Salmon in Creamy Mustard Sauce
with Chive Mash, Roasted Carrots and Parsnips
This hearty recipe certainly cuts the mustard! Pair salmon with an easy creamy mustard sauce, then serve with chive mash and roasted root veg for a comforting, seasonal dinner.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit(s)
Parsnip
2 unit(s)
Carrot
450 grams
Potatoes
200 grams
Salmon Fillets
(Contains: Fish)
1 bunch(es)
Chives
10 grams
Vegetable Stock Paste
75 grams
Creme Fraiche
(Contains: Milk)
10 grams
Wholegrain Mustard
(Contains: Mustard)
20 grams
Grated Hard Italian Style Cheese
(Contains: Milk, Egg)
Not included in your delivery
½ tsp
Sugar for the Sauce
50 milliliter(s)
Water for the Sauce
1 tbsp
Honey
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Trim the parsnip and carrots (no need to peel). Cut into roughly 1cm wide, 5cm long batons.
Pop the parsnip and carrots onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.
When the oven is hot, roast on the middle shelf until tender, 25-35 mins. Turn halfway through.
Meanwhile, bring a large saucepan of water with ½ tsp salt to the boil for the potatoes. Chop the potatoes into 2cm chunks (peel first if you prefer).
When boiling, add the potatoes to the water and cook until you can easily slip a knife through, 15-20 mins.
While everything cooks, lay the salmon fillets, skin-side down, onto a lined baking tray. Season with salt and pepper and drizzle with oil.
When the oven is hot, 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.
Meanwhile, finely chop the chives (use scissors if easier).
When the fish has around 5 mins left, heat a small saucepan on medium heat.
Add the creme fraiche, vegetable stock paste, wholegrain mustard (add less if you'd prefer), sugar and water for the sauce (see pantry for both amounts).
Bring to a boil, then lower the heat and simmer until thickened, 3-4 mins. Once thickened, stir in the cheese until melted, then remove from the heat.
Once the potatoes are cooked, drain in a colander and return to the pan, off the heat. Add a knob of butter and a splash of milk (if you have any) and mash until smooth. Season with salt and pepper and mix in half the chives.
When the vegetables have finished roasting, drizzle over the honey (see pantry for amount) and toss to glaze.
Share the salmon, mash and roasted veg between your plates.
Spoon the mustard sauce all over the salmon and mash.
Sprinkle over the remaining chives to finish.
