Steelhead + Horseradish Dill Cream

with Potatoes and Carrots

25 min

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We love how simple yet sophisticated this dish is, not to mention how quickly it comes together. An enticing dill and horseradish-spiked cream finishes this beautifully balanced meal of seared wild salmon fillets, garlic buttered nugget potatoes and slender green beans.
Contains: Milk, Mustard, Seafood, and Sulphites.

May Contain: Egg, Peanuts, Sesame, Soy, Tree Nuts, Wheat, and Gluten.

What We'll Send

Carrot Stick 3"
Dill Fresh
Steelhead
Horseradish Sauce
Lemon
Sour Cream
Yukon Gold Nugget Potatoes
Garlic
Allergen Notice: We cannot guarantee the complete absence of food allergens. Our meals are prepared in a facility that contains allergens including tree nuts, peanuts, fish, shellfish, milk, soy, eggs, wheat, gluten, mustard, sesame, and sulphites. Though best practices are used when preparing the meal kits, inadvertent cross-contamination may occur.
Our just-in-time sourcing system may occasionally require us to substitute an ingredient in recipes. Always check the recipe card(s) in your delivery to confirm allergen information.

Nutrition
Calories 529
Fat 33g
Protein 16g
Carbohydrates 47g

Cooking Directions

1

Cook Potatoes
- Cut potatoes into 1 inch pieces.
- Add potatoes to a pot with 1 1/2 litres salted water.
- Bring to a boil over high heat.
- Cook potatoes for 13-15 minutes or until fork tender.

2

Prepare Ingredients
- Wash dill and lemon.
- Pick and chop dill leaves.
- Cut lemon in half.

3

Prepare Horseradish Sauce
- In a small bowl, stir together sour cream, horseradish, dill, half of the lemon juice to taste with a generous amount of black pepper to taste.

4

Cook Steelhead
- Heat 2 tbsp. olive oil in a large skillet over medium-high.
- Drain steelhead and pat dry with paper towel.
- Season well with salt and pepper.
- Add steelhead to skillet and cook 2-3 minutes per side, or until it just begins to flake.

5

Cook Vegetables
- Meanwhile, when potatoes from Step 1 are almost tender, add carrots to water. Cook for 3-5 minutes or until tender.
- Drain vegetables in a fine mesh sieve.
- Place vegetables back into pot. Season with 2 tbsp. butter, garlic, and salt and pepper to taste.

6

Serve
- Divide vegetables onto serving plates.
- Place a piece of steehead on the side. Spoon horseradish sauce on top.
- Serve with any remaining lemon on the side.
- Enjoy!

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