Amarillo Salmon and Potato Salad
with Romanesco broccoli and pickled red onionCalories
:
550 kcalProtein
:
35g proteinTotal
:
35 minutesDifficulty
:
EasyCalorie Smart
Allergens:
- Milk
- Fish
A recipe conveniently customised just to your liking.
Ingredients
Serving amount
500 grams
Baby Potatoes
20 grams
Amarillo Chilli Paste
75 grams
Yoghurt
(Contains: Milk)
1 unit(s)
Onion
1 unit(s)
Carrot
1 unit(s)
Garlic
1 sachet(s)
Garlic & Herbs
200 grams
Salmon Fillet
(Contains: Fish)
600 grams
Romanesco
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
Nutrition Values
Energy (kJ)2302 kJ
Energy (kcal)550 kcal
Fat19.5 g
of which saturates5.8 g
Carbohydrate58.2 g
of which sugars27 g
Dietary Fiber18.5 g
Protein35 g
Cholesterol80 mg
Salt2.7 g
Potassium1705.2 mg
Calcium192 mg
Iron0.6 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in your delivered box.
Utensils
•Grater
•Baking Sheet with Baking Paper
Cooking Steps
1
- Preheat the oven to 240°C/220°C fan/gas mark 9.
- Halve the potatoes lengthways, quartering any larger pieces.
- Cut the Romanesco broccoli into florets (like small trees), halving any large ones.
- Trim the carrot, then quarter lengthways (no need to peel). Chop widthways into small pieces.
- Peel and grate the garlic (or use a garlic press).
2
- Pop the Romanesco, potatoes and carrot onto a lined baking tray.
- Drizzle with oil, season with salt and pepper, then toss to coat.
- Spread out in a single layer.
- When the oven is hot, roast on the middle shelf until golden, 30-35 mins. Turn the tray halfway through.
TIP: Use two baking trays if necessary.
3
- Halve, peel and thinly slice the onion.
- Pop it into a small bowl and add 2 tbsp hot water (per 2P), ¼ tsp salt (per 2P) and ¼ tsp sugar (per 2P).
- Add a pinch of salt, mix together and set aside.
4
- Place a pan over high heat with a drizzle of oil.
- Pat the salmon dry with kitchen paper. Season with garlic herb mix, salt and pepper.
- Once pan is hot, add the salmon fillets, skin-side down. Cook for 4-5 mins, turn over, and cook for 3-4 mins on the other side. IMPORTANT: Wash hands and equipment after handling raw fish. Fish is cooked when opaque in the centre.
5
- In a large bowl, mix together the yoghurt, garlic, amarillo chilli paste, and a drizzle of oil.
- Season to taste with salt and pepper.
6
- Add the roast potatoes, Romanesco and carrot to the bowl with the yoghurt dressing. Toss until evenly coated.
- Divide the veg between bowls. Top with the salmon.
- To finish, scatter the pickled onion over the top.
