Salmon en Papillote and Tomato Butter Sauce
with 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 grams
Salad Potatoes
1 unit(s)
Echalion Shallot
½ unit(s)
Lemon
1 bunch(es)
Flat Leaf Parsley
125 grams
Baby Plum Tomatoes
½ unit(s)
Red Chilli
2 unit(s)
Salmon Fillets
(Contains Fish)
150 grams
Tenderstem Broccoli
10 grams
Vegetable Stock Paste
(Contains Celery)
30 grams
Unsalted Butter
(Contains Milk)
Not included in your delivery
100 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
Preheat your oven to 240°C/220°C fan/gas mark 9.
Chop the potatoes into 3cm chunks (no need to peel). Pop onto 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 for 20 mins - you'll roast them for longer once you've crushed them.
Meanwhile, halve, peel, and thinly slice the shallot.
Zest and halve the lemon (see ingredients for amount). Roughly chop the parsley (stalks and all).
Halve the tomatoes. Halve the chilli lengthways, deseed then finely chop.
In a small bowl, combine the chilli, lemon zest and half the parsley. Add a squeeze of lemon juice, season with salt and pepper, then set aside.
Drizzle a piece of foil with oil, then lay on a salmon fillet. Season with salt and pepper. Fold the foil, sealing on all sides to create a parcel. Repeat with the other fillet(s). Pop onto a baking tray. IMPORTANT: Wash your hands and equipment after handling raw fish.
Place the Tenderstem® broccoli on the other side of the tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.
When the potatoes have cooked for 20 mins, remove them from the oven. Use the bottom of a bowl or pan to lightly crush each potato. Drizzle the smashed potatoes with more oil, and return to the top shelf of your oven until crispy and golden, 10-15 mins.
Bake the salmon parcels and broccoli on the middle shelf for 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. Add the shallot and baby plum tomatoes and cook until softened, 5-6 mins.
Stir in the water for the sauce (see pantry for amount) and vegetable stock paste. Bring to the boil, then lower the heat and simmer until the liquid has reduced by half, 3-4 mins. Once reduced, remove from the heat and stir through the butter, remaining parsley and a squeeze of lemon juice.
Unwrap the parcels and share the salmon between your plates.
Serve the broccoli and smashed potatoes alongside.
Sprinkle the parsley garnish onto the potatoes and spoon the tomato butter sauce over the salmon.
Enjoy!
