Chipotle-Ballymaloe Relish Glazed Double Salmon
with roasted baby potatoes- Mustard
- Fish
Ingredients
1 pack(s)
Passata
2 sachet(s)
Mexican Style Spice Mix
1 unit(s)
Bell Pepper
2 unit(s)
Scallion
1 pot(s)
Ballymaloe Tomato Relish
(Contains: Mustard)
1 sachet(s)
Chipotle Paste
400 grams
Salmon
(Contains: Fish)
1 sachet(s)
Vegetable Stock
500 grams
Baby Potatoes
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
to taste
Sugar
to taste
Butter
Nutrition Values
Utensils
Cooking steps
Preheat the oven to 240°C/220°C fan/gas mark 9.
Halve the potatoes lengthways, quartering any larger pieces, and pop them onto a lined baking tray. Drizzle with oil, half the Mexican spice mix and season with salt and pepper. Rub the oil over the potatoes then lay them cut-side down on the baking tray. Roast on the top shelf of the oven until fork tender, 25-35 mins.
Halve the pepper and discard the core and seeds. Chop into 2cm chunks. Trim and thinly slice the scallion.
Place a large pot over high heat with a drizzle of oil.
Once the oil is hot, add the pepper and fry until just soft, 3-4 mins. Continue to stir while it cooks.
Lower the heat to a medium-high and add the remaining Mexican spice and fry for another minute. Then add the stock, passata and a pinch of sugar. Cook for 5-6 mins. Once everything is cooked, add the chipotle and a splash of water if required to loosen the sauce. Season to taste with salt and pepper.
Meanwhile, place a pan over high heat with a drizzle of oil. Pat the salmon dry with kitchen paper.
Once hot, add the salmon fillets, skin-side down. Season with salt and pepper. 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.
Once the salmon is cooked, remove the pan from the heat and pour over the Ballymaloe relish, a splash of water and a knob of butter. Turn the fish carefully in the glaze.
Divide the roasted potatoes and glazed salmon between plates. Serve the bell pepper chipotle sauce on the fish and scatter the scallion over.
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