Seared Salmon in Sticky Spiced Cranberry Sauce
with Truffled Roast Potatoes, Purple Carrots and Tenderstem® Broccoli
Make a meal that's truly special with this lightly indulgent and luxurious Seared Salmon in Sticky Spiced Cranberry Sauce.
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.
Ingredients
450 grams
Potatoes
2 unit(s)
Purple Carrot
30 grams
Dried Cranberries
200 grams
Tenderstem Broccoli
2 unit(s)
Salmon Fillets
(Contains Fish)
15 milliliter(s)
Cider Vinegar
(Contains Sulphites)
50 grams
Red Pepper Chilli Jelly
10 grams
Vegetable Stock Paste
20 grams
Unsalted Butter
(Contains Milk)
1 sachet(s)
Truffle Zest
Not included in your delivery
50 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
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 one side of 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.
In the meantime, trim the carrots, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons.
When the potatoes have 25 mins remaining, pop the carrots onto the other side of the baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.
Return to the oven for the remaining roasting time, until the carrots are tender, 20-25 mins. Turn halfway through.
Meanwhile, roughly chop the cranberries.
Halve any thick broccoli stems lengthways and pop them onto another baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer and set aside.
Once the potatoes have roasted for about 15 mins, put the broccoli tray on the middle shelf and cook until tender and the edges are crispy, 10-12 mins.
If you'd prefer to boil your broccoli, cut it into thirds and boil in step 4 while the sauce simmers for 3-5 mins, until tender.
While everything's in the oven, heat a drizzle of oil in a large frying pan on high heat. Pat the salmon dry with kitchen paper, then season with salt and pepper.
Once hot, carefully place the salmon into the pan, skin-side down. Cook for 4-5 mins, then lower the heat to medium. TIP: To get crispy skin on the fish, don't move it around when it's cooking skin-side down.
Turn and cook the remaining three sides for 2-3 mins each. IMPORTANT: Wash your hands and equipment after handling raw fish. It's cooked when opaque in the middle.
Once cooked, transfer the salmon to a board to rest for a few mins. Cover to keep warm.
Pop the (now empty) frying pan back on medium heat with a drizzle of oil (no need to clean). Add the cranberries and stir-fry for 30 secs.
Next, stir in the cider vinegar, red pepper chilli jelly, vegetable stock paste and water for the sauce (see pantry for amount). Bring to the boil, then lower the heat and simmer until thickened, 3-4 mins.
Once the sauce has thickened, vigourously stir in the butter until glossy, 1 min. Remove from the heat.
When the potatoes are ready, sprinkle over the truffle zest and toss together.
When everything's ready, transfer the salmon to your plates.
Spoon over the spiced cranberry sauce (reheat first if needed, adding a splash of water if it's a little too thick).
Serve the truffled potatoes, roasted broccoli and carrots alongside.
Enjoy!
