Baked Ballymaloe Relish Double Salmon
with braised cabbage and roasted sweet potatoCalories
:
771 kcalProtein
:
46.3g proteinTotal
:
40 minutesDifficulty
:
EasyHigh Veggie
Allergens:
- Fish
- Sulphites
- Mustard
A recipe conveniently customised just to your liking.
Ingredients
Serving amount
400 grams
Salmon
(Contains: Fish)
1 unit(s)
Cabbage
1 sachet(s)
Red Wine Vinegar
(Contains: Sulphites)
1 pot(s)
Ballymaloe Tomato Relish
(Contains: Mustard)
1 unit(s)
Apple
½ sachet(s)
Ground Cinnamon
2 unit(s)
Sweet Potato
1 unit(s)
Scallion
Not included in your delivery
1 tsp
Sugar
to taste
Salt
to taste
Pepper
to taste
Water
to taste
Oil
to taste
Butter
to taste
Sugar
Nutrition Values
Energy (kJ)3224 kJ
Energy (kcal)771 kcal
Fat33.4 g
of which saturates6.8 g
Carbohydrate76.5 g
of which sugars33.5 g
Dietary Fiber4.7 g
Protein46.3 g
Cholesterol160 mg
Salt12.7 g
Potassium1320.3 mg
Calcium166.9 mg
Iron3.1 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 the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Baking Sheet with Baking Paper
Cooking steps
1
- Preheat the oven to 240°C/220°C fan/gas mark 9.
- Chop the sweet potatoes into 2cm chunks (peeling optional).
- Add the sweet potato chunks to a large (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 top shelf until golden, 20-30 mins. Turn halfway through.
TIP: Use two baking trays if necessary.
2
- Lay the salmon fillets, skin-side up, onto a lined baking tray. Season with a drizzle of oil, salt and pepper.
- When the oven is hot, roast the salmon on the top shelf until cooked through, 10-15 mins. IMPORTANT: Wash hands and equipment after handling raw fish. Fish is cooked when opaque in the middle.
- Meanwhile, halve the cabbage, cut out and discard the tough core, then thinly slice. Quarter, core and thinly slice the apple (peeling optional).
3
- Place a pan over medium heat with a drizzle of oil.
- When hot, add the cabbage and a pinch of cinnamon and fry for 4-5 mins.
- Add the apple, red wine vinegar, 1 tsp sugar (per 2P), 150ml water (per 2P) and a large knob of butter.
- Cover and cook until the cabbage has softened, 15-20 mins. Taste and season with salt, pepper and more sugar as desired.
- Trim and thinly slice the scallion.
4
- Divide the braised cabbage and sweet potato between plates.
- Top with the salmon, spooning the Ballymaloe relish over the top.
- Finish with a scattering of scallion.
