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Oven-Baked Salmon with Dilled Beurre Nantais

over Red Rice, Kale & Beets

Cooking time

40 minutes

Servings

2/4

Calories

790 /serving

Give this fine-dining fish dish a shower—an April shower!—of dill fronds for a fresh spring feeling. You’ll be baking the salmon to its tenderest pink, building up layers of texture with hot-from-the-oven kale leaves and diced beets. Plate each serving starting with fluffy red rice and finishing with a French-style cheffy coup: a sauce of unctuous beurre nantais, riched up with cream and vinegar, and flecked with dill.

We will send you:

  • 2 Salmon fillets
  • 1 Bunch of dill
  • ½ Bunch of kale
  • 225g Yellow beets
  • 30ml White balsamic vinegar
  • 92g Organic red rice
  • 30ml Heavy cream
  • 9g Zesty Herbs spices (garlic, dehydrated carrots, red bell pepper, onion, chives, salt, spices, mustard, sugar, sunflower oil, lemon oil)

Contains: Salmon, Milk, Mustard, Sulphites

You will need:

Small pot
Medium pot
Peeler
Sheet pan
Olive oil
Oil
3 or 6 tbsp Butter
Salt & pepper
Parchment paper
Total Fat
51 g
Saturated Fat
20 g
Sodium
750 mg
Total Carbs
62 g
Sugars
11 g
Protein
41 g
Fibres
8 g
Preparation
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Cook the rice
Preheat the oven to 450°F. In a medium pot, combine the rice, 1 ½ cups water (double for 4 portions), ⅓ of the spice blend and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 35 to 40 minutes, until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 minutes. Drain the excess water if necessary. Fluff the cooked rice with a fork and set aside in a warm spot.
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Start the vegetables
While the rice cooks, peel and medium-dice the beets. On a lined sheet pan, toss the beets with a drizzle of oil and season with S&P. Arrange in a single, even layer and roast in the oven, 11 to 13 minutes, until beginning to brown.
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Mise en place
While the beets roast, remove the kale leaves from the stems, discarding the stems; roughly chop the leaves. Set aside a few dill fronds for garnish. Finely chop the remaining dill fronds and stems.
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Finish the vegetables & bake the salmon
In a medium bowl, combine the kale and a generous drizzle of olive oil; season with S&P. Pat the salmon fillets dry with paper towel; lightly oil the fillets and season with ½ the remaining spice blend and S&P. When the beets begin to brown, remove the pan from the oven and stir; arrange on one side of the sheet pan and add the kale to the other in a single, even layer. Arrange the salmon* on the bed of kale and return to the oven to bake, 8 to 12 minutes, until cooked through.
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Make the dilled beurre nantais
While the vegetables and salmon cook, heat a small pot on medium-high. Add the white balsamic vinegar and season with the remaining spice blend. Cook, 1 to 2 minutes, swirling the pot occasionally, until reduced by half. Reduce the heat to medium. Add the cream and continue to cook, 30 to 45 seconds. Gradually add 3 tbsp butter (1 tbsp at a time; double for 4 portions), stirring constantly, until all the butter has been combined. Stir in as much chopped dill as you’d like and season with S&P to taste.
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Plate your dish
Divide the rice, beets, kale and salmon between your plates. Spoon as much dilled beurre nantais as you’d like onto the salmon. Garnish with the dill fronds. Bon appétit!

*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.