with Creamy Mashed Potatoes & Mixed Greens Almond Salad

Yield: 2

Adapted from: Hello Fresh

Salmon à l’orange a luxurious meal from the comfort of your very own kitchen—in 40 minutes, no less. There’s pan-seared salmon glazed in a savory-sweet, thyme-flecked orange sauce, creamy mashed potatoes, and a mixed greens salad bursting with juicy orange segments, pickled shallot, and almonds.
Prep: 10 Cook: 40

• 12oz potatoes
• ¼oz thyme
• 10oz salmon
• 1orange
• 1½TBS sour cream
• 1oz apricot jam
• 1oz seafood stock concentrate
• 2½tsp red wine vinegar
• salt & pepper
• sugar
• olive oil
• cooking oil
• butter

Salad:

• 1shallot
• 2oz mixed greens
• 2½tsp red wine vinegar
• ½oz sliced almonds
• 2tsp Dijon mustard

Cook potatoes:

Wash and dry produce.

Dice potatoes into ½-inch pieces.

Tip: For a smoother texture, peel potatoes first.

Place the potatoes in a large pot with a few thyme sprigs (you’ll use the rest in Step 3) and enough salted water to cover by 2 inches. Bring to a boil and cook until potatoes are tender, 15-20 minutes.

Remove and discard thyme sprigs. Reserve ½ cup potato cooking liquid, then drain and return potatoes to pot.

Keep covered off heat until ready to mash.

Cook salmon:

Meanwhile, pat salmon dry with paper towels, season all over with salt and pepper.

Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add salmon to pan, skin side down. Cook until skin is crisp, and fish is almost cooked through, 5- to 7 minutes. Flip and cook until cooked through, 1- to 2-minutes more. Turn off heat. Transfer to a plate. (Keep empty pan handy for sauce step.)

Prep shallot for salad:

While salmon cooks, halve, peel, and thinly slice half the shallot. Toss sliced shallot in a small bowl with half the vinegar (you’ll use the rest in the next step), 1 tsp sugar, and a big pinch of salt and pepper.

Prep & mix:

Strip thyme leaves from the remaining sprigs until you have 1 tsp, roughly chopped leaves.

Zest orange until you have 1 tsp. Halve orange, squeeze juice from one orange half into a separate small bowl.

Peel remaining orange half, dice into ½-inch pieces (only for salad).

To bowl with orange juice, stir in jam, stock concentrate, half the orange zest, and 2½ tsp vinegar.

Make sauce:

Add chopped thyme to pan used for salmon over medium heat and cook until fragrant, 30 seconds.

Stir in orange juice mixture and bring to a simmer. Cook until thickened, 2- to 3 minutes.

Stir in 1 TBS butter until it is melted and emulsifies the sauce. Turn off heat.

Mash potatoes:

Heat pot with drained potatoes over medium-low heat. Mash with sour cream and 1 TBS butter until smooth and creamy, adding splashes of reserved potato cooking liquid as needed.

Stir in a drizzle of oil and season with salt and pepper.

Keep covered off heat until ready to serve.

For Salad:
In a large bowl, combine shallot pickling liquid, mustard, remaining orange zest, a large drizzle of olive oil, and a pinch of salt and pepper. Toss with mixed greens, pickled shallot, diced orange, and almonds. Season with salt and pepper.

Finish & serve:

Divide salmon, salad (if using), and mashed potatoes between plates. Spoon sauce over salmon and serve.