Panko Salmon with Chive Mash
with roasted cherry tomatoes, olives & salad
Compared to other cucumber varieties, Persian cucumbers have a thinner skin, are shorter, nearly seedless and extra crisp. Their flavour is mild and slightly sweet.
Tags:
Family
Allergens:
Gluten
•Tarwe
•Vis
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Total25 minutes
Cooking Time25 minutes
DifficultyMedium
Ingredients
Serving amount
250 g
Potatoes
5 g
Fresh flat leaf parsley & chives
½ piece
Garlic
5 g
Panko breadcrumbs
(Contains: Gluten, Tarwe)
125 g
Red cherry tomatoes
½ piece
Persian cucumber
30 g
Mixed leaves of radicchio, arugula & lettuce
1 piece
Salmon fillet
(Contains: Vis)
15 g
Kalamata olives
Not included in your delivery
1 tablespoon
Olive oil
2 teaspoon
Mustard
¼ tablespoon
[Plant-based] butter
½ tablespoon
Extra virgin olive oil
1 teaspoon
White balsamic vinegar
[Plant-based] milk
to taste
Salt and pepper
Nutrition Values
Energy (kJ)3355 kJ
Calories802 kcal
Fat47.6 g
Saturated Fat8.7 g
Carbohydrate61.7 g
Sugar9.4 g
Dietary Fiber8.9 g
Protein30.5 g
Salt1.3 g
Potassium1662.5 mg
Calcium39.8 mg
Iron2 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
•Pan with Lid
•Oven Dish
•Small Bowl
•Potato Masher
•Salad Bowl
Cooking Steps
1
- 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.
- Boil the potatoes for 15 minutes, then drain and set aside, covered.
2
- Finely chop the parsley and chives. Crush or mince the garlic.
- In a small bowl, combine the parsley, panko and garlic with half of the chives and a drizzle of olive oil. Season with salt and pepper.
- Grease an oven dish with a light drizzle of olive oil and place the fish skin-side down.
- Spread the panko-herb mixture over the fish.
3
- Transfer the cherry tomatoes to the same oven dish and lightly drizzle with olive oil.
- Season with salt and pepper, then bake in the oven for 10 - 12 minutes.
- Mash the potatoes with a small knob of butter, a splash of milk and half of the mustard.
- Stir in the rest of the chives, then season to taste with salt and pepper.
4
- In a salad bowl, combine the extra virgin olive oil with the white balsamic vinegar and the rest of the mustard. Season to taste with salt and pepper.
- Dice the cucumber and transfer to the salad bowl. Add the lettuce mix and toss well to combine. Garnish the salad with the olives.
- Serve the fish and cherry tomatoes with the chive mash and the salad alongside.
