Salmon and Kumato Tomato Salad
with Garlic Butter Potatoes, Cheese and Sun-Dried Tomato Dressing
- Fish
- Sulphites
- Milk
- Sulphites
- Wheat
- Barley
- Celery
- Cereals containing gluten
- Milk
- Mustard
- Soya
- May contain traces of allergens
Add a fresh flavour to your plates with Kumato tomatoes. A specially cultivated tomato variety, Kumatoes have a deep red-brown to black colour, as well as a firm texture that makes them great for serving in slices to show off their unique colour.
Ingredients
350 grams
Salad Potatoes
1 unit(s)
Red Onion
2 unit(s)
Kumato Tomato
2 unit(s)
Garlic Clove
200 grams
Salmon Fillets
(Contains: Fish)
1 sachet(s)
Mediterranean Style Seasoning
(May contain traces of: Sulphites, Wheat, Barley, Celery, Cereals containing gluten, Milk, Mustard, Soya)
25 grams
Sun-Dried Tomato Paste
12 milliliter(s)
Red Wine Vinegar
(Contains: Sulphites)
40 grams
Wild Rocket
50 grams
Greek Style Salad Cheese
(Contains: Milk)
Not included in your delivery
1 tsp
Sugar
1 tbsp
Olive Oil for the Dressing
20 grams
Butter
1 tbsp
Honey
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Quarter the salad potatoes (no need to peel).
Halve and peel the red onion, then cut each half into roughly 3cm wedges.
Pop the potato chunks and onion wedges 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.
When the oven is hot, roast on the middle shelf until golden, 30-35 mins. Turn halfway through.
Meanwhile, cut the tomatoes into 2cm wedges.
Peel and grate the garlic (or use a garlic press).
Lay the salmon fillets, skin-side down, onto a lined baking tray. Sprinkle over the Mediterranean style seasoning. Season with salt and pepper.
Add the tomato wedges to the other side of the tray. Drizzle the tomatoes with oil and season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw fish.
When the oven is hot, roast the salmon and tomatoes on the top shelf until cooked through, 10-15 mins. IMPORTANT: The fish is cooked when opaque in the middle.
In a large bowl, combine the sun-dried tomato paste, red wine vinegar, sugar and olive oil for the dressing (see pantry for both amounts).
Once the potatoes have roasted, add the garlic and butter (see pantry for amount) to the baking tray and stir to evenly coat the veg. Return to the oven for 2-3 mins.
When the salmon is cooked, drizzle over the honey (see pantry for amount).
When everything's ready, add the potatoes and onion chunks to the bowl with the dressing. Toss to evenly coat. Carefully fold in the rocket leaves.
Divide the salad between bowls.
Top with the roasted tomatoes and salmon.
Crumble over the cheese to finish.
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