Chilli Glazed Salmon and Sticky Veg
with Garlic Yoghurt Drizzle and Salad
Salmon is a delicate and flavoursome fish, perfect for absorbing flavours such as the spice blend and red pepper chilli jelly in this recipe. Paired with a refreshing cucumber salad and sticky roasted veg, it's a real catch! HIGH PROTEIN - Protein contributes to the maintenance of muscle mass.
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.
Ingredients
450 grams
Potatoes
1 unit(s)
Red Onion
1 sachet(s)
Roasted Spice and Herb Blend
3 unit(s)
Garlic Clove
2 unit(s)
Salmon Fillets
(Contains Fish)
1 unit(s)
Baby Cucumber
15 milliliter(s)
Cider Vinegar
(Contains Sulphites)
75 grams
Greek Style Natural Yoghurt
(Contains Milk)
25 grams
Red Pepper Chilli Jelly
50 grams
Baby Leaf Mix
Not included in your delivery
½ tsp
Sugar for the Dressing
1 tbsp
Olive Oil for the Dressing
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes into 1cm chunks (no need to peel).
Halve and peel the red onion, then cut each half into 3 wedges.
Pop both veg onto a large baking tray. Drizzle with oil, sprinkle over half the roasted herb and spice blend, 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 the veg on the middle shelf until golden, 25-35 mins. Turn halfway through.
Meanwhile, pop the garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it. Roast the parcel until soft, 10-12 mins.
While the potatoes bake, lay the salmon fillets, skin-side down, onto a lined medium baking tray. Season with salt and pepper, then sprinkle over the remaining roasted herb and spice blend.
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, trim the cucumber, then halve lengthways. Cut lengthways into roughly 1cm wide strips, then cut into 1cm pieces widthways.
Add the cucumber to a large bowl with the cider vinegar, sugar and olive oil for the dressing (see pantry for amount).
Season with salt and pepper, then toss to combine.
Add the yoghurt to a small bowl.
Once the garlic has cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork. Stir the roasted garlic into the yoghurt. Season with salt and pepper.
Once cooked, drizzle half the red pepper chilli jelly over the salmon, then drizzle the remaining jelly over the veg. Toss the veg to coat.
Toss your baby leaves through the dressing.
Transfer your salmon and sticky veg to your serving plates. Serve with the salad alongside.
Drizzle over the garlic yoghurt to finish.
Enjoy!
