How to make
Ingredients
2 pkg (280 g each)
frozen PC® Blue Menu® Atlantic Salmon Skinless Boneless Fillets (4 fillets total), thawed and patted dry1 tsp (5 mL)
salt, divided1/2 tsp (2 mL)
freshly ground black pepper4 tsp (20 mL)
mayonnaise2 tbsp (30 mL)
finely chopped shelled pistachios4 tsp (20 mL)
panko bread crumbs2 tsp (21 mL)
chopped fresh parsley1 lb (454 g)
mini yellow-fleshed potatoes, scrubbed1/2 lb (227 g)
fresh green beans, trimmed4 tsp (20 mL)
Dijon mustard2 tsp (10 mL)
white wine vinegar1/2 tsp (2 mL)
honey2 tbsp (30 mL)
extra-virgin olive oil2 tbsp (30 mL)
roughly chopped fresh chives
How to make
- Step 1
Preheat oven to 375°F (190°C). Line baking sheet with parchment paper.
- Step 2
Bring large saucepan of salted water to a boil.
- Step 3
Arrange salmon in single layer on prepared baking sheet; sprinkle with 1/2 tsp (2 mL) salt and 1/4 tsp (1 mL) pepper, dividing evenly. Spread 1 tsp (5 mL) mayonnaise over top of each salmon fillet. Stir together pistachios, panko and parsley in small bowl; pat evenly onto tops of salmon, pressing gently into mayonnaise to adhere.
- Step 4
Bake until salmon flakes easily when tested with fork, 12 to 14 minutes.
- Step 5
While salmon is baking, add potatoes to boiling water; cook 7 minutes. Add beans to saucepan with potatoes; cook until potatoes are fork-tender and beans are tender-crisp, 2 to 3 minutes. Drain.
- Step 6
While potatoes are boiling, whisk together mustard, vinegar, honey and remaining 1/2 tsp (2 mL) salt and 1/4 tsp (1 mL) pepper in large bowl; drizzle in oil, whisking constantly.
- Step 7
Add hot potatoes and beans to mustard mixture; toss to coat. Add chives; toss to combine.
- Step 8
Divide potato mixture among serving plates. Top with salmon, dividing evenly.
