Worcestershire Salmon & Crushed Veggies
with Apple Salad & Peppercorn Hollandaise
- Fish
- Gluten
- Milk
- Sesame
- Eggs
- Almond
- Wheat
- Soy
- Fish
- Cashew
- May contain traces of allergens
It’s the sauce no one can pronounce but we love it all the same. Add Worcestershire sauce to the pan to soak into the tender salmon, then pour over a pepper Hollandaise to bring the flavours to bursting. Trust us, it does taste as good as it sounds (even if it’s a struggle to say out loud)! This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
Ingredients
280 g
Salmon
(Contains: Fish; )
1 packet
Worcestershire Sauce
1 packet
Hollandaise
(May be present: Gluten, Milk, Sesame, Eggs, Almond, Wheat, Soy, Fish, Cashew)
1 packet
Potato
2
Carrot
2
Garlic
1
apple
1 packet
Mixed Salad Leaves
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle. Half-fill a medium saucepan with boiling water. Peel potato and carrot, then cut both into large chunks. • Cook potato and carrot in the boiling water, over high heat, until easily pierced with a fork, 10-15 minutes. • Meanwhile, finely chop garlic. • Drain the veggies and set aside. Return saucepan to medium-high heat with a drizzle of olive oil. Cook half the garlic until fragrant, 1 minute. • Remove from heat, return veggies to the pan, season generously with salt and toss to coat. Lightly crush with a fork, then cover to keep warm.
• Meanwhile, thinly slice apple. • Crush black peppercorns (see ingredients) with a pestle and mortar or in their sachet using a rolling pin.
• 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. then add Worcestershire sauce and gently turn salmon to coat. Transfer to a plate to rest. • While the salmon is resting, wipe out the frying pan, then return to medium heat with a drizzle of olive oil. Cook peppercorns and remaining garlic until fragrant, 1 minute. Remove pan from heat, then add hollandaise and a splash of water. Stir to combine and season to taste. TIP: Patting the skin dry helps it crisp up in the pan!
• In a medium bowl, combine a drizzle of vinegar and olive oil. Season, then add mixed salad leaves and apple, tossing to coat. • Divide Worcestershire salmon, crushed veggies and apple salad between plates. • Spoon peppercorn hollandaise sauce over salmon to serve. Enjoy!
