Orkney Crab and Chive Topped Salmon

Name: Orkney Crab and Chive Topped Salmon with Roasted Potatoes, Apple Salad and Roasted Garlic Mayo
Total time: 35 min
Yield: 2
Cuisine: British
Ingredients: 450 grams Potatoes; 2 unit(s) Garlic Clove**; 1 unit(s) Lemon; 1 bunch(es) Chives; 50 grams Cream Cheese; 100 grams Orkney Crab Meat; 2 unit(s) Salmon Fillets; 1 unit(s) Apple; 32 grams Mayonnaise; 20 grams Baby Leaf Mix; ½ tsp Sugar for the Dressing; 1 tbsp Olive Oil for the Dressing

with Roasted Potatoes, Apple Salad and Roasted Garlic Mayo

Recipe Development TeamPublished on September 17, 2024

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Make a meal that's truly special with this lightly indulgent and luxurious Orkney Crab and Chive Topped Salmon.

Tags:

High Protein

•Pescatarian

•Carb Smart

•New

Allergens:

Milk

•Crustaceans

•Pesce

•Egg

•Senf

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.

Total35 minutes

Active 25 minutes

DifficultyEasy

Ingredients

serving amount

450 grams

Potatoes

2 unit(s)

Garlic Clove**

1 unit(s)

Lemon

1 bunch(es)

Chives

50 grams

Cream Cheese

(Contains: Milk)

100 grams

Orkney Crab Meat

(Contains: Crustaceans)

2 unit(s)

Salmon Fillets

(Contains: Pesce)

1 unit(s)

Apple

32 grams

Mayonnaise

(Contains: Egg, Senf)

20 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)2680 kJ

Energy (kcal)641 kcal

Fat32.1 g

of which saturates8.2 g

Carbohydrate58.6 g

of which sugars10.9 g

Dietary Fibre7.7 g

Protein36 g

Salt1.3 g

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

Utensils

•Baking Tray

•Aluminum Foil

•Zester

•Small Bowl

•Baking Sheet with Baking Paper

•Kitchen Shears

•Medium Bowl

Cooking Instructions and Tips

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

Chop the potatoes into 1cm chunks (no need to peel). Pop the garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it.

Pop the chunks onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

Add the garlic parcel to the tray.

When the oven is hot, roast the potatoes on the middle shelf until golden, 30-40 mins. Remove the garlic parcel after 10-12 mins.

In the meantime, zest and halve the lemon. Finely chop the chives (use scissors if easier).

In a small bowl, combine the cream cheese, crab meat, lemon zest and half the chives. Season with salt and pepper.

Lay the salmon fillets, skin-side down, onto a lined large baking tray.

Spoon the creamy crab mixture over the top of the salmon fillets. IMPORTANT: Wash your hands and equipment after handling raw fish.

When the potatoes are halfway through cooking time, turn them.

At the same time, roast the salmon on the top shelf until cooked through, 10-15 mins. IMPORTANT: The fish is cooked when opaque in the middle.

In the meantime, once the garlic has cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork.

Quarter, core and thinly slice the apple (no need to peel).

In a medium bowl, mix together a squeeze of lemon juice, sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper.

In another small bowl, mix together the mayonnaise, roasted garlic and a squeeze of lemon juice.