Salmon en Papillote and Tomato Butter Sauce
with Herby Smashed Potatoes and Roasted Tenderstem® Broccoli
This Salmon en Papillote and Tomato Butter Sauce is a luxurious dinner night option, made with premium ingredients for a real taste of luxury at home!
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
350
Salad Potatoes
1
Echalion Shallot
½
Lemon
½
Red Chilli
1
Flat Leaf Parsley
125
Baby Plum Tomatoes
2
Salmon Fillets
(Contains Fish)
150
Tenderstem Broccoli
10
Vegetable Stock Paste
(Contains Celery)
30
Unsalted Butter
(Contains Milk)
Not included in your delivery
100
Water for the Sauce
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Boil your kettle, then pour the boiled water into a medium saucepan with 1/2 tsp salt on high heat. Halve any larger potatoes (no need to peel). Add the potatoes to the boiling water and simmer until you can just slip a knife through, 10-15 mins.
Meanwhile, halve, peel, and thinly slice the shallot. Zest and halve the lemon (see ingredients for amount).
Halve the chilli lengthways, deseed, then finely chop. Roughly chop the parsley (stalks and all). Halve the tomatoes.
Once the potatoes are cooked, drain in a colander, then pop onto a large baking tray. Spread out in a single layer.
Use the back of a large spoon or potato masher to slightly crush each potato. Drizzle with oil and season with salt and pepper.
When the oven is hot, roast on the top shelf until golden, 25-30 mins. Turn halfway through.
Drizzle a piece of foil with oil and add a salmon fillet. Season with salt and pepper, then squeeze on some lemon juice.
Fold the foil, sealing on all sides to create a parcel. Repeat with the other fillet(s). IMPORTANT: Wash your hands and equipment after handling raw fish.
Pop the parcels onto one side of another baking tray with the broccoli on the other side. Drizzle the broccoli with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.
When the potatoes have 15 mins left, pop the salmon and broccoli tray on the middle shelf of your oven. Roast until the broccoli is crispy and the salmon is cooked, 10-13 mins. IMPORTANT: The fish is cooked when opaque in the middle.
Meanwhile, heat a drizzle of oil in a medium frying pan on medium heat. Once hot, add the shallot and baby plum tomatoes and cook until softened, 5-6 mins.
Stir in the veg stock paste and water for the sauce (see pantry for amount). Bring to the boil, then lower the heat and simmer until the liquid has reduced by half, 3-4 mins.
Once reduced, turn the heat to low and stir in the butter until melted. Stir through half the parsley.
In a small bowl, add the chilli, lemon zest and remaining parsley. Season with salt and mix together well. When the smashed potatoes, salmon and broccoli are cooked, remove them from the oven.
Unwrap the parcels and plate up the cooked salmon with the Tenderstem® broccoli, smashed potatoes and any remaining lemon wedges alongside.
Sprinkle the parsley garnish onto the potatoes and spoon the tomato butter sauce over the salmon to finish. Enjoy!
