Crumbed Salmon & Creamy Thyme Sauce
with Wedges & Cherry Tomato Salad
- Wheat
- Gluten
- Milk
- Fish
- Eggs
- Gluten
- Soy
- May contain traces of allergens
- Crustaceans
- Molluscs
- Wheat
Get some more salmon your fork with this delicious schnitty number! To perfectly complement the salmon, whip up a super easy thyme sauce and pair this protein with crispy potato wedges and a simple cherry tomato salad.
Ingredients
1 packet
Panko Breadcrumbs
(Contains: Wheat, Gluten; May be present: Gluten, Soy.)
1 packet
Light Cooking Cream
(Contains: Milk;)
1 packet
Mixed Salad Leaves
280 g
Salmon
(Contains: Fish; May be present: Crustaceans, Molluscs.)
2
Potato
1 sachet
Thyme
½ sachet
Vegetable Stock Pot
1
Snacking Tomatoes
Not included in your delivery
1 drizzle
olive oil
1 tbs
flour
(Contains: Gluten; May be present: Wheat.)
1 piece
egg
(Contains: Eggs;)
¼ tsp
cracked black pepper
1 drizzle
vinegar (balsamic or white wine) (pantry)
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut potato into wedges, then place potato on a lined oven tray. Drizzle with olive oil and season with salt. • Toss to coat, spread out evenly, then bake until tender, 25-30 minutes. TIP: If your oven tray is crowded, divide the wedges between two trays.
• Meanwhile, pick thyme leaves. • Cut tomato into wedges. • In a large bowl, combine tomato and mixed salad leaves. Set aside.
• Pat salmon dry with paper towel and season both sides with a pinch of salt and pepper.
• In a shallow bowl, combine the plain flour. In a second shallow bowl, whisk the egg. In a third shallow bowl, combine panko breadcrumbs and a pinch of salt.
• Coat salmon first in flour mixture, followed by the egg, and finally the breadcrumbs. Transfer to a plate.
• Heat a large frying pan over medium-high heat with enough olive oil to coat the base.
• When oil is hot, cook salmon in batches until golden and cooked through, 3-4 minutes on all sides. Transfer to a plate lined with paper towel.
TIP: Ensure the oil is hot before cooking the salmon for best results!
• Wash frying pan, then return to medium-low heat with and add light cooking cream, stock concentrate, thyme and the cracked black pepper, then cook, stirring, until warmed and fragrant, 1-2 minutes. Season to taste with salt.
• Add a drizzle of vinegar and olive oil to the salad. Toss to coat. • Divide crumbed salmon between plates and spoon over the creamy peppercorn sauce. • Serve with wedges and garden salad. Enjoy!
