roasted salmon / potato & white bean mash topped with sautéed greens

roasted salmon / potato & white bean mash topped with sautéed greens

Contents of your meal kit:

rainbow chard
white beans
red pepper flakes
white balsamic vinegar
dry stock base

Cookware needed: medium or large saucepan with lid, baking sheet, nonstick skillet

Finishing steps:

  1. Preheat oven to 425. Wash rainbow chard, and set aside on a towel to dry.
  2. Rinse and drain white beans. Finely chop garlic. Set everything aside.
  3. Cut potatoes into bite-sized chunks and place in a saucepan. Add water to cover potatoes and place a lid on the saucepan. Bring to a boil over high heat, then cook 7-10 minutes, or until fork tender, reducing heat as necessary. Continue with next steps while potatoes cook.
  4. Rub salmon with a small amount of oil and season with salt & pepper. Place on baking sheet and roast 10-15 minutes or until done to your liking.
  5. Meanwhile, remove leaves from the chard stems — do not discard the stems. Slice leaves into ½-inch ribbons and stems into ¼-inch slices. Heat a small amount of oil in a skillet over med-high heat. Once hot, sauté stems for 3-5 minutes or until tender. Add garlic, chard leaves, a pinch of red pepper flakes, and salt & pepper to taste. Sauté 1-2 minutes, or until just wilted. Stir in a splash of white balsamic, and remove from heat.
  6. When potatoes are done, add beans to the boiling water and cook 30 seconds or so, just to warm them through. Drain potatoes and beans and return to saucepan. Add a big drizzle of olive oil, then mash with a potato masher or fork. Combine stock base with hot tap water (see note). Add some of the stock until mash reaches the desired consistency. Season to taste with salt & pepper. Cover to keep warm.
  7. Divide potato & white bean mash between plates, top with sautéed greens. Serve alongside roasted salmon.

Notes: When combining stock base with water, use: ¼ cup for 2 portions, ½ cup for 4 portions, ¾ cup for 6 portions.