Salmon and Hand-cut Rosemary Chips

Name: Salmon and Hand-cut Rosemary Chips with garlicky green beans
Total time: 45 min
Yield: 2
Cuisine: Irish
Ingredients: 1 unit(s) Rosemary; 600 grams Potatoes; 2 unit(s) Garlic; 150 grams Green Beans; 200 grams Salmon; 1 tbsp Butter; to taste Salt; to taste Pepper; to taste Oil; to taste Water

with garlicky green beans

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A recipe conveniently customised just to your liking.

Tags:

Family Friendly

•Calorie Smart

Allergens:

Fish

The quantities provided above are averages only.

Total45 minutes

Cooking Time35 minutes

DifficultyMedium

Ingredients

Serving amount

1 unit(s)

Rosemary

600 grams

Potatoes

2 unit(s)

Garlic

150 grams

Green Beans

200 grams

Salmon

(Contains: Fish)

Not included in your delivery

1 tbsp

Butter

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Water

Nutrition Values

Energy (kJ)2387 kJ

Energy (kcal)571 kcal

Fat22.3 g

of which saturates8.4 g

Carbohydrate66.8 g

of which sugars5.6 g

Dietary Fiber10.4 g

Protein27.9 g

Cholesterol80 mg

Salt0.11 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

•Baking Sheet with Baking Paper

•Aluminum Foil

•Pan with Lid

Cooking Steps

Preheat the oven to 240°C/220°C fan/gas mark 9.
Pick the rosemary leaves from their stalks and roughly chop (discard the stalks).
Chop the potatoes lengthways into 1cm slices then into 1cm wide chips (no need to peel).
Pop onto a large (lined) baking tray. Toss with salt, pepper, half the rosemary and a drizzle of oil. Spread out in a single layer.
Roast on the top shelf until golden, 25-30 mins. Turn the tray halfway through.

Meanwhile, peel the garlic cloves.
Pop half into a small piece of foil with a good glug of oil and scrunch to enclose.
Add the garlic parcel to the tray with the chips for 10-12 mins of cooking time then remove.
Meanwhile, grate the remaining garlic (or use a garlic press).

Trim the green beans.
Place a pan over medium-high heat with a drizzle of oil.
Once the pan is hot, add the green beans and fry until starting to char, 2-3 mins.
Stir in the grated garlic, lower the heat to medium and cook for 1 min.
Add a splash of water and immediately cover with a lid or some foil. Cook until tender, 4-5 mins. Remove from the pan and cover to keep warm.

Once the garlic from the oven has cooled, add it to a small bowl along with 1 tbsp butter (per 2P) and remaining rosemary.
Mash everything with a fork.
Season with salt and pepper, mix to combine and set aside.
Season the salmon with salt and pepper. IMPORTANT: Wash hands and equipment after handling raw fish.

Return the pan to high heat with a drizzle of oil.
Once hot, place the salmon skin-side down and cook for 4-5 mins, then turn and cook for 3-4 mins on the other side, until cooked through. IMPORTANT: Fish is cooked when opaque in the middle.
In the final 1 min of cooking add the garlic butter and use a spoon to baste the fish.
Transfer from the pan, cover and allow to rest.