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Salmon with a Tangy Apple Sauce

Salmon with a Tangy Apple Sauce

with roast beetroot and potatoes

Get 50% off 1st box, 20% off next 4 + Free Peugeot Mills

Get 50% off 1st box, 20% off next 4 + Free Peugeot Mills

Calories

:

683 kcal

Protein

:

28.8g protein

Total

:

35 minutes

Difficulty

:

Easy

Allergens:

Milk
Mustard
Egg
Fish

A recipe conveniently customised just to your liking.

Ingredients

Serving amount

500 grams

Baby Potatoes

300 grams

Beetroot

1 unit(s)

Apple

1 unit(s)

Shallot

65 grams

Sour Cream

(Contains: Milk)

2 sachet(s)

Paprika

(Contains: Mustard)

50 grams

Mayonnaise

(Contains: Egg, Mustard)

5 grams

Chives

200 grams

Salmon Fillet

(Contains: Fish)

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Oil

Nutrition Values

Energy (kJ)2859 kJ

Energy (kcal)683 kcal

Fat42.4 g

of which saturates9.2 g

Carbohydrate48.1 g

of which sugars28.2 g

Dietary Fiber10.1 g

Protein28.8 g

Cholesterol80 mg

Salt100.6 g

Potassium1338.9 mg

Calcium99 mg

Iron2.2 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.

Cooking Steps

Roast the Potatoes

1

Preheat the oven to 240°C/220°C fan/gas mark 9.
Trim and cut the beetroot into 2cm chunks (peeling optional).
Halve the potatoes lengthways, quartering any larger pieces, and pop onto a lined baking tray.
Drizzle with oil and season with salt and pepper. Roast on the top shelf of the oven until fork-tender, 25-35 mins.
Add the beetroot to the tray and roast for the final 20-25 mins.

TIP: You may want to wear gloves when handling the beetroot to avoid staining your hands.

Get Prepped

2

Quarter, core and grate the apple (peeling optional).
Halve, peel and chop the shallot into small pieces.
Finely chop the chives (use scissors if you prefer).
In a small bowl, mix together sour cream, mayonnaise, shallot, apple and half of the chives. Season to taste with salt and pepper.

Fry the Fish

3

Place a large pan over medium-high heat with a drizzle of oil.
Pat the salmon dry with kitchen paper. Season with the paprika, salt and pepper.
Once hot, lay the fillets in the pan, skin-side down, and cook for 4-5 mins.
Turn over and cook on the other side for a further 3-4 mins. IMPORTANT: Wash hands and equipment after handling raw fish. Fish is cooked when opaque in the centre.

Dish Up

4

Divide the roast potatoes and beetroot between plates.
Serve the fried salmon alongside with a dollop of sour cream dip.
Finish with a sprinkling of the remaining chives.

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