Salmon in Creamy Cajun Sauce and Roast Potatoes
with Baby Leaf and Carrot Ribbon Salad
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
15 milliliter(s)
Cider Vinegar
(Contains Sulphites)
2 unit(s)
Garlic Clove
1 unit(s)
Carrot
2 unit(s)
Salmon Fillets
(Contains Fish)
75 grams
Creme Fraiche
(Contains Milk)
1 sachet(s)
Cajun Spice Mix
10 grams
Vegetable Stock Paste
(Contains Celery)
50 grams
Baby Leaf Mix
Not included in your delivery
1 tsp
Sugar for the Dressing
1 tbsp
Olive Oil for the Dressing
1 tbsp
Honey
75 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 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.
Meanwhile, in a medium bowl, mix together the cider vinegar, sugar and oil for the dressing (see pantry for both amounts). Season with salt and pepper. Set aside for now.
Trim and peel the carrot. Use the peeler to peel long ribbons down the length of the carrot, stopping at the core.
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.
When the potatoes are halfway through cooking, roast the salmon on the middle 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.
While the salmon bakes, heat a drizzle of oil in a medium saucepan on medium-high heat. Add the garlic and Cajun spice mix and fry until fragrant, 1 min.
Stir in the creme fraiche, vegetable stock paste, honey and water for the sauce (see pantry for both amounts). Bring to a boil, then reduce the heat and simmer until thickened, 2-3 mins.
Season the sauce with salt and pepper. Add a splash of water if it's a little too thick.
When everything's ready, toss the baby leaves and carrot ribbons through the salad dressing.
Share the salmon fillets between your plates. Serve the roasted potatoes and salad alongside.
Spoon the creamy Cajun sauce over the salmon fillets to finish.
Enjoy!
