Spiced Salmon & Mixed Veggie Mash

Name: Spiced Salmon & Mixed Veggie Mash with Braised Cabbage & Beetroot Relish
Total time: 30 min
Yield: 2
Cuisine: New Zealand
Ingredients: 1 Sliced Leek; 280 g Salmon; 1 sachet Classic Roast Seasoning; 1 sachet Coriander; 1 packet Potato; 1 Carrot; 1 packet Shredded Cabbage Mix; 1 Parsnip; 1 packet Beetroot Relish; 1 drizzle olive oil; 2 tbs milk; 40 g butter; 1 tsp brown sugar; 1 drizzle vinegar (balsamic or white wine)

with Braised Cabbage & Beetroot Relish

Recipe Development TeamUpdated on September 18, 2026

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Calories

:

632 kcal

Protein

:

32.7g protein

Total

:

30 minutes

Difficulty

:

Easy

Kid Friendly

Under 30g carbs

Allergens:

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

Juicy seasoned salmon are topped with a vibrant beetroot relish that adds a sweet, earthy punch to every bite. A medley of potato, carrot and parsnip combine in a creamy mash for the ultimate comfort-food base, while sautéed leek and cabbage round things out for a hearty, nourishing dinner.

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

Ingredients

Serving amount

1

Sliced Leek

280 g

Salmon

(Contains: Fish)

1 sachet

Classic Roast Seasoning

1 sachet

Coriander

1 packet

Potato

1

Carrot

1 packet

Shredded Cabbage Mix

1

Parsnip

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

vinegar (balsamic or white wine)

Nutrition

Calories632 kcal

Energy (kJ)2650 kJ

Fat44.6 g

of which saturates16.3 g

Carbohydrate23.5 g

of which sugars16.1 g

Dietary Fibre5.3 g

Protein32.7 g

Cholesterol1.1 mg

Sodium533 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 Pan

Cooking Steps

PDF

1

• Boil the kettle.
• Half-fill a medium saucepan with boiling water.
• Peel potato, carrot and parsnip, then cut into small chunks.
Little cooks: Help rinse the veggies!

2

• Cook potato, carrot and parsnip in the boiling water, over high heat, until easily pierced with a fork, 10-15 minutes.
• Drain and return to saucepan.
• Add the butter, milk and salt. Mash until smooth and cover to keep warm.

3

• 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.

4

• 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.

5

• Wipe out the frying pan, then return to medium-high heat with a drizzle of olive oil. Cook shredded cabbage mix and sliced leek until tender, 2-3 minutes.
• Add the brown sugar, a drizzle of vinegar and a splash of water. Cook until softened, 3-4 minutes. Season to taste with salt and pepper.

6

• Divide spiced salmon, mixed veggie mash, and braised cabbage between plates.
• Top salmon with beetroot relish.
• Tear over coriander to serve. Enjoy!

Little cooks: Add the finishing touch and tear over the coriander!