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Crumbed Salmon and Sweet Potato Chunks

Crumbed Salmon and Sweet Potato Chunks

with tomato side salad

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A recipe conveniently customised just to your liking.

Allergens:

Fish

•Egg

•Mustard

•Cereals containing gluten

•Wheat

•Celery

•Sulphites

The quantities provided above are averages only.

Total40 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

200 grams

Salmon

(Contains: Fish)

2 sachet(s)

Mayo

(Contains: Egg, Mustard)

1 pack(s)

Breadcrumbs

(Contains: Cereals containing gluten, Wheat)

1 sachet(s)

Demi-Glace

(Contains: Celery)

2 unit(s)

Sweet Potato

40 grams

Salad Leaves

2 unit(s)

Tomato

1 sachet(s)

Balsamic Glaze

(Contains: Sulphites)

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Water

to taste

Butter

Nutrition Values

Energy (kJ)2761 kJ

Energy (kcal)660 kcal

Fat25.9 g

of which saturates4.1 g

Carbohydrate82.7 g

of which sugars18.9 g

Dietary Fiber2.2 g

Protein29.1 g

Cholesterol80 mg

Salt4 g

Potassium1115 mg

Calcium75 mg

Iron2.3 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

•Grater

•Baking Sheet with Baking Paper

Cooking steps

Make the Sweet Potatoes

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 the tray halfway through.

TIP: Use two baking trays if necessary.

Prep the Salad

2

Cut the tomato into 2cm chunks.
Just before serving, toss the tomato with the salad leaves, balsamic glaze and a drizzle of oil.
Season to taste with salt and pepper.

Crumb the Salmon

3

In a bowl, season the breadcrumbs with salt and pepper.
Season the salmon with salt and pepper. IMPORTANT: Wash hands and equipment after handling raw salmon and its packaging.
Spread the mayo over each fillet until completely coated.
One at a time, press each fillet into the breadcrumbs, repeating on all sides to achieve an even crust.

Cook the Salmon

4

Place a large pan over medium-high with a good glug of oil.
Once hot, add the salmon. Cook for 4-5 mins, turn over, and cook for 3-4 mins on the other side. IMPORTANT: Fish is cooked when opaque in the middle.

Warm the Sauce

5

Return the pan to medium heat with a knob of butter.
When melted, add the demi-glace and cook, stirring until warmed through, 1-2 mins.

TIP: Add a splash of water to loosen the sauce if necessary.

Dish Up

6

Divide the sweet potato chunks between plates.
Serve crumbed salmon, tossed salad and demi-glace sauce alongside.

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