Oven-Baked Salmon
with Black Garlic Sauce, Veggies and Roasted Potatoes
This delicious black garlic is a wondrous thing. Black garlic is produced by allowing regular garlic to age at high temperatures over 3 to 4 weeks. We’ve used black garlic here in a delicious sauce but it can also be used in many weird and wonderful ways – ice cream, beer or just on its own.
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
2
Salmon Fillets
(Contains Fish)
350
Salad Potatoes
1
Mustard Seeds
1
Echalion Shallot
15
Honey
12
Balsamic Vinegar
(Contains Sulphites)
1
Flat Leaf Parsley
30
Unsalted Butter
1
Black Garlic Cloves
150
Tenderstem Broccoli
Not included in your delivery
75
Water for the Sauce
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C. Halve the new potatoes (no need to peel) and pop them on a lined 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.
Meanwhile, halve, peel and thinly slice the shallot. Roughly chop the parsley (stalks and all). Squash the black garlic under the blade of a knife (it will break up more once cooked).
Once the potatoes have been cooking for 15 mins, remove from your oven and lower the heat to 180°C. Turn the potatoes over and lay the salmon on the tray next to the potatoes, skinside down. Season with salt and pepper. Use a second tray if your first tray is overcrowded! Roast the salmon and potatoes for another 15 mins. TIP: The fish is cooked when the centre is opaque. Once ready, remove and cover with foil to keep warm.
Meanwhile, heat a drizzle of oil in a saucepan on medium heat. Add the shallot and cook until softened, 6 mins. 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 add 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 set aside.
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 pop, then add the sugar snap peas and broccoli to your pan. Season with salt and black pepper and cook for 2 mins. Then add a splash of water, cover with a lid (or some foil) and steam-fry until the veggies are tender, 5-6 mins.
Warm up your sauce and stir in the butter so it melts. Spoon it onto your plate (in a semicircle sweep if you want to be fancy). Arrange the veggies on the plate and top with the salmon. Toss the parsley leaves through the potatoes and serve them next to your medley of salmon and veggies. Enjoy!
