Seared Salmon & Sticky Balsamic Onion Sauce
with Garlicky Mixed Mash & Garden Salad
- Fish
- Sulphites
How do you jazz up a salmon and mash dinner, the answer is here two-fold. First, add a carrot to the potato to make a vibrant mixed veggie mash, it’s very eye-catching. Next up, an onion chutney to bring in a smokey flavour to the tender salmon. There you have it, a recipe refurbishment in four easy steps.
Ingredients
1
Tomato
280 g
Salmon
(Contains: Fish)
1 packet
Onion Chutney
(Contains: Sulphites)
1 packet
Mixed Salad Leaves
1 packet
Potato
2
Carrot
2
Garlic
Nutrition
Utensils
Cooking Steps
• Bring a medium saucepan of salted water to the boil. Slightly crush garlic cloves using the flat side of a knife, then remove skin. Peel potato and carrot, then cut both into small chunks. • Cook potato, carrot and garlic in the boiling water until easily pierced with a fork, 10-15 minutes. Drain. • Return veggies and garlic to the pan with a drizzle of olive oil, then season with salt. • Mash until smooth, then cover to keep warm.
• Meanwhile, roughly chop tomato. • In a large frying pan, heat 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!
• Return the frying pan to medium heat, then add onion chutney, the balsamic vinegar and the water, stirring until combined. Season to taste. Remove from heat. TIP: Add a splash more water if the sauce looks too thick.
• In a large bowl, combine mixed salad leaves, tomato and a drizzle of white wine vinegar and olive oil. Season to taste. • Slice seared salmon steak. • Divide garlic mixed mash, garden salad and steak between plates. • Spoon onion chutney sauce over steak to serve. Enjoy!
