Salmon with Pistachio Gremolata & Cranberry Glaze
with broccolini in lemon butter & smashed potatoes
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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
250 g
Waxy red potatoes
1 piece
Garlic
½ piece
Red onion
100 g
Broccolini
50 g
Sugar snap peas
½ piece
Lemon
5 g
Fresh flat leaf parsley
(May be present: Selderij)
1 sprig
Fresh rosemary
40 g
Cranberry chutney
10 g
Pistachio nuts
(Contains: Noten, Pistachenoten May be present: Sesamzaad, Noten, Pinda's)
5 g
Shaved almonds
(Contains: Noten, Amandelnoten May be present: Selderij, Sesamzaad, Noten, Pinda's, Gluten, Ei, Gerst, Kamut, Khorasan (tarwe), Mosterd, Haver, Lupine, Spelt, Soja, Rogge, Tarwe, Zwaveldioxide en sulfiet)
200 g
Salmon fillet
(Contains: Vis)
Not included in your delivery
2 tablespoon
Olive oil
½ tablespoon
[Plant-based] butter
1 tablespoon
Extra virgin olive oil
1 teaspoon
White wine vinegar
½ tablespoon
[Reduced salt] soy sauce
1 teaspoon
Mustard
Nutrition Values
Utensils
Cooking Steps
- Preheat the oven to 200°C. Boil plenty of salted water in a pot or saucepan.
- Cut any larger potatoes in half, then parboil for 10 - 12 minutes.
- Drain and transfer to a parchment-lined baking sheet, then use a mug to gently crush them.
- Crush or mince the garlic. Discard the rosemary stalk and finely chop the leaves.
- Drizzle the potatoes with a generous amount of olive oil, then scatter over the rosemary and half of the garlic.
- Season with salt and pepper, then roast in the oven for around 20 minutes until golden-brown and crispy.
- Transfer the fish to a parchment-lined baking sheet and pat dry with kitchen paper.
- Drizzle with olive oil, then season with salt and pepper.
- Bake the fish in the oven (see below for the exact cooking time).
- In a bowl, combine the cranberry chutney with the mustard and the soy sauce.
- When the fish has 5 minutes left, drizzle over the cranberry glaze.
- Meanwhile, chop the onion and halve the broccolini lengthways.
400g: 15 - 19 minutes
600g: 20 - 24 minutes
800g: 25 - 28 minutes
- Heat a large clean frying pan over medium-high heat. Toast the almonds until golden-brown, then remove from the pan and set aside.
- Heat a drizzle of olive oil in the same pan and fry the broccolini for 6 - 8 minutes.
- Add the onion, the sugar snaps and a splash of water.
- Cook for 4 - 5 minutes, covered. Season with salt and pepper.
- Cut half of the lemon into wedges, then zest and juice the rest.
- Stir the lemon juice and a knob of butter into the vegetables, then fry for 1 more minute.
- Transfer the vegetables to a serving dish and garnish with the almonds.
- Finely chop the pistachios and the parsley.
- In a bowl, combine the pistachios with the parsley, the lemon zest, the white wine vinegar, the extra virgin olive oil and the rest of the garlic.
- Season to taste with salt and pepper, then drizzle this over the salmon.
- Serve all the components in separate dishes.
- Serve the lemon wedges and some mayonnaise as preferred alongside.
