Salmon & Parmesan Mashed Potato
with Cherry Tomato & Mustard Cider Salad
- Milk
- Fish
- May contain traces of allergens
- Crustaceans
- Molluscs
With its perfect proportions and superstar ingredients, your average steak, salad and mash has levelled up! In this number, Parmesan cheese is stirred through creamy mashed sweet potatoes, while the salad welcomes cherry tomatoes, gourmet leaves and mustard cider dressing. We’ve replaced the potato in this recipe with sweet potato due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
Ingredients
1
Gourmet Leaf Mix
1 packet
Mustard Cider Dressing
1 packet
Parmesan Cheese
(Contains: Milk)
2
Sweet Potato
1
Snacking Tomatoes
280 g
Salmon
(Contains: Fish May be present: Crustaceans, Molluscs)
Not included in your delivery
1 drizzle
olive oil
60 g
butter
(Contains: Milk)
2 tbs
milk
(Contains: Milk)
Cooking Steps
• See ‘Top Steak Tips!’ (below left). Boil the kettle. Half-fill a medium saucepan
with boiling water, then add a generous pinch of salt.
• Peel sweet potato and cut into large chunks.
• Cook sweet potato in the boiling water, over high heat, until easily pierced with a
fork, 12-15 minutes. Drain and return to pan.
• Add the butter, milk and Parmesan cheese to sweet potato. Mash until smooth.
Cover to keep warm.
• Meanwhile, halve snacking tomatoes.
• Pat salmon dry and season both sides. Season salmon with salt and pepper. • Return frying pan to medium-high heat with a drizzle of olive oil. • When the oil is hot, cook the salmon, skin-side down first, 2-4 minutes each side. Transfer to a plate to rest.
• In a large bowl, combine the honey and mustard cider dressing with a drizzle of vinegar and olive oil. Add snacking tomatoes and gourmet leaf mix. Toss to combine. Season. • Divide salmon, mashed potato and rocket-tomato salad between plates. • Dollop a spoonful of garlic butter over salmon to serve. Enjoy!
