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Tamarind Glazed Salmon and Turmeric Roast Potato Chunks

with Ginger-Mustard Seed Greens
Recipe Development Team
Recipe Development TeamUpdated on November 04, 2025
Get 50% off your first box & free Salt & Pepper Mills on the 3rd box!
Get 50% off your first box & free Salt & Pepper Mills on the 3rd box!
Calories
: 
541 kcal
Protein
: 
31.7g protein
Total
: 
40 minutes
Difficulty
: 
Easy
Allergens:
  • Fish
  • Cereals containing gluten
  • Barley
  • Mustard
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

450 grams

Potatoes

1 sachet(s)

Ground Turmeric

1 unit(s)

Garlic Clove

200 grams

Salmon Fillets

(Contains: Fish)

40 grams

Tamarind Chutney

(Contains: Cereals containing gluten, Barley)

150 grams

Shredded Savoy Cabbage

1 sachet(s)

Mustard Seeds

(Contains: Mustard)

15 grams

Ginger Puree

120 grams

Peas

Energy (kJ)2265 kJ
Energy (kcal)541 kcal
Fat17.9 g
of which saturates3.2 g
Carbohydrate65.2 g
of which sugars9.5 g
Dietary Fibre11.7 g
Protein31.7 g
Cholesterol80 mg
Salt0.9 g
Potassium997.2 mg
Calcium22.8 mg
Iron1 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
•Chopping Board
•Baking Tray
•Knife
•Grater
•Large Frying Pan

Instructions

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. Sprinkle over the turmeric, drizzle with oil and season with salt and pepper.

Toss to coat and 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.

2

Meanwhile 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. Drizzle over the tamarind chutney and spread all over with the back of a spoon.

3

When the potatoes have around 10 mins of cook time remaining, roast the salmon on the top shelf until cooked through, 10-15 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. The fish is cooked when opaque in the middle.

4

While everything cooks, heat a drizzle of oil in a large frying pan on medium heat.

When hot, add the cabbage, mustard seeds, garlic and ginger puree. Stir-fry for 2 mins.

5

Next, season with salt and pepper, add the peas a splash of water, mix well and cover with a lid (or foil).

Cook until just tender, 3-4 mins. Once cooked, remove from the heat.

6

Share the salmon, turmeric roasted potatoes and stir-fried greens between serving plates. 

Enjoy!

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