Goodfood & Chef: Montréal Steak Spice Salmon
with Green Beans & Potato 'Risotto'
720 cals
30 mins
Description
Welcome to Goodfood & Chef! An opportunity for you to explore recipes with top Canadian talent, like Chuck Hughes, a familiar face from Montréal hotspot Garde Manger and from TV. His baked salmon winks to a hometown seasoning and he gives potatoes a deliciously cheesy, buttery treatment—inspired by his new cookbook, Chuck’s Home Cooking—on sale Oct. 1.
Contains:
Eggs • Milk • Mustard • Salmon • Sulphites
Ingredients
for 2 servings
(Double for 4 portions)
2 Sustainably-raised Atlantic salmon fillets (BAP-certified)
1 Garlic clove
1 Onion (or shallot)
450g Potatoes
300g Green beans (or string peas)
60ml Vegetable demi-glace
25g Grana Padano (contains rennet)
8g Montréal Steak House spices (sea salt, yellow mustard, black pepper, onion, garlic, dill seeds, thyme, caraway, coriander, paprika, sunflower oil, cayenne pepper)
Nutrition
Total fat | 37g |
Saturated Fat | 13g |
Sodium | 830mg |
Total carbs | 62g |
Sugar | 11g |
Protein | 39g |
Fibres | 9g |
Recipe Instructions
- Preheat the oven to 400°F.
- In a medium pot, combine the demi-glace and 3 cups water (double for 4 portions); bring to a simmer on medium-high.
- Halve, peel and small-dice the onion.
- Mince the garlic.
- Peel and small-dice the potatoes.
- Remove the stem ends of the green beans.
- In a large pot, heat a drizzle of oil on medium.
- Add the onion and sauté, 1 min., until fragrant.
- Add the garlic and sauté, 30 sec. to 1 min., until fragrant.
- Add the potatoes, ⅓ of the demi-glace mixture and S&P.
- Cook, stirring often, 3 to 4 min., until the liquid has absorbed.
- Meanwhile, pat the salmon* dry and drizzle with oil; season with the spices.
- In a medium bowl, combine the green beans, a drizzle of oil and S&P.
- Arrange on a lined sheet pan and bake, 6 to 10 min., until cooked through.
- Tilapia: Bake, 7 to 9 min., until cooked through.
- To the pot of potatoes, add all but 3 tbsp of the remaining demi-glace mixture (double for 4 portions).
- Cook, stirring occasionally, 8 to 10 min., until softened and the liquid is absorbed.
- If the potatoes are not tender, add the remaining demi-glace mixture.
- Add the cheese, 2 tbsp butter (double for 4 portions) and S&P (if needed).
- Cook, stirring often, 1 min., until the butter has melted.
- Divide the potato 'risotto' and green beans between your plates.
- Top with the salmon. Bon appétit!
