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Speedy Salmon and Warm Cranberry Relish

Speedy Salmon and Warm Cranberry Relish

with Roasted Potatoes and Feta Crumble

20-MIN MEAL
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Elevate your salmon dinner with a quick apple and cranberry relish! Completing this spring stunner, we have feta-sprinkled roasted potatoes and a simple yet understated vinaigrette-dressed salad.

Tags:Quick PrepQuick
Allergens:Fish/PoissonSeafood/Fruit de MerSulphites/SulfiteMilk/LaitMustard/Moutarde

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time20 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

285 g

Salmon Fillets

(ContainsFish/Poisson, Seafood/Fruit de Mer)

360 g

Red Potato

1 unit

Granny Smith Apple

28 g

Dried Cranberries

50 g

Shallot

1 tbsp

Red Wine Vinegar

(ContainsSulphites/Sulfite)

¼ cup

Feta Cheese

(ContainsMilk/Lait)

56 g

Spring Mix

1 tbsp

Garlic Puree

1 tbsp

Whole Grain Mustard

(ContainsMustard/Moutarde)

Not included in your delivery

2 tbsp

Oil*

1 tbsp

Unsalted Butter*

(ContainsMilk/Lait)

¼ tsp

Salt*

1 tsp

Sugar*

¼ tsp

Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3515 kJ
Calories840 kcal
Fat49 g
Saturated Fat11 g
Carbohydrate61 g
Sugar25 g
Dietary Fiber7 g
Protein38 g
Cholesterol80 mg
Sodium640 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Parchment Paper
Measuring Spoons
Paper Towel
Small pot
Large Bowl
Whisk
Instructionsarrow up iconarrow up icon
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1

Before starting, preheat the oven to 450°F. Wash and dry all produce. Cut potatoes into 1/2-inch thick wedges, then toss with 1 tbsp oil (dbl for 4 ppl) on a parchment-lined baking sheet. Season with salt and pepper. Roast in the middle of the oven, until golden-brown, 17- 18 min.

2

While the potato wedges roast, peel, then thinly dice shallot. Core, then cut the apple into 1/4-inch pieces.

3

Pat salmon dry with paper towels, then rub the garlic puree and 1/2 tbsp oil (dbl for 4 ppl) all over. Season with salt and pepper. Add salmon to another parchment-lined baking sheet. Roast in the top of the oven, until salmon is cooked through, 10-12 min.**

4

While salmon roasts, heat a small pot over medium-high heat. When hot, add 1 tbsp butter (dbl for 4 ppl), then apples, cranberries, half the shallots, half the vinegar, 1 tsp sugar and 1 tbsp water (dbl both for 4 ppl). Cook, stirring often, until the apples have softened, 6-8 min. Remove pot from heat.

5

Whisk together the mustard, remaining vinegar and 2 tbsp oil (dbl for 4 ppl) in a large bowl. Add the spring mix and remaining shallots, then toss to coat.

6

Divide salmon, potato wedges and salad between plates. Sprinkle the feta over the potato wedges. Spoon the relish over the salmon.