Chilli Glazed Salmon and Sticky Veg

Name: Chilli Glazed Salmon and Sticky Veg with Garlic Yoghurt Drizzle and Salad
Total time: 40 min
Yield: 2
Cuisine: Mediterranean
Ingredients: 450 grams Potatoes; 1 unit(s) Red Onion; 1 sachet(s) Roasted Spice and Herb Blend; 3 unit(s) Garlic Clove; 200 grams Salmon Fillets; 1 unit(s) Baby Cucumber; 15 milliliter(s) Cider Vinegar; 75 grams Greek Style Natural Yoghurt; 25 grams Red Pepper Chilli Jelly; 50 grams Baby Leaf Mix; ½ tsp Sugar for the Dressing; 1 tbsp Olive Oil for the Dressing

with Garlic Yoghurt Drizzle and Salad

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Salmon is a delicate and flavoursome fish, perfect for absorbing flavours such as the spice blend and red pepper chilli jelly in this recipe. Paired with a refreshing cucumber salad and sticky roasted veg, it's a real catch! HIGH PROTEIN - Protein contributes to the maintenance of muscle mass.

Tags:

Pescatarian

•Calorie Smart

•High Protein

Allergens:

Fish

•Sulphites

•Milk

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total40 minutes

Active 25 minutes

DifficultyEasy

Ingredients

serving amount

450 grams

Potatoes

1 unit(s)

Red Onion

1 sachet(s)

Roasted Spice and Herb Blend

3 unit(s)

Garlic Clove

200 grams

Salmon Fillets

(Contains: Fish)

1 unit(s)

Baby Cucumber

15 milliliter(s)

Cider Vinegar

(Contains: Sulphites)

75 grams

Greek Style Natural Yoghurt

(Contains: Milk)

25 grams

Red Pepper Chilli Jelly

50 grams

Baby Leaf Mix

Not included in your delivery

½ tsp

Sugar for the Dressing

1 tbsp

Olive Oil for the Dressing

Nutritional information

Energy (kJ)2568 kJ

Energy (kcal)614 kcal

Fat25.2 g

of which saturates6.3 g

Carbohydrate65.5 g

of which sugars16.9 g

Dietary Fibre8 g

Protein29.8 g

Salt0.54 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray

•Aluminum Foil

•Baking Paper

•Bowl

•Kitchen Shears

Instructions

PDF

Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the potatoes into 1cm chunks (no need to peel).

Halve and peel the red onion, then cut each half into 3 wedges.

Pop both veg onto a large baking tray. Drizzle with oil, sprinkle over half the roasted herb and spice blend, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast the veg on the middle shelf until golden, 30-40 mins. Turn halfway through.

Meanwhile, pop the garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it. Roast the parcel until soft, 10-12 mins.

While the potatoes bake, lay the salmon fillets, skin-side down, onto a lined medium baking tray. Season with salt and pepper, then sprinkle over the remaining roasted herb and spice blend.

Roast the salmon on the top shelf until cooked through, 10-15 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. It's cooked when opaque in the middle.

Meanwhile, trim the cucumber, then cut into small 1cm pieces.

Add the cucumber to a large bowl with the cider vinegar, sugar and olive oil for the dressing (see pantry for amount).

Season with salt and pepper, then toss to combine.

Add the yoghurt to a small bowl.

Once the garlic has cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork. Stir the roasted garlic into the yoghurt. Season with salt and pepper.

Once cooked, drizzle half the red pepper chilli jelly over the salmon, then drizzle the remaining jelly over the veg. Toss the veg to coat.

Toss your baby leaves through the dressing.