Salmon in Creamy Cajun Sauce

Name: Salmon in Creamy Cajun Sauce with Roast Potatoes, Baby Leaf and Carrot Ribbon Salad
Total time: 40 min
Yield: 2
Cuisine: Cajunsk
Ingredients: 450 grams Potatoes; 15 milliliter(s) Cider Vinegar; 1 unit(s) Carrot; 2 unit(s) Garlic Clove; 200 grams Salmon Fillets; 1 sachet(s) Cajun Spice Mix; 75 grams Creme Fraiche; 10 grams Vegetable Stock Paste; 50 grams Baby Leaf Mix; ½ tsp Sugar for the Dressing; ½ tbsp Olive Oil for the Dressing; 1 tbsp Honey; 75 milliliter(s) Water for the Sauce

with Roast Potatoes, Baby Leaf and Carrot Ribbon Salad

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Salmon is a delicate and flavoursome fish, perfect for pairing with creamy sauces such as the Cajun sauce in this recipe. Punchy and smoky with a spicy kick, Cajun spice mix contains ingredients such as chilli powder, ground cumin, oregano and thyme. SOURCE OF PROTEIN - Protein contributes to the maintenance of muscle mass.

Tags:

Calorie Smart

•Pescatarian

•Extra spicy

•Climate Conscious

Allergens:

Sulphites

•Fish

•Milk

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.

Total40 minutes

Active 25 minutes

DifficultyMedium

Ingredients

serving amount

450 grams

Potatoes

15 milliliter(s)

Cider Vinegar

(Contains: Sulphites)

1 unit(s)

Carrot

2 unit(s)

Garlic Clove

200 grams

Salmon Fillets

(Contains: Fish)

1 sachet(s)

Cajun Spice Mix

75 grams

Creme Fraiche

(Contains: Milk)

10 grams

Vegetable Stock Paste

50 grams

Baby Leaf Mix

Not included in your delivery

½ tsp

Sugar for the Dressing

½ tbsp

Olive Oil for the Dressing

1 tbsp

Honey

75 milliliter(s)

Water for the Sauce

Nutritional information

Energy (kJ)2653 kJ

Energy (kcal)634 kcal

Fat31.3 g

of which saturates10.9 g

Carbohydrate61 g

of which sugars14 g

Dietary Fiber7.2 g

Protein28.1 g

Salt1.6 g

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

Utensils

•Baking Tray

•Bowl

•Garlic Press

•Peeler

•Baking Paper

•Medium Saucepan

Instructions

PDF

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

Chop the potatoes into 2cm chunks (no need to peel).

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.

When the oven is hot, roast on the middle shelf until golden, 30-40 mins. Turn halfway through.

Meanwhile, in a medium bowl, mix together the cider vinegar, sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper. Set aside for now.

Trim and peel the carrot. Use the peeler to peel long ribbons down the length of the carrot, stopping at the core.

Peel and grate the garlic (or use a garlic press).

Lay the salmon fillets, skin-side down, onto a lined baking tray. Season with salt and pepper.

When the potatoes are halfway through cooking, roast the salmon on the top shelf until cooked through, 10-15 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. It's cooked when opaque in the middle.

While the salmon bakes, heat a drizzle of oil in a medium saucepan on medium-high heat.

Once hot, add the garlic and Cajun spice mix. Fry until fragrant, 1 min.

Stir in the creme fraiche, vegetable stock paste, honey and water for the sauce (see pantry for both amounts). Bring to the boil, then reduce the heat and simmer until thickened, 2-3 mins.