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.
250 g
Salmon Fillets, skin-on
(Contains Fish, Seafood/Fruit de Mer)
360 g
Red Potato
1 unit
Granny Smith Apple
¼ cup
Dried Cranberries
50 g
Shallot
1 tbsp
Red Wine Vinegar
(Contains Sulphites)
¼ cup
Feta Cheese, crumbled
(Contains Milk)
56 g
Spring Mix
1 tbsp
Garlic Puree
1 tbsp
Whole Grain Mustard
(Contains Mustard)
1 tbsp
Unsalted Butter*
(Contains Milk)
1 tsp
Sugar*
3.5 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Before starting, preheat the oven to 450°F. Wash and dry all produce. Cut potatoes into 1/2-inch wedges. Add potatoes and 1 tbsp oil (dbl for 4 ppl) to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat. Roast potato wedges in the middle of the oven until golden-brown and tender, 17-18 min.
Meanwhile, peel, then finely chop shallot. Core, then cut apple into 1/4-inch pieces.
Pat salmon dry with paper towels. Combine garlic puree and 1/2 tbsp oil (dbl for 4 ppl) in a small bowl. Brush garlic oil all over salmon flesh. Season with salt and pepper. Arrange salmon on another parchment-lined baking sheet, skin-side down. Roast in the top of the oven until cooked through, 10-12 min.**
Meanwhile, heat a small pot over medium heat. When hot, add 1 tbsp butter (dbl for 4 ppl), then apples, dried cranberries, half the shallots, half the vinegar, 1 tsp sugar and 2 tbsp water (dbl both for 4 ppl). Cook, stirring often, until apples soften, 6-8 min. Remove the pot from heat.
Meanwhile, whisk together mustard, remaining vinegar and 2 tbsp oil (dbl for 4 ppl) in a large bowl. Season with salt and pepper. Add spring mix and remaining shallots, then toss to coat.
Divide salmon, potato wedges and salad between plates. Sprinkle feta over potato wedges. Spoon cranberry-apple relish over salmon.