Salmon & Cheddar Mash
with Cucumber Salad & Beetroot Relish
Calories
:
691 kcalProtein
:
37.6g proteinTotal
:
30 minutesDifficulty
:
EasyKid Friendly
Allergens:
- Milk
- Fish
- Almond
- Cashew
- Eggs
- Soy
- Wheat
- Fish
- Sesame
- Milk
- Gluten
- May contain traces of allergens
Bangers and mash get a cheesy makeover tonight, with salmon piled onto rich Cheddar mash. A crunchy cucumber salad and a spoonful of sweet beetroot relish bring a fresh contrast to this hearty favourite.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
2 packet
Potato
1
Cheddar Cheese
(Contains: Milk)
280 g
Salmon
(Contains: Fish)
1
Cucumber
1 packet
Mixed Salad Leaves
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
40 g
butter
(Contains: Milk)
2 tbs
milk
(Contains: Milk)
1 drizzle
vinegar (balsamic or white wine)
Nutrition
Energy (kJ)2890 kJ
Calories691 kcal
Fat52.2 g
of which saturates21.8 g
Carbohydrate17 g
of which sugars7.3 g
Dietary Fibre3 g
Protein37.6 g
Cholesterol1.1 mg
Sodium345 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
•Medium Saucepan
Cooking Steps
1
- Boil the kettle. Half-fill a medium saucepan with boiling water, then add a generous pinch of salt.
- Peel potato and cut into large chunks.
- Cook in the boiling water over high heat until easily pierced with a fork, 12-15 minutes. Drain and return to pan.
- Add the butter, milk and Cheddar cheese to potato. Mash until smooth. Cover to keep warm.
TIP: Save time and get more fibre by leaving the potato unpeeled!
2
- Meanwhile, heat a large frying pan with a drizzle of olive oil over medium-high heat.
- Pat salmon dry with paper towel and season both sides.
- When oil is hot, cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side.
TIP: Patting the skin dry helps it crisp up in the pan!
3
- While the salmon is cooking, thinly slice cucumber into rounds.
- In a large bowl combine mixed salad leaves, cucumber, a drizzle of olive oil and vinegar. Season.
4
- Slice salmon.
- Divide salmon, Cheddar mash and cucumber salad between plates.
- Serve with beetroot relish. Enjoy!
