Helen's Classic British Salmon Dinner
with Roasties, Bacon Stuffing-Crumb & Onion Gravy
- Fish
- Gluten
- Soy
- Wheat
- Sulphites
- May contain traces of allergens
- Crustaceans
- Molluscs
- Soy
- Milk
- Gluten
- Almond
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Walnut
A proper British roast is comfort on a plate. Traditionally, it’s a slow Sunday ritual, but this is my take, where the bacon stuffing-crumb brings all that savoury depth with a little extra crisp, and the onion gravy delivers rich, homely flavour without the fuss. Served with golden roasties and tender salmon, it’s everything you love about a classic roast, just made weeknight-friendly, and tasting just like home.
Ingredients
2
Potato
1
Carrot
1
Brown Onion
1 sachet
Thyme
1
Baby Broccoli
280 g
Salmon
(Contains: Fish May be present: Crustaceans, Molluscs)
1 sachet
Herb & Mushroom Seasoning
(Contains: Gluten, Soy, Wheat)
90 g
Diced Bacon
(May be present: Soy, Milk)
½ packet
Panko Breadcrumbs
(Contains: Wheat, Gluten May be present: Gluten, Soy)
1 packet
Gravy Granules
(Contains: Gluten, Soy, Sulphites, Wheat May be present: Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Walnut)
Not included in your delivery
1 drizzle
olive oil
½ cup
boiling water
Utensils
Cooking Steps
- Preheat oven to 240°C/220°C fan-forced.
- Cut potato into large chunks. Cut carrot into sticks. Cut brown onion into thick wedges.
- Place potatoes onto one lined oven tray.
- Place carrot on one half of a second lined oven tray and onion on the other half.
- Drizzle both trays with olive oil, season with salt and toss to coat. Roast until tender, 20-25 minutes.
- Meanwhile, pick thyme leaves.
- Trim baby broccoli and halve thicker stalks lengthways.
- Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks.
- In a large frying pan, heat a drizzle of olive oil over medium-high heat.
- Cook diced bacon, breaking up with a spoon, until golden, 4-6 minutes.
- Add panko breadcrumbs (see ingredients) and thyme, and cook until golden, 2-3 minutes. Transfer to a bowl and season to taste.
- In a medium bowl, combine salmon, herb & mushroom seasoning and a drizzle of olive oil.
- Return the frying pan to a medium-high heat with a drizzle of olive oil.
- 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.
TIP: Patting the skin dry helps it crisp up in the pan!
- Meanwhile, add broccoli and a splash of water to a microwave-safe bowl, then cover with a damp paper towel.
- Microwave broccoli on high until just tender, 2-4 minutes.
- Drain any excess liquid, then season with salt and pepper. Cover to keep warm.
- In a medium bowl, combine gravy granules and the boiling water, whisking, until smooth, 1 minute.
- Add the roasted onion and stir to combine. Season with pepper.
- Divide the roast potatoes, carrots, baby broccoli and salmon between plates.
- Top the salmon with the bacon stuffing crumb, and serve alongside onion gravy. Enjoy!
