Salmon & Cheesy Mash Cups
with Tomato Relish & Apple Salad
- Milk
- Fish
- Eggs
- May contain traces of allergens
- Crustaceans
- Molluscs
Turn dinner into a total playground with tonight's number. Little ones will love digging into their very own cheesy mash mountains, while the sweet apple crunch makes finishing the salad a breeze. It’s a playful, plate-licking feast that makes the usual salmon night way more exciting for the whole family.
Ingredients
1
Brown Onion
1 packet
Cheddar Cheese
(Contains: Milk;)
1
Garlic
280 g
Salmon
(Contains: Fish; May be present: Crustaceans, Molluscs.)
2
Potato
1
Spring Onion
1 packet
Tomato Relish
1
Apple
1
Red Butter Lettuce
Not included in your delivery
1 drizzle
olive oil
30 g
butter
(Contains: Milk;)
1 piece
egg
(Contains: Eggs;)
¼ tsp
salt
½ tsp
honey
1 drizzle
vinegar (balsamic or white wine) (pantry)
Utensils
Cooking Steps
• Note: This recipe is designed to be cooked with your child under adult supervision. • Preheat oven to 220°C/200°C fan-forced. Boil the kettle. Half-fill a large saucepan with boiling water, then add a generous pinch of salt. • Peel potato and cut into large chunks. Peel garlic clove. • Cook potato and garlic in the boiling water over high heat until easily pierced with a fork, 12-15 minutes. Drain and return to the pan. • Add the butter, egg and salt to potato. Mash until smooth. Cover to keep warm. TIP: Save time and get more fibre by leaving the potato unpeeled. Little cooks: Get those muscles working and help mash the potatoes!
• Meanwhile, thinly slice apple into wedges. Thinly slice brown onion (see ingredients) and spring onion. Little cooks: Help wash the veggies! Don your goggles and have a go at peeling off the onion's outer layer!
• Once the mash is done, spray muffin tins with oil, then fill with mash. Sprinkle with Cheddar cheese. • Bake until golden, 15-20 minutes. Little cooks: Join in on the fun by filling the muffin tins with the mash mixture and sprinkling the cheese on top!
• While the mash cups are baking, in a large frying pan, heat a drizzle of olive oil over medium heat. • Pat salmon dry with paper towel and season both sides. • When oil is hot, cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side. Transfer to a plate. • In the same pan, cook brown onion, tossing, until tender and browned, 5 minutes.
• In a medium bowl, combine the honey, a drizzle of vinegar and olive oil. • Add red butter lettuce and apple and toss to coat. Season to taste. Little cooks: Take the lead by combining the ingredients for the dressing and tossing the salad!
• Slice salmon. • Divide salmon, cheesy mash cups and salad between plates. • Serve with tomato relish. Top mash cups with spring onion. Enjoy! Little cooks: Add the finishing touch sprinkling over the spring onion!
