Crisp potatoes, kale, and a creamy dressing paired with pan fried-salmon
Source: Blue Apron
1. Pre-heat oven to 450
2. Coat russet potatoes in olive oil and sprinkle with salt and pepper. Roast 14-16 minutes.
3. In a small saucepan combine mustard seeds, honey, apple cider vinegar, and 2 tbsp water. Boil 1-2 minutes until fragrant.
4. Add olive oil to large pan add garlic, kale, salt, pepper and cook 2-3 minutes.
5. Add 1/4 cup water and cook another 2-4 minutes. Add to roasted potatoes in a serving bowl.
6. Add salmon skinless side down to pan kale was cooked in, cook 3-4 min then flip and cook 2-3 minutes.
7. Add sour cream to mustard seed mixture. Add 1/2 of this sauce to potatoes and kale. Stir to combine.
8. Drizzle salmon with a bit of olive oil and serve rest of sauce on the side.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (402g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 589 | ||
Calories from Fat: 264 (45%) | ||
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Amt Per Serving | % DV | |
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Total Fat 29.3g | 39 % | |
Saturated Fat 7.7g | 38 % | |
Monounsaturated Fat 8.2g | ||
Polyunsanturated Fat 7.9g | ||
Cholesterol 117.3mg | 36 % | |
Sodium 135.1mg | 5 % | |
Potassium 1472.7mg | 39 % | |
Total Carbohydrate 34.7g | 10 % | |
Dietary Fiber 2.3g | 9 % | |
Sugars, other 32.5g | ||
Protein 44.9g | 64 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 589
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