Apricot Salmon & Garlic Crushed Potatoes
with Steamed Baby Broccoli & Carrot
- Fish
- Milk
For tonight’s dinner, we’ve enlisted the help of a lively glaze made with apricot sauce; it coats each bite of tender salmon in sticky fruitiness and even tastes great drizzled over the steamed veggies and crushed potatoes. Go for your life! Due to local availability, the ingredients you receive may be a little different to what's pictured. It'll be just as delicious, just follow your recipe card!
Ingredients
1 sachet
Garlic & Herb Seasoning
1 packet
Apricot Sauce
280 g
Salmon
(Contains: Fish)
1
Baby Broccoli
2 packet
Potato
1 sachet
Chicken-Style Stock Powder
1
Carrot
2
Garlic
1
Lemon
Not included in your delivery
1 drizzle
olive oil
15 g
butter (for the sauce)
(Contains: Milk)
20 g
butter (for the mash)
(Contains: Milk)
Nutrition
You will need
Cooking Steps
• Boil the kettle. Half fill a medium saucepan with boiling water and add a pinch of salt. • Cut potato into large chunks. Thinly slice carrot into sticks. Halve baby broccoli lengthways (see ingredients). Finely chop garlic. Slice lemon into wedges.
• Cook the potato in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. • In the last 8 minutes of cook time, place a colander or steamer basket on top and add baby broccoli and carrot. Cover and steam until tender and potatoes can be easily pierced with a fork, 7-8 minutes. • Transfer veggies to a bowl. Season, then set aside. Drain the potatoes and set aside.
• Meanwhile, combine salmon, garlic & herb seasoning and a drizzle of olive oil in a medium bowl.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • When pan is hot, cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side. • Remove pan from heat, then add apricot sauce, butter (for the sauce), a squeeze of lemon juice and a splash of water, turning salmon to coat. Season to taste. TIP: Ensure the oil is hot before cooking the salmon for best results!
• Return the saucepan to medium-high heat with the butter (for the mash) and garlic. Cook, stirring, until fragrant, 1 minute. • Add chicken-style stock powder, stir to combine, then remove saucepan from heat. • Add potato to the pan and toss to coat. Lightly crush with a fork. Cover to keep warm. TIP: Add a splash of water if the potato looks dry! Little cooks: Get those muscles working and help crush the potatoes!
• Divide garlic crushed potatoes between bowls. Top with sticky apricot salmon and steamed veggies. • Pour any remaining glaze over salmon and serve with remaining lemon wedges. Enjoy!
