Encrusted Salmon with Garlic & Rosemary infused Mashed Potatoes
with Honey-Glazed Carrot and Cranberries
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 piece
Salmon fillet
(Contains: Vis)
200 g
Potatoes
1 piece
Carrot
5 g
Shaved almonds
(Contains: Noten, Amandelnoten May be present: Pinda's, Noten, Sesamzaad)
15 g
Panko breadcrumbs
(Contains: Tarwe)
½ piece
Red onion
1 piece
Garlic
10 g
Dried cranberries
(May be present: Pinda's, Noten, Sesamzaad)
½ piece
Easy peel orange
5 g
Fresh dill & chives
½ sachet(s)
Middle Eastern spice mix
1 sprig
Fresh rosemary
Not included in your delivery
1 tablespoon
Olive oil
1.5 tablespoon
[Plant-based] butter
½ tablespoon
Honey [or plant-based alternative]
50 milliliters
[Plant-based] milk
½ piece
Low sodium vegetable stock cube
1 teaspoon
Mustard
Nutrition Values
Utensils
Cooking Steps
- Preheat the oven to 200°C.
- Boil plenty of water in a pot or saucepan for the potatoes.
- Peel or wash the potatoes and cut them into rough chunks. Peel the garlic.
- Boil the potatoes and garlic for 15 minutes, then drain and set aside, covered.
- Crush or mince the garlic. Zest and juice the orange. Finely chop the fresh herbs.
- In a small bowl, combine the panko, orange zest, fresh herbs and Middle Eastern spices.
- Grease an oven dish with a drizzle of olive oil and place the salmon skin-side down. Season with salt and pepper. Spread the panko-herb mixture over the salmon.
- Bake in the oven for 10 - 13 minutes.
- Transfer the milk, the garlic, mustard, stock cube, rosemary and 2/3 of the butter to a pot or saucepan and simmer on low heat until serving (see Tip).
Tip: This recipe is high in calories. If you're watching your calorie intake, substitute the butter in the mashed potatoes for an extra splash of milk.
- Heat a frying pan without any oil over medium-high heat. Toast the almond flakes for 1 - 2 minutes, or until golden brown, then remove from the pan and set aside.
- Meanwhile, cut the carrots into thin, long matchsticks. Cut the onion into quarters.
- Heat a drizzle of olive oil in the same frying pan over medium-high heat and fry the carrots and onion for 8 - 10 minutes. Toss halfway through.
- Deglaze with the orange juice. Add the rest of the butter, honey and cranberries and let the glaze thicken for 1 - 2 minutes, then take the pan off the heat. Season to taste with salt and pepper.
- Remove the rosemary from the milk. Mash the potatoes and stir in the flavoured milk until you reach a smooth texture. If necessary, season to taste with salt and pepper
- Serve the salmon with the mash.
- Serve along with the vegetables and drizzle over the rest of the glaze.
- Garnish with the shaved almonds.
Did you know... thanks to the salmon, this recipe is rich in omega 3, an essential fatty acid that benefits cardiovascular health. Salmon is also rich in vitamin D, which aids with calcium absorption.
