Almond Crusted Salmon with Havarti Mashed Potatoes

Salmon filets coated in a nutty almond crust. Accompanied by sauteed spinach with caramelized onion and garlic and creamy havarti mashed potatoes.

Difficulty: Medium

Time: 35-40 Minutes

This dish is Gluten-Free

Calories: 690

ABOUT THE DISH

Spinach is a leafy green vegetable in the same family as Swiss chard and beets. It is very popular in the Mediterranean region and considered one of the most nutrient-rich foods on the planet.

Havarti is a creamy, semi-soft cow’s milk cheese that originated in Denmark.

Ingredients

Salmon Filets

Russet potato

Green onion

Onions

Almonds

Garlic

Sugar

Butter

Sour cream

Egg

Spinach

Featured Ingredient Partners:

Yukon gold potatoes: Hugh's Garden

Julienne To slice into thin strips about the size of matchsticks.

Zest The peel of, or grating of a citrus peel for flavor.

To Taste Words in a recipe that indicate the food should be tasted before adding any seasoning.

Medium pot

Large saute pan

Step 1: MISE EN PLACE

Read through the recipe before getting started. Pre heat the oven to 425ºF. Rinse and dry all produce. Using a food processor (if available) add the almonds and pulse until it resembles coarse bread crumbs. Or use a knife and chop almonds for close to the same result. Remove the bottom inch of the swiss chard stem then rough chop. Peel and julienne the yellow onion. Remove the root from the green onion and slice. Mince the garlic. Peel and dice the russet potatoes. Zest lemon, then cut in half and juice. Remove the salmon from the package and pat dry.

Step 2: COOK THE POTATOES

Place the potatoes into a medium pot and cover by 2 inches with cold water. Bring to a boil and cook for about 10-15 minutes or until the potatoes are tender and do not cling to a fork or knife when pierced. While the potatoes are cooking, move on to prepare the salmon (step #3).

Step 3: ROAST THE SALMON

Mix together the sugar and almond crumbs into a shallow dish that the salmon will fit into. Crack and beat the egg into another shallow dish and season with a pinch of salt and pepper. Dip each salmon filet into the egg to coat. Gently shake off any excess, then dip salmon into the almond crumbs to coat all over. Place salmon filets onto a foil lined sheet pan and roast in the oven for 10-12 minutes until the salmon is firm and cooked through. USDA recommends fish be cooked to an internal temperature of 145ºF.

Step 4: SAUTE THE VEGETABLES

In the same large sauté pan used for the salmon, add 1 Tbsp. of oil over medium heat. Add the onion and sauté for 4-5 minutes. When the onion is soft and translucent, add the garlic and Swiss chard and sauté 1-2 minutes, until the chard is just wilted. Turn off heat.

Step 5: FINISH THE POTATOES

Mash the potatoes with a wooden spoon, large fork or potato masher. Stir the butter, sour cream and havarti into the warm potatoes to melt and mash potatoes more if needed. Stir in green onion and season with salt and pepper to taste.

Step 6: PLATE YOUR DISH

Divide the havarti mashed potatoes between 2 plates. Top with the Swiss chard and the salmon. Enjoy!