Creamy Mustard Salmon & Dutch Carrots for Dinner
with Spiced Orange & White Choc Bliss Cake for Dessert
- Fish
- Milk
- Gluten
- Wheat
- Soy
- Almond
- May contain traces of allergens
- Crustaceans
- Molluscs
- Wheat
- Gluten
- Soy
- Almond
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Walnut
Show Mum she’s the catch of the day with this sophisticated spread. Flaky, paprika salmon and roasted Dutch carrots are brought together by a silky mustard sauce for a meal that feels like a warm hug. It’s elegant, effortless and certain to earn you some serious brownie points. This recipe is under 650kcal per serving. To download the recipe card for the main and dessert, click the download arrow on the right of the screen.
Ingredients
2
Potato
1
Dutch Carrots
1
Baby Broccoli
2
Garlic
1
Lemon
280 g
Salmon
(Contains: Fish May be present: Crustaceans, Molluscs)
1 sachet
Paprika Spice Blend
(May be present: Wheat, Gluten, Soy)
1 packet
Light Cooking Cream
(Contains: Milk)
1 packet
Wholegrain Mustard
1 packet
Parsley
1
Orange
1 packet
Basic Sponge Mix
(Contains: Gluten, Wheat May be present: Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut)
1 packet
Caster Sugar
(May be present: Almond, Brazil nut, Cashew, Gluten, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut, Wheat)
1
White Choc Chips
(Contains: Soy, Milk May be present: Gluten, Macadamia, Peanuts, Sesame, Pecan, Pistachio, Almond, Hazelnut, Walnut, Cashew, Wheat, Brazil nut)
2 packet
Cream
(Contains: Milk)
1 packet
Roasted Almonds
(Contains: Almond May be present: Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut)
1 sachet
Sweet Golden Spice Blend
(May be present: Gluten, Milk, Soy, Wheat)
Not included in your delivery
1 drizzle
olive oil
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced.
• Cut potato into bite-sized chunks. Trim green tops
from Dutch carrots and scrub clean.
• Place potato and carrots on a lined oven tray.
Drizzle with olive oil, season with salt and pepper
and toss to coat.
• Roast until tender, 25-30 minutes.
• When potato and carrots have 10 minutes
remaining, trim baby broccoli, halving any thicker
stalks lengthways.
• Place broccoli on a second lined oven tray.
• Drizzle with olive oil and season with salt and
pepper. Roast until slightly charred and tender,
10-15 minutes.
• Meanwhile, cut lemon into thin slices.
• Thinly slice garlic.
• In a large frying pan, heat a drizzle of olive oil over
medium-high heat.
• Pat salmon dry with paper towel and sprinkle over
paprika spice blend.
• When oil is hot, cook salmon, skin-side down first,
until just cooked through, 2-4 minutes each side.
Transfer to a plate.
TIP: Patting the skin dry helps it crisp up in the pan!
• Wipe out frying pan and return to medium-high heat
with a drizzle of olive oil.
• Cook garlic until fragrant, 1 minute.
• Stir in light cooking cream, wholegrain mustard
and lemon slices, then simmer for 1-2 minutes.
• Season to taste with salt and pepper.
• Divide salmon, Dutch carrots, roast potatoes and
baby broccoli between plates.
• Drizzle over creamy mustard sauce.
• Tear over parsley to serve. Enjoy!
