Quick Rosemary-Crusted Salmon
with Mash, Veggies & Horseradish Sauce
- Eggs
- Milk
- Mustard
- Fish
- Wheat
- Gluten
- May contain traces of allergens
- Crustaceans
- Fish
- Molluscs
- Gluten
- Soy
Ingredients
1 packet
Horseradish Sauce
(Contains: Eggs, Milk, Mustard;)
280 g
Salmon
(Contains: Fish; May be present: Crustaceans, Fish, Molluscs.)
2
Potato
1
Broccoli
1 packet
Panko Breadcrumbs
(Contains: Wheat, Gluten; May be present: Gluten, Soy.)
1 packet
Rosemary
1
Carrot
Cooking Steps
• Preheat oven to 200°C/180°C fan-forced. Bring a medium saucepan of water to the boil. • Peel potato, then cut into large chunks. Cook in the boiling water until easily pierced with a fork, 12-15 minutes. Drain and return to pan. • Add the butter and milk. Season generously with salt. Mash until smooth. Cover to keep warm. TIP: Save time and get more fibre by leaving the potato unpeeled!
• While potato is cooking, pick and finely chop rosemary. • In a small bowl, combine panko breadcrumbs (see ingredients), rosemary and a drizzle of olive oil. Season with salt and pepper. • Place salmon, skin-side down, on a lined oven tray. • Lightly coat or spray salmon with olive oil, then spoon crumb mixture over the top, gently pressing down so it sticks. Bake until crust is golden and salmon is just cooked through, 8-12 minutes. TIP: Some of the crumb will fall off, don't worry, you'll use it later!
• While salmon is baking, thinly slice carrot into half-moons. Chop the broccoli (including the stalk!) into small florets. • In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Stir-fry broccoli and carrot with a splash of water until softened, 5-6 minutes. • Remove pan from heat. Season to taste.
• Divide rosemary-crusted salmon, mash and veggies between plates. Sprinkle any remaining crumb from the tray over the salmon. • Serve with horseradish sauce. Enjoy!
