Salmon \u00e0 l’orange a luxurious meal from the comfort of your very own kitchen\u2014in 40 minutes, no less. There\u2019s 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<\/p>\n
Salad: <\/strong><\/p>\n Wash and dry produce.<\/strong><\/p>\n Dice potatoes<\/strong> into \u00bd-inch pieces.<\/p>\n Tip:<\/strong> For a smoother texture, peel potatoes<\/strong> first.<\/p>\n Place the potatoes<\/strong> in a large pot with a few thyme sprigs<\/strong> (you\u2019ll use the rest in Step 3) and enough salted water<\/strong> to cover by 2 inches. Bring to a boil and cook until potatoes<\/strong> are tender, 15-20 minutes.<\/p>\n Remove and discard thyme sprigs.<\/strong> Reserve \u00bd cup potato cooking liquid<\/strong>, then drain and return potatoes<\/strong> to pot.<\/p>\n Keep covered off heat until ready to mash.<\/p>\n Cook salmon:<\/strong><\/p>\n Meanwhile, pat salmon<\/strong> dry with paper towels, season all over with salt<\/strong> and pepper.<\/strong><\/p>\n Heat a drizzle of oil<\/strong> in a large, preferably nonstick, pan over medium-high heat. Add salmon<\/strong> to pan, skin side<\/strong>\u00a0down.<\/strong> Cook until skin<\/strong> is crisp, and fish<\/strong> 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<\/strong> step.)<\/p>\n Prep shallot for salad:<\/strong><\/p>\n While salmon<\/strong> cooks, halve, peel, and thinly slice half the shallot<\/strong>. Toss sliced shallot<\/strong> in a small bowl with half the vinegar<\/strong> (you\u2019ll use the rest in the next step), 1 tsp sugar,<\/strong> and a big pinch of salt<\/strong> and pepper.<\/strong><\/p>\n Prep & mix: <\/strong><\/p>\n Strip thyme leaves<\/strong> from the remaining sprigs<\/strong> until you have 1 tsp, roughly chopped leaves.<\/strong><\/p>\n Zest orange<\/strong> until you have 1 tsp. Halve orange,<\/strong> squeeze juice<\/strong> from one orange<\/strong> half into a separate small bowl.<\/p>\n Peel remaining orange<\/strong> half, dice into \u00bd-inch pieces (only for salad).<\/strong><\/p>\n To bowl with orange juice,<\/strong> stir in jam, stock concentrate,<\/strong> half the orange zest,<\/strong> and 2\u00bd tsp vinegar.<\/strong><\/p>\n Make sauce: <\/strong><\/p>\n Add chopped thyme<\/strong> to pan used for salmon<\/strong> over medium heat and cook until fragrant, 30 seconds.<\/p>\n Stir in orange juice mixture<\/strong> and bring to a simmer. Cook until thickened, 2- to 3 minutes.<\/p>\n Stir in 1 TBS butter<\/strong> until it is melted and emulsifies the sauce.<\/strong> Turn off heat.<\/p>\n Mash potatoes: <\/strong><\/p>\n Heat pot with drained potatoes<\/strong> over medium-low heat. Mash with sour cream<\/strong> and 1 TBS butter<\/strong> until smooth and creamy, adding splashes of reserved potato cooking liquid<\/strong> as needed.<\/p>\n Stir in a drizzle of oil<\/strong> and season with salt<\/strong> and pepper.<\/strong><\/p>\n Keep covered off heat until ready to serve.<\/p>\n For Salad:<\/strong> Finish & serve: <\/strong><\/p>\n Divide salmon,<\/strong> salad (if using), and mashed potatoes<\/strong> between plates. Spoon sauce<\/strong> over salmon<\/strong> and serve.<\/p>\n\n\n <\/p>\n","protected":false},"excerpt":{"rendered":" with Creamy Mashed Potatoes & Mixed Greens Almond Salad Yield: 2 Adapted from: Hello Fresh Salmon \u00e0 l’orange a luxurious meal from the comfort of your very own kitchen\u2014in 40 minutes, no less. There\u2019s 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 \u00bcoz thyme 10oz salmon 1orange 1\u00bdTBS sour cream 1oz apricot jam 1oz seafood stock concentrate…<\/p>\n\n
Cook potatoes: <\/strong><\/p>\n
In a large bowl, combine shallot pickling liquid<\/strong>, mustard,<\/strong> remaining orange zest,<\/strong> a large drizzle of olive oil,<\/strong> and a pinch of salt<\/strong> and pepper.<\/strong> Toss with mixed greens, pickled shallot, diced orange,<\/strong> and almonds.<\/strong> Season with salt<\/strong> and pepper.<\/strong><\/p>\n