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Crispy Salmon and Chorizo Jam
Crispy Salmon and Chorizo Jam

Crispy Salmon and Chorizo Jam

with Cheesy Sweet Potato Mash, Roasted Asparagus, Tomatoes and Pesto Mayo

Pairing salmon with chorizo, this indulgent Crispy Salmon and Chorizo Jam brings a restaurant quality experience straight into your home.

Allergens:
Wheat
Cereals containing gluten
Fish
Milk
Egg
Mustard

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.

Total20 minutes
Active 25 minutes
DifficultyEasy

Ingredients

serving amount

1 unit(s)

Sweet Potato

1 unit(s)

Baking Potato

10 grams

Breadcrumbs

(Contains: Wheat, Cereals containing gluten)

200 grams

Salmon Fillets

(Contains: Fish)

25 grams

Sun-Dried Tomato Paste

100 grams

Asparagus

80 grams

Tenderstem® Broccoli

125 grams

Baby Plum Tomatoes

60 grams

Diced Chorizo

(Contains: Milk)

64 grams

Mayonnaise

(Contains: Egg, Mustard)

32 grams

Pesto

(Contains: Milk)

25 grams

Red Pepper Chilli Jelly

20 grams

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

Not included in your delivery

½ tbsp

Olive Oil for the Crumb

Nutritional information

Energy (kJ)4185 kJ
Energy (kcal)1000 kcal
Fat55 g
of which saturates13.4 g
Carbohydrate77.8 g
of which sugars15.4 g
Dietary Fibre12.3 g
Protein46.1 g
Salt5.2 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Medium Saucepan
Bowl
Baking Tray
Baking Paper
Pan
Potato Masher
Colander
Lid

Instructions

Get Started
1

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

Bring a large saucepan of water with ½ tsp salt to the boil for the potatoes.

Chop both the sweet and baking potato into 2cm chunks (peel first if you prefer).

When boiling, add the potatoes to the water and cook until you can easily slip a knife through, 15-20 mins. 

Prep the Salmon
2

In the meantime, put the breadcrumbs and olive oil for the crumb (see pantry for amount) into a small bowl. Season with salt and pepper, then mix well.

Pat the salmon dry with kitchen paper. Lay the salmon, skin-side down, onto a lined baking tray.

Spread the sun-dried tomato paste over the top of the fish, then top with the breadcrumb mixture. Press it down with a spoon.

Add the Veg
3

Trim the bottom 2cm from the asparagus and discard. Halve any thick broccoli stems lengthways.

Add the asparagus, Tenderstem® and baby plum tomatoes alongside the salmon on the baking tray. Drizzle with oil and season with salt and pepper. Toss to coat. 

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

Make your Chorizo Jam
4

Heat a large frying pan on medium-high heat (no oil).

Once hot, add the chorizo and fry until it starts to brown, 3-4 mins.

Meanwhile, in a small bowl, mix the mayonnaise and pesto together. Set aside for later.

Once the chorizo is cooked, stir through the red pepper chilli jelly and bring up to the boil. Simmer for 1-2 mins, then remove from the heat until ready to serve. 

Time to Mash
5

Once the potatoes are cooked, drain in a colander and return to the pan, off the heat. Add the cheese, a knob of butter and a splash of milk (if you have any) and mash until smooth.

Season with salt and pepper. Cover with a lid to keep warm.

Finish and Serve
6

Transfer your salmon to your serving plates. 

Share your cheesy mash, roasted veg and dollop of pesto mayo alongside.

Spoon the chorizo jam over the fish and veg to finish.

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