Panko Salmon with Rosemary-Infused Mash
with cranberry-orange glaze & toasted almonds
Build your perfect festive feast with our special Christmas selection! This delicious main course is one of many recipes you can mix and match to create your ideal holiday meal. Browse all the options in the Christmas category.
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: Amandelnoten, Noten May be present: Gluten, Ei, Gerst, Kamut, Khorasan (tarwe), Mosterd, Haver, Pinda's, Lupine, Noten, Sesamzaad, Spelt, Soja, Rogge, Selderij, Tarwe, Zwaveldioxide en sulfiet)
15 g
Panko breadcrumbs
(Contains: Gluten, Tarwe)
½ piece
Red onion
1 piece
Garlic
10 g
Dried cranberries
(May be present: Pinda's, Noten, Sesamzaad, Pecannoten, Walnoten, Cashewnoten, Paranoten, Macadamianoten, Amandelnoten, Hazelnoten, Pistachenoten)
½ piece
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
30 g
[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 clove.
- Boil the potatoes with the garlic glove for 15 minutes, then drain and set aside.
- Meanwhile, zest and juice the orange. Finely chop the dill and the chives.
- In a small bowl, combine the panko with the orange zest, the dill, the chives and the Middle Eastern spices.
- Grease an oven dish with a drizzle of olive oil.
- Season the top of the salmon with salt and pepper, then transfer skin-down to the oven dish.
- Top with the panko mixture and then bake in the oven for 10 - 13 minutes.
- Transfer the milk, the mustard, the rosemary sprig and two-thirds of the butter to a pot or saucepan, then crumble in the stock cube (see pantry for amount).
- Allow to simmer over a low heat until later use.
- Heat a clean frying pan over high heat and toast the almonds until golden-brown. Remove from the pan and set aside.
- Cut the carrots into long matchsticks and quarter the onion.
- Heat a drizzle of olive oil in the same frying pan over medium-high heat.
- Fry the carrot with the onion for 8 - 10 minutes, tossing halfway.
- Deglaze with the orange juice, then stir in the honey, the cranberries and the rest of the butter.
- Allow the sauce to thicken for 1 - 2 minutes, then remove from the heat. Season to taste with salt and pepper.
- Meanwhile, remove the rosemary from the infused milk and discard.
- Mash the potatoes and the garlic with the infused milk until smooth.
- Taste and season with salt and pepper as needed.
- Serve the salmon with the mashed potatoes and vegetables alongside.
- Drizzle with the cranberry-orange glaze and garnish with the shaved almonds to finish.
