cucumbers and beets to the bowl of marinade; season with S&P and stir to combine. In a small bowl, make the mustard-dill sauce by combining the Dijon mustard, demi-glace, ½ the remaining dill, the remaining honey, the remaining apple cider vinegar and 1 tbsp of both the lemon juice and olive oil (double both for 4 portions); season with S&P to taste. Mix until smooth.
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Cook the salmon
In a large pan (non-stick if possible), heat a drizzle of oil on medium-high. Pat the salmon fillets dry with paper towel; season with remaining spice blend and S&P. Add the seasoned salmon* to the pan and cook on one side, 1 to 2 minutes. Add the mustard-dill sauce to the pan; flip the salmon and continue cooking, stirring and spooning the sauce over the fish, 1 to 2 minutes, until the salmon is cooked as desired and the sauce has thickened (if the sauce breaks, add 1 tsp water).
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Plate your dish
Divide the pearl barley between your bowls. Top with the salmon, sauce and pickled vegetables. Garnish with the remaining dill. Serve the lemon wedges on the side. Bon appétit!

*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.