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Salmon and Cashel Blue® Cheese with Ballymaloe Relish

Salmon and Cashel Blue® Cheese with Ballymaloe Relish

served alongside rice and roasted broccoli
Get 50% Off Your First Box | Plus 20% off your next 4 boxes
Get 50% Off Your First Box | Plus 20% off your next 4 boxes
Calories
: 
839 kcal
Protein
: 
37.5g protein
Total
: 
40 minutes
Difficulty
: 
Easy
Allergens:
  • Milk
  • Mustard
  • Sulphites
  • Fish
Serving amount

60 grams

Cashel Blue® Cheese

(Contains: Milk)

150 grams

Rice

250 grams

Broccoli

1 pot(s)

Ballymaloe Tomato Relish

(Contains: Mustard)

1 sachet(s)

Balsamic Glaze

(Contains: Sulphites)

1 unit(s)

Shallot

200 grams

Salmon

(Contains: Fish)

1 unit(s)

Pears

Not included in your delivery

2 tbsp

Butter

to taste

Salt

to taste

Pepper

to taste

Oil

Energy (kJ)3510 kJ
Energy (kcal)839 kcal
Fat37.9 g
of which saturates16.2 g
Carbohydrate87.1 g
of which sugars16.9 g
Dietary Fiber8 g
Protein37.5 g
Cholesterol80 mg
Salt5.1 g
Trans Fat0.9 g
Potassium567.9 mg
Calcium92.6 mg
Iron2.1 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 your delivered box.
•Pot with Lid

Cooking steps

Boil the Rice
1
  • Preheat your oven to 220°C/200°C fan/gas mark 7.
  • Rinse the rice to remove excess starch. Pour 300ml cold salted water (per 2P) into a medium pot with a tight-fitting lid.
  • Stir in the rice and bring to the boil.
  • Once boiling, lower the heat to medium, cover, and cook for 10 mins. Remove from the heat.
  • Keep covered for 10 mins or until ready to serve (the rice will continue to cook in its own steam).
Prep the Salmon
2
  • Coat the salmon with salt, pepper and a drizzle of oil.  
  • Lay the salmon on a lined baking tray. IMPORTANT: Wash your hands and equipment after handling raw fish. Fish is cooked when opaque in the middle.
Bake the Broccoli
3
  • Meanwhile, trim the tip of the broccoli. Cut head into small florets and stem into 2cm pieces.
  • Quarter and core the pear. Thinly slice lengthways. 
  • Toss the pear and broccoli with oil, salt and pepper.
  • Spread the broccoli and pear out in a single layer on the baking tray and cook with the salmon, 10-15 mins.

TIP: Use two baking trays if necessary.

Top with Cashel Blue® Cheese
4
  • In the final 10 mins of remaining cooking time, crumble the Cashel Blue® cheese over the salmon and allow to melt in the oven. 
Simmer the Sauce
5
  • Halve, peel and chop the shallot into small pieces.
  • Place a small pot over medium-high heat with a drizzle of oil.
  • Add the shallot to the pan and fry until softened, stirring occasionally, 4-5 mins.
  • Add the Ballymaloe relish, 2 tbsp butter (per 2P) and 50ml water (per 2P).
  • Allow to simmer for 1-2 mins. Add a splash of water to loosen the sauce if required. Season to taste with salt and pepper. 
Dish Up
6
  • Divide the rice between plates.
  • Top with the Cashel blue® cheese salmon and spoon over the Ballymaloe relish. 
  • Serve the broccoli and pear alongside with balsamic glaze drizzled over.
Meal right image

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