Salmon with Ballymaloe Relish
with braised cabbage and roasted broccolini- Fish
- Sulphites
- Mustard
Ingredients
200 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
1 unit(s)
Onion
½ sachet(s)
Ground Cinnamon
2 unit(s)
Sweet Potato
Not included in your delivery
1 tsp
Sugar
to taste
Salt
to taste
Pepper
to taste
Water
to taste
Oil
to taste
Butter
Nutrition Values
Utensils
Cooking steps
Preheat the oven to 240°C/220°C fan/gas mark 9. 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.
Lay the salmon fillets, skin-side up, onto a lined baking tray. Lay the broccolini next to it. Season both 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.
Quarter, core and thinly slice the apple (peeling optional).
Halve the cabbage, cut out and discard the tough core, then thinly slice.
Halve, peel and thinly slice the onion.
Place a pan over medium-heat with a drizzle of oil.
When hot, add the cabbage, a pinch of cinnamon and onion and fry for 4-5 mins. Then add the apple, red wine vinegar, 1tsp sugar (per 2P) and a large knob of butter. Cover and cook for 10-12 mins, until the cabbage has softened. Season to taste with salt and pepper.
Divide the braised apple and cabbage between plates and top with the salmon. Spoon the Ballymaloe relish over the salmon. Serve the roasted broccolini by the side.
