Oven Baked Salmon
with Black Garlic Butter Sauce, Steam-Fried Veggies and Roasted New Potatoes
If you've never tried black garlic before, here's the perfect recipe. Black garlic is traditionally used in Asian cuisine and is made by heating whole bulbs of garlic over the course of several weeks, a process that results in black cloves. The taste is sweet and syrupy with hints of balsamic vinegar or tamarind, which makes it the perfect ingredient for the sauce accompanying flaky, oven-baked salmon. We hope you love it as much as we do!
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.
Ingredients
1
New Potatoes
1
Echalion Shallot
1
Flat Leaf Parsley
5
Black Garlic Cloves
2
Salmon Fillet
(Contains: Fish)
1
Balsamic Vinegar
(Contains: Sulphites)
1
Honey
1
Mustard Seeds
(Contains: Mustard)
1
Sugar Snap Peas
1
Tenderstem® Broccoli
15
Unsalted Butter
(Contains: Milk)
Not included in your delivery
75
Water
Utensils
Cooking Instructions and Tips
Preheat your oven to 220°C. Halve the new potatoes and pop them on to a baking tray. TIP: Make sure they are in a single layer so they can get crispy. Drizzle with a little oil and sprinkle with salt and black pepper. Toss until they are nicely coated, then roast on the top shelf of your oven for 15 mins (we will then add the salmon to the oven in step 3).
Halve, peel and thinly slice the echalion shallot into half moon shapes. Pick the parsley leaves from their stalks. Finely chop both but keep them separate. Squash the black garlic cloves under the blade of a knife. TIP: The black garlic will break up more as it cooks.
Once the potatoes have been roasting for 15 mins, remove them from your oven, and lower the heat to 180°C. Turn the potatoes over and lay the salmon in the tray skin-side down. Season with a pinch of salt and black pepper. TIP: If your baking tray isn't big enough, use two trays, you don't want overcrowding. Roast the salmon and potatoes for another 15 mins (the salmon is cooked when opaque in the middle). Once ready, remove and cover with foil.
Meanwhile, heat a drizzle of oil in a saucepan on medium heat. Add the shallot. Cook until softened, 6 mins, then add the black garlic and cook for 2 more mins. Use a wooden spoon to break it up as it cooks. Add the balsamic vinegar and allow to evaporate, then pour in the honey and parsley stalks. Stir and pour in the water (amount specified in the ingredient list). Simmer until syrupy, 5 mins. Take off the heat and leave to the side.
While the sauce cooks, heat a drizzle of oil in a frying pan on medium-high heat. Once hot, add the mustard seeds and cook until they are starting to sizzle, then add the sugar snap peas and broccoli to your pan. Add a pinch of salt and black pepper and cook for 2 mins, then add a splash of water. Cover with a lid or foil and steam-fry until the veggies are tender, 5-6 mins.
Warm up the sauce and stir in the butter until melted. Spoon it onto your plate in a semicircle sweep. Place the veggies alongside and the salmon on top of the veg. Stir the parsley into the potatoes and serve them next to your veg salmon medley.
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