Updated Nov 24, 2014Today's Parent Shops President Choice® Products
Yukon Gold potatoes, peeled and cut into 1/2-in. pieces
thin carrots, sliced into 1/4-in. coins
chopped green beans
1 280-g pkg
frozen PC® Blue MenuTM Wild Sockeye skin-on salmon fillets, thawed
1/2 400-g pkg
frozen PC® Blue MenuTM Wild Argentinian scallops, thawed
35% cream, divided
- Cover potatoes with water in a medium saucepan and boil until fork-tender, 8 to 10 min.
- Heat a large non-stick frying pan over medium. Add oil, then carrots, onion and green beans. Cook, stirring occasionally, until carrots are tender, 5 to 7 min.
- Pat salmon dry with paper towels. Remove and discard skin from salmon, then cut salmon into bite-sized pieces. Toss salmon and scallops with flour and salt in a medium bowl. Add seafood to pan. Cook 2 min, then pour in 1⁄2 cup cream. Cook until thickened, 1 to 2 more min. Stir in lemon zest and juice. Spray an 8 x 8-in. baking dish with oil. Scrape seafood mixture into prepared dish.
- Position rack in top third of oven. Preheat broiler. Drain potatoes. Mash with remaining 1⁄4 cup cream and garlic salt. Spread over fish mixture. Broil in top third of oven until lightly golden, 5 to 7 min.