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Glazed Cajun Salmon and Spiced Potatoes
Glazed Cajun Salmon and Spiced Potatoes

Glazed Cajun Salmon and Spiced Potatoes

with Garlic Tenderstem® Broccoli and Samphire

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Punchy and smoky with a spicy kick, Cajun spice mix contains ingredients such as chilli powder, ground cumin, oregano and thyme. The Cajun spice and red pepper chilli glaze pairs perfectly with the salmon.

Tags:
Pescatarian
•Spicy
•Calorie Smart
Allergens:
Fish

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
DifficultyMedium

Ingredients

serving amount

450 grams

Potatoes

1 sachet(s)

Roasted Spice and Herb Blend

2 unit(s)

Garlic Clove**

150 grams

Tenderstem® Broccoli

200 grams

Salmon Fillets

(Contains: Fish)

40 grams

Samphire

1 sachet(s)

Cajun Spice Mix

25 grams

Red Pepper Chilli Jelly

Not included in your delivery

3 tbsp

Mayonnaise

Nutritional information

Energy (kJ)2597 kJ
Energy (kcal)621 kcal
Fat31.6 g
of which saturates4.3 g
Carbohydrate56.8 g
of which sugars10.8 g
Dietary Fibre9 g
Protein29.5 g
Salt1.25 g
Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

PDF
Roast the Potatoes
1

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

Chop the potatoes into 2cm chunks (no need to peel). Pop them onto a large baking tray. Drizzle with oil, season with salt and pepper, then sprinkle over the roasted spice and herb blend.

Toss to coat, then spread out in a single layer. TIP: Use two baking trays if necessary.

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

Prep Time
2

Meanwhile, peel and grate the garlic (or use a garlic press). 

Cut the Tenderstem® broccoli into thirds.

Flavour Town
3

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

Season with salt and pepper, sprinkle over the Cajun spice mix and drizzle over the red pepper chilli jelly.

Spread the mixture over the flesh with the back of a spoon. IMPORTANT: Wash your hands and equipment after handling raw fish

Bake the Fish
4

Bake the fish on the top shelf until cooked, 10-15 mins. IMPORTANT: The fish is cooked when opaque in the middle.

Cook the Veg
5

While everything's in the oven, heat a drizzle of oil in a medium frying pan on medium-high heat.

Once hot, add the Tenderstem® and stir-fry for 2-3 mins. Add the garlic and fry for 1 min more. 

Add the samphire and a splash of water, then cover with a lid (or foil) and allow to cook until tender, 4-6 mins. Season with pepper (don't add salt - the samphire is salty enough).

Serve Up
6

Transfer the glazed salmon fillets between your serving plates.

Serve the spiced potatoes and veg alongside.

Add a dollop of mayonnaise (see pantry) for dipping. 

Enjoy! 

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