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Herby Crusted Salmon

Herby Crusted Salmon

with Cheesy Dauphinoise, Sugar Snaps & Purple Sprouting Broccoli

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Allergens:
Fish
Milk
Egg

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.

Preparation Time35 minutes
Cooking time20 minutes
DifficultyMedium

Ingredients

serving amount

450

Potatoes

1

Garlic Clove

1

Chives

25

Panko Breadcrumbs

2

Salmon Fillets

(Contains Fish)

150

Creme Fraiche

(Contains Milk)

1

Vegetable Stock Powder

40

Grated Hard Italian Style Cheese

(Contains Milk, Egg)

80

Purple Sprouting Broccoli

80

Sugar Snap Peas

Not included in your delivery

1.5

Olive Oil

75

Water

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Nutritional information

Energy (kcal)745 kcal
Energy (kJ)3118 kJ
Fat45 g
of which saturates18 g
Carbohydrate59 g
of which sugars5 g
Protein39 g
Salt1 g
Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

Get Started
1

Preheat your oven to 200°C. Bring a large saucepan of water to the boil with 0.5 tsp salt. Peel and slice the potatoes into 1cm wide slices. Add them to your boiling water and simmer until just tender, 8-12 mins. TIP: The potatoes are cooked when you can easily slip a knife through them. Once cooked, reserve some of the potato cooking water (see ingredient list for how much you need), then carefully drain in a colander.

Finish the Prep
2

Meanwhile, peel and grate the garlic (or use a garlic press). Finely chop the chives (use scissors if you'd prefer). Pop the breadcrumbs in a bowl and add the olive oil (see ingredients for amount) and half the chives. Season with salt and pepper, mix together. Lay the salmon fillets on a baking tray lined with baking paper and spread 1 tsp of creme fraiche on each fillet. Top with the breadcrumbs, pressing them down to ensure they stick. Set aside.

Make the Sauce
3

When the potatoes are cooked and drained, pop your empty pan back on medium heat and add the remaining creme fraiche, the reserved potato water, stock powder, garlic and half the hard Italian cheese. Stir to mix, then bring to the boil, then remove from the heat. Taste and season with salt and pepper if needed.

Bake!
4

Lay the cooked potato slices in layers in an appropriately sized ovenproof dish, then pour over the creamy mixture. Bang the dish carefully a couple of times on a hard surface to get any air bubbles out. Sprinkle the remaining cheese on top. Bake on the top shelf of your oven until golden brown and bubbly, 15-20 mins. TIP: Put the dish on a baking tray to catch any drips.

Bake the Salmon
5

When the potatoes have been in the oven for 5 mins, pop the salmon on the middle shelf to bake until the crumbs are golden and the salmon cooked through, 10-15 mins. IMPORTANT: The salmon is cooked when opaque all the way through. While the salmon cooks, get your washing up done, then heat a drizzle of oil a in a frying pan on medium high heat. Once hot, add the purple sprouting broccoli and cook for 2-3 mins. Add a splash of water to the pan, cover with a lid or some tin foil and steam fry until almost tender, 2-3 mins.

Finish and Serve
6

Once the broccoli is almost tender, add the sugar snap peas to the pan, season with salt and pepper, cover with a lid again and allow to steam until the sugar snaps are tender, 2-3 more mins. Remove the pan from the heat. Carefully transfer the salmon to plates and add a generous spoonful of dauphinoise potato. Finish with the purple sprouting and sugar snaps and a sprinkle of chives. Enjoy!