Homestyle Salmon & Beetroot Relish

Name: Homestyle Salmon & Beetroot Relish with Garlic Mash, Sautéed Cabbage & Baby Broccoli
Total time: 25 min
Yield: 2
Cuisine: New Zealand
Ingredients: 280 g Salmon; 1 sachet Classic Roast Seasoning; 1 Baby Broccoli; 2 packet Potato; 2 Garlic; 1 packet Shredded Cabbage Mix; 1 packet Beetroot Relish; 1 drizzle olive oil; 2 tbs milk; 40 g butter; 1 tsp brown sugar; 1 drizzle white wine vinegar

with Garlic Mash, Sautéed Cabbage & Baby Broccoli

5.0(2)

Recipe Development TeamUpdated on October 24, 2026

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Calories

:

651 kcal

Protein

:

34.4g protein

Total

:

25 minutes

Difficulty

:

Easy

Kid Friendly

Under 40g carbs

Allergens:

Fish
Milk
Almond
Cashew
Eggs
Soy
Wheat
Fish
Sesame
Milk
Gluten
May contain traces of allergens

What’s a quick and easy way to make succulent salmon bursting with flavour? Add a tangy beetroot relish that’s hard to beat, then team it with colourful veggies and a garlic mash for a meal that’s all kinds of yum!

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

280 g

Salmon

(Contains: Fish)

1 sachet

Classic Roast Seasoning

1

Baby Broccoli

2 packet

Potato

2

Garlic

1 packet

Shredded Cabbage Mix

1 packet

Beetroot Relish

(May be present: Almond, Cashew, Eggs, Soy, Wheat, Fish, Sesame, Milk, Gluten)

Not included in your delivery

1 drizzle

olive oil

2 tbs

milk

(Contains: Milk)

40 g

butter

(Contains: Milk)

1 tsp

brown sugar

1 drizzle

white wine vinegar

Nutrition

Calories651 kcal

Energy (kJ)2730 kJ

Fat44.3 g

of which saturates16.3 g

Carbohydrate23.2 g

of which sugars12.9 g

Dietary Fibre4.6 g

Protein34.4 g

Cholesterol1.1 mg

Sodium516 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Non-Stick Pan

•Lid

•Large Pan

Cooking Steps

PDF

1

• Boil the kettle. Peel garlic. Trim baby broccoli, halving any thicker stalks lengthways. Cut potato into large chunks.
• Half-fill a large saucepan with boiling water over high heat, then add a pinch of salt. Cook potato and garlic in boiling water for 10 minutes. Place a colander or steamer basket on top of the saucepan, then add baby broccoli.
Cover with a lid and steam until broccoli is tender and potato can be easily pierced with a fork, 5 minutes.
• Transfer baby broccoli to a medium bowl and season to taste with salt and pepper. Set aside.
• Drain potato and garlic, then return to saucepan. Add the milk and butter to the potato, then mash until smooth. Cover to keep warm.

2

• While the potato is cooking, combine classic roast
seasoning, a drizzle of olive oil and a pinch of salt and pepper in a medium bowl. Add salmon and turn to coat.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• When oil is hot, cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side. Transfer to a plate, cover and rest for 5 minutes.

3

• Wipe out frying pan, then return to medium-high heat with a drizzle of olive oil. Cook shredded cabbage mix until tender, 4-5 minutes.
• Add the brown sugar, a drizzle of white wine vinegar and a splash of water and cook until softened, 3-4 minutes.