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Salmon in Creamy Cajun Sauce
Salmon in Creamy Cajun Sauce

Salmon in Creamy Cajun Sauce

with Roast Potatoes, Baby Leaf and Carrot Ribbon Salad

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
Very Hot
Customer Favourite
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.

Total35 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 Fibre7.2 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

Roast the Potatoes
1

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 top shelf until golden, 25-35 mins. Turn halfway through.

Prep Time
2

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).

Bake the Salmon
3

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 middle 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.

Make your Cajun Sauce
4

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

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.

Finishing Touches
5

Once the sauce has thickened, season with salt and pepper. Add a splash of water if it's a little too thick.

When everything's ready, toss the baby leaves and carrot ribbons through the salad dressing.

Serve Up
6

Share the salmon fillets between your plates. Serve the roasted potatoes and salad alongside. 

Spoon the creamy Cajun sauce over the salmon to finish.

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