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:

white beans
dry stock base
sierra gold potatoes
red pepper flakes
white balsamic vinegar

Equipment needed: medium or large saucepan, baking sheet, nonstick skillet

Finishing steps:

  1. Preheat oven to 425. Rinse and drain white beans, finely chop garlic, and slice rainbow chard into ½-inch ribbons. Combine stock base with water (see note). Set everything aside.
  2. Cut potatoes into bite-sized chunks and place in a saucepan. Cover with water and lid, and bring to a boil over high heat. Once boiling, cook for 7-10 minutes, or until fork tender, reducing heat as necessary.
  3. Meanwhile, 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.
  4. 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. Add some of the stock until mash reaches the desired consistency. Season to taste with salt & pepper. Cover to keep warm.
  5. Heat a small amount of oil in a skillet over med-high heat. Once hot, sauté garlic for 30 seconds. Add chard, red pepper flakes, and salt & pepper to taste. Sauté 1-2 minutes, or until just wilted. Add a splash of white balsamic to the skillet, and stir through. Remove from heat.
  6. Divide potato & white bean mash between plates, top with sautéed greens. Serve alongside roasted salmon.

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