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Salmon in Creamy Cajun Sauce

Salmon in Creamy Cajun Sauce

with sweetcorn slaw
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Get 50% off your first box!
Calories
: 
756 kcal
Protein
: 
28.2g protein
Total
: 
35 minutes
Difficulty
: 
Easy
Allergens:
  • Fish
  • Sulphites
  • Milk
  • Egg
  • Mustard
Serving amount

200 grams

Salmon

(Contains: Fish)

2 sachet(s)

Cajun Spice Mix

(Contains: Sulphites)

1 sachet(s)

Sun Dried Tomato Paste

65 grams

Creme Fraiche

(Contains: Milk)

1 unit(s)

Garlic

50 grams

Ranch Sauce

(Contains: Egg, Milk, Mustard)

120 grams

Coleslaw Mix

1 unit(s)

Sweetcorn

2 unit(s)

Sweet Potato

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Oil

Energy (kJ)3161 kJ
Energy (kcal)756 kcal
Fat40.6 g
of which saturates10.5 g
Carbohydrate72 g
of which sugars23.9 g
Dietary Fiber3.2 g
Protein28.2 g
Cholesterol80 mg
Salt1.6 g
Potassium925.4 mg
Calcium67 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 the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
•Sieve
•Grater
•Baking Sheet with Baking Paper

Cooking steps

Get Prepped
1
  • Preheat your oven to 240°C/220°C fan/gas mark 9.
  • Peel and grate the garlic (or use a garlic press).
  • Chop the sweet potato into 2cm wide wedges (peeling optional).
  • Drain the sweetcorn in a sieve.
Cook the Wedges
2
  • Pop the wedges onto 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.

Bake the Fish
3
  • Pat the fish with kitchen paper. Lay onto a lined baking tray. IMPORTANT: Wash hands and equipment after handling raw fish. Fish is cooked when opaque in the middle.
  • Drizzle with oil and coat with half the Cajun spice. 
  • When the oven is hot, pop the fish onto the middle shelf and bake until cooked through, 10-15 mins. 
Make the Sauce
4
  • Place a pot over medium heat with a drizzle of oil.
  • Once hot, add the garlic and remaining Cajun spice.
  • Fry until fragrant, 1-2 mins. 
  • Add the creme fraiche, sundried tomato paste and a splash of water.
  • Bring to the boil, then immediately remove from the heat. Season to taste with salt and pepper.
Assemble the Slaw
5
  • In a small bowl, toss the coleslaw mix and drained corn together with the ranch.
  • Season to taste with salt and pepper.
Divide and Serve
6
  • Divide the wedges and fish between plates.
  • Serve the coleslaw alongside.
  • Spoon over the creamy Cajun sauce.
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