Salmon and Rosemary Roast Potatoes
with cranberry chutney and green beans
A recipe conveniently customised just to your liking.
Tags:
Family Friendly
•Calorie Smart
Allergens:
Fish
•Nuts
•Almonds
•Celery
The quantities provided above are averages only.
Total45 minutes
Cooking Time35 minutes
DifficultyEasy
Ingredients
Serving amount
200 grams
Salmon
(Contains: Fish)
500 grams
Baby Potatoes
1 sachet(s)
Cranberry Chutney
½ unit(s)
Rosemary
1 unit(s)
Shallot
20 grams
Almonds
(Contains: Nuts, Almonds)
150 grams
Green Beans
1 sachet(s)
Demi-Glace
(Contains: Celery)
Not included in your delivery
to taste
Oil
to taste
Butter
to taste
Salt
to taste
Pepper
to taste
Water
Nutrition Values
Energy (kJ)1991 kJ
Energy (kcal)476 kcal
Fat22.9 g
of which saturates4.9 g
Carbohydrate39.6 g
of which sugars16.8 g
Dietary Fiber9.8 g
Protein29.3 g
Cholesterol80 mg
Salt1.2 g
Potassium1065.6 mg
Calcium149.8 mg
Iron1.8 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
1
- Preheat the oven to 240°C/220°C fan/gas mark 9.
- Pick the rosemary leaves and roughly chop (discard the stalks).
- Halve the potatoes lengthways, quartering larger pieces. Pop the potatoes onto a lined baking tray.
- Drizzle with oil and season with half the rosemary (use all for 4P and 6P), salt and pepper. Rub the oil over the potatoes then arrange them cut-side down on the baking tray.
- Roast on the top shelf of the oven until golden, 25-35 mins.
2
- Meanwhile, place a large pan over medium heat (no oil).
- Once hot, dry-fry the almonds, stirring regularly, until lightly toasted, 3-4 mins. Remove from the pan and set aside (reserve the pan for use later).
- Trim the green beans.
- When the potatoes have cooked for 10 mins, remove from the oven and pop the green beans on the tray alongside.
- Drizzle with oil and season with salt and pepper. Return to the oven to cook for the remaining time, 10-15 mins.
3
- Return the pan to medium-high heat with a drizzle of oil.
- Pat the salmon dry with kitchen paper. Season with salt and pepper.
- Once hot, add the salmon fillets, skin-side down.
- 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.
4
- Meanwhile, halve, peel and chop the shallot into small pieces.
- Once the salmon is cooked, return the empty pan to medium-high heat with a knob of butter.
- Add the shallot and cook until softened, 3-4 mins.
5
- Pour in 100ml water (per 2P), cranberry chutney and demi glace.
- Season to taste with salt and pepper.
- Reduce over medium-low heat and cook, stirring regularly, until the sauce is smooth, 3-5 mins.
6
- Divide the fish between plates.
- Drizzle the sauce over the top.
- Serve with the green beans and rosemary roast potatoes alongside.
- Finish with a sprinkling of flaked almonds.
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