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Roast Salmon in Sweet Chilli Glaze

Roast Salmon in Sweet Chilli Glaze

Roast Salmon in Sweet Chilli Glaze

with chips and carrots

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A recipe conveniently customised just to your liking.

Tags:

Calorie Smart

•Quick Prep

•Family Friendly

Allergens:

Fish

•Barley

•Cereals containing gluten

•Wheat

The quantities provided above are averages only.

Total40 minutes

Cooking Time10 minutes

DifficultyEasy

Ingredients

Serving amount

600 grams

Potatoes

1 unit(s)

Onion

2 unit(s)

Carrot

200 grams

Salmon

(Contains: Fish)

1 sachet(s)

Sweet Chilli Sauce

1 sachet(s)

Italian Herbs

1 sachet(s)

Chicken Stock

(Contains: Barley, Cereals containing gluten, Wheat)

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Water

Nutrition Values

Energy (kJ)2568 kJ

Energy (kcal)614 kcal

Fat17.5 g

of which saturates4.4 g

Carbohydrate86.6 g

of which sugars23.5 g

Dietary Fiber8.3 g

Protein28.7 g

Cholesterol80 mg

Salt1.3 g

Potassium1125.4 mg

Calcium34.3 mg

Iron0.6 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

Roast the Potatoes

1

Preheat your oven to 240°C/220°C fan/gas mark 9.
Chop the potatoes lengthways into 1cm slices, then chop into 1cm chips (peeling optional).
Pop the chips onto a lined baking tray.
Toss with half the Italian herbs, salt, pepper and a drizzle of oil. Spread out in a single layer.
When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn the tray halfway through.

TIP: Use two baking trays if necessary.

Prep the Veg

2

Meanwhile, halve and peel the onion, then cut each half into three wedges.
Trim the carrots, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons.
Pop the carrots and onion onto a separate lined baking tray.
Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer. Roast in the oven, 15-20 mins.

Cook the Salmon

3

After the veg has cooked for 15 mins, lay the salmon next to the veg.
Rub with remaining Italian herbs, salt, pepper and a drizzle of oil.
Roast on the middle shelf of your oven until cooked through, 10-15 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. Fish is cooked when opaque in the middle.

Simmer the Sauce

4

When the fish has 5 mins left to cook, place a pot over medium-high heat.
Add 50ml water (per 2P), stock and sweet chilli sauce.
Simmer until warmed through, 2-3 mins. Taste and season with salt and pepper, if required.

Finishing Touches

5

When everything's ready, reheat the sweet chilli glaze if needed, adding a splash of water if it needs loosening.

Dish Up

6

Transfer the veg to your plates.
Arrange the salmon on top, with sweet chilli glaze drizzled over.
Serve chips alongside.

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