Cajun Salmon and Colcannon
with peas and garlic butter sauce
Salmon coated in a blend of Cajun spices accompanies creamy kale colcannon and vibrant green peas in a simple yet delicious dish that makes for the perfect weeknight meal.
Tags:
Under 650 calories
•Discovery
•Climate Conscious
Allergens:
Fish
•Celery
•Sulphites
Total Time40 minutes
Cooking Time30 minutes
DifficultyEasy
Ingredients
Serving amount
200 grams
Salmon
(Contains Fish)
80 grams
Kale
2 unit(s)
Garlic
1 sachet(s)
Vegetable Stock
(Contains Celery)
½ sachet(s)
Apple Cider Vinegar
(Contains Sulphites)
1 unit(s)
Shallot
120 grams
Peas
3 unit(s)
Potatoes
1 sachet(s)
Cajun Spice Mix
(Contains Sulphites)
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Water
to taste
Butter
to taste
Milk (Optional)
to taste
Oil
to taste
Flour
Nutrition Values
Energy (kJ)2562 kJ
Energy (kcal)612 kcal
Fat23.6 g
of which saturates4.3 g
Carbohydrate72.3 g
of which sugars8 g
Dietary Fiber0 g
Protein31.4 g
Cholesterol0 mg
Salt3.15 g
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
•Grater
•Potato Masher
•Pan with Lid
•Colander
•Pot with Lid
Instructions
1
- Boil a large pot of salted water.
- Chop the potatoes into 2cm chunks.
- Strip the leafy part of the kale from the stem. Tear into small pieces. Discard the stem.
- Add the potatoes to the boiling water. Cook until fork tender, 12-18 mins. Add the kale in the final 2-3 mins of cooking time.
- Drain in a colander and return to the pot. Mash together with a knob of butter and a splash of milk or water. Season with salt and pepper. Cover to keep warm.
2
- Meanwhile, peel and grate the garlic (or use a garlic press).
- Halve, peel and chop the shallot into small pieces.
3
- Place a pan over medium heat with a drizzle of oil.
- Once hot, fry the shallot until softened, 4-5 mins.
- Add the garlic and cook until fragrant, 30 secs.
- Pour in half the apple cider vinegar (double for 4p) and allow to evaporate.
4
- Add 1 tsp flour (double for 4p) to the pan and mix well to incorporate.
- Stir in 100ml water (double for 4p) along with the stock powder.
- Bring to the boil. Lower the heat and mix in 1 tbsp butter (double for 4p).
- Simmer until the butter has melted and the sauce has thickened slightly, 1-2 mins.
- Remove from the heat and cover to keep warm.
TIP: If necessary, reheat the sauce just before serving.
5
- Place a separate pan over high heat with a drizzle of oil.
- Toss the salmon with Cajun spice, salt, pepper and a drizzle of oil.
- Once hot, add the salmon to the pan, 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.
- When 2 mins of cooking time remain, add the peas to the pan and allow to warm through.
6
- Divide the colcannon between plates.
- Serve the Cajun salmon and peas alongside.
- Drizzle the garlic butter sauce over the salmon.
