Sun-Dried Tomato Crumbed Salmon and Chorizo Jam
with Sweet Potato Mash, Roasted Asparagus, Tomatoes and Pesto Mayo
Pairing salmon with chorizo, this indulgent Sun-Dried Tomato Crumbed Salmon and Chorizo Jam brings a restaurant quality experience straight into your home.
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
1 unit(s)
Sweet Potato
1 unit(s)
Baking Potato
10 grams
Breadcrumbs
(Contains Cereals containing gluten)
2 unit(s)
Salmon Fillets
(Contains Fish)
25 grams
Sun-Dried Tomato Paste
150 grams
Asparagus
125 grams
Baby Plum Tomatoes
60 grams
Diced Chorizo
(Contains Milk)
64 grams
Mayonnaise
(Contains Egg, Mustard)
32 grams
Pesto
(Contains Milk)
25 grams
Red Pepper Chilli Jelly
Not included in your delivery
½ tbsp
Olive Oil for the Crumb
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Bring a large saucepan of water with 1/2 tsp salt to the boil for the potatoes.
Chop both the sweet and baking potato into 2cm chunks (peel first if you prefer).
When boiling, add the potatoes to the water and cook until you can easily slip a knife through, 15-20 mins.
In the meantime, put the breadcrumbs and olive oil for the crumb (see pantry for amount) into a small bowl. Season with salt and pepper, then mix well.
Pat the salmon dry with kitchen paper. Lay the salmon, skin-side down, onto a lined baking tray.
Spread the sun-dried tomato paste over the top of the fish, then top with the breadcrumb mixture. Press it down with a spoon.
Trim the bottom 2cm from the asparagus and discard.
Add the asparagus and baby plum tomatoes alongside the salmon on the baking tray. Drizzle with oil and season with salt and pepper. Toss to coat.
Bake on the top shelf until the crumbs are golden and the fish is cooked through, 10-15 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. It's cooked when opaque in the middle.
Heat a large frying pan on medium-high heat (no oil).
Once hot, add the chorizo and fry until it starts to brown, 3-4 mins.
Meanwhile, in a small bowl, mix the mayonnaise and pesto together. Set aside for later.
Once the chorizo is cooked, stir through the red pepper chilli jelly, bring up to the boil. Simmer for 1-2 mins, then remove from the heat until ready to serve.
Once the potatoes are cooked, drain in a colander and return to the pan, off the heat. Add a knob of butter and a splash of milk (if you have any) and mash until smooth.
Season with salt and pepper. Cover with a lid to keep warm.
Transfer your salmon to your serving plates.
Share your mash, roasted veg and dollop of pesto mayo alongside.
Spoon the chorizo jam over the fish and veg to finish.
Enjoy!
