Cajun Double Salmon and Colcannon
with peas and garlic butter sauce
Salmon coated in a blend of Cajun spices accompanies creamy spinach colcannon and vibrant green peas in a simple yet delicious dish that makes for the perfect weeknight meal.
Allergens:
Sulphites
The quantities provided above are averages only.
Total Time40 minutes
Cooking Time30 minutes
DifficultyEasy
Ingredients
Serving amount
400 grams
Salmon
2 unit(s)
Garlic
1 sachet(s)
Vegetable Stock
½ sachet(s)
Apple Cider Vinegar
(Contains Sulphites)
1 unit(s)
Shallot
120 grams
Peas
600 grams
Potatoes
1 sachet(s)
Cajun Spice Mix
(Contains Sulphites)
60 grams
Baby Spinach
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Water
to taste
Butter
to taste
Milk (Optional)
to taste
Oil
1 tbsp
Butter
½ tbsp
Flour
Nutrition Values
Energy (kJ)3382 kJ
Energy (kcal)808 kcal
Fat39.4 g
of which saturates10.2 g
Carbohydrate66 g
of which sugars8.2 g
Dietary Fiber0.2 g
Protein52.1 g
Cholesterol160 mg
Salt1.75 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Grater
•Potato Masher
•Colander
•Pot with Lid
Cooking Steps
1
- Chop the potatoes into 2cm chunks.
- Place in a pot, cover with water and season with salt.
- Bring to the boil and cook until fork tender, 12-18 mins. Once cooked, drain in a colander (reserving a little cooking water) and return to the pot, off the heat.
- Add a knob of butter and a splash of milk or cooking water. Mash until smooth. Add the spinach and stir until wilted. Season with salt and pepper. Cover to keep warm.
2
- Meanwhile, peel and grate the garlic (or use a garlic press).
- Halve, peel and chop the shallot into small pieces.
3
- Place a separate pot over medium heat with a drizzle of oil.
- Once hot, fry the shallot until softened, 4-5 mins.
- Add the garlic and cook until fragrant, 30 secs.
- Pour in half the apple cider vinegar (double for 4p) and allow to evaporate.
4
- Add 1 tsp flour (double for 4p) to the pot and mix well to incorporate.
- Stir in 100ml water (double for 4p) along with the stock.
- Bring to the boil. Lower the heat and mix in 1 tbsp butter (double for 4p).
- Simmer until the butter has melted and the sauce has thickened slightly, 1-2 mins.
- Remove from the heat and cover to keep warm.
TIP: If necessary, reheat the sauce just before serving.
5
- Place a pan over high heat with a drizzle of oil.
- Toss the salmon with Cajun spice, salt, pepper and a drizzle of oil.
- Once hot, add the salmon to the pan, skin-side down.
- Cook for 4-5 mins, turn over, and cook for 3-4 mins on the other side. IMPORTANT: Wash hands and equipment after handling raw fish. Fish is cooked when opaque in the centre.
- When 2 mins of cooking time remain, add the peas to the pan and allow to warm through.
6
- Divide the colcannon between plates.
- Serve the Cajun salmon and peas alongside.
- Drizzle the garlic butter sauce over the salmon.
