Speedy Salmon and Warm Cranberry Relish
with Roasted Potatoes and Feta Crumble
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.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
285 g
Jumbo Salmon Fillet
(Contains Fish, 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
(Contains Sulphites)
¼ cup
Feta Cheese
(Contains Milk)
56 g
Spring Mix
1 tbsp
Garlic Puree
1 tbsp
Whole Grain Mustard
(Contains Mustard)
Not included in your delivery
2 tbsp
Oil*
1 tbsp
Unsalted Butter*
(Contains Milk)
¼ tsp
Salt*
1 tsp
Sugar*
¼ tsp
Pepper*
Nutrition Values
Utensils
Instructions
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.
While the potato wedges roast, peel, then thinly dice shallot. Core, then cut the apple into 1/4-inch pieces.
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.**
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.
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.
Divide salmon, potato wedges and salad between plates. Sprinkle the feta over the potato wedges. Spoon the relish over the salmon.
