This Italian-inspired dish combines the rich flavour of salmon with beautifully earthy saffron – the world’s most precious spice. You’ll make saffron sauce with garlic, Cornish clotted cream and lemon, then roast gnocchi to create crispy morsels of flavour, and serve with stir-fried Tenderstem® broccoli.
Percentages are based on an adult's daily intake
|Typical Values||per 100g||per serving|
of which saturates
of which sugars
|Fibre||1.3 g||5.5 g|
|Protein||8.4 g||34.5 g|
|Salt||1.12 g||4.6 g|
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Preheat the oven and roast the gnocchi
Set the oven to 200°C/ 180°C (fan)/ 400°F/ Gas 6. Boil a kettle.
Add the gnocchi to a baking tray with a drizzle of vegetable oil and a generous pinch of salt and give everything a good mix up.
Put the tray in the oven for 20-25 minutes or until golden and crispy.
Tip: give the gnocchi a mix halfway through cooking so that they colour evenly.
Infuse the saffron
Meanwhile, dissolve 1/2  vegetable stock cube in 100ml [200ml] boiled water.
Add the saffron and set aside to infuse – this is your saffron stock.
Peel and finely chop the shallot[s].
Peel and finely chop (or grate!) the garlic.
Prepare your saffron sauce
Heat a pot with a matching lid with a knob of butter over a medium heat.
Once melted, add the shallot and garlic and cook for 3-4 minutes or until softened.
Once softened, add the saffron stock and cook for 1-2 minutes further.
Add cream to your saffron sauce
Meanwhile, chop the parsley finely, including the stalks.
Stir in the clotted cream and soft cheese and cook for 2-3 minutes or until the sauce has thickened to the consistency of double cream.
Stir in the juice of 1/4 [1/2] lemon – this is your saffron cream sauce.
Cut the remaining lemon into wedges.
Stir-fry the Tenderstem broccoli
Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium-high heat.
Once hot, add the Tenderstem broccoli with a pinch of salt and cook for 2-3 minutes or until starting to soften.
Add a splash of water and cook, covered, for 1-2 minutes further or until tender with a slight bite.
Cook your salmon
Once done, transfer the broccoli to a tin foil package and set aside until serving.
Wipe the pan clean and return it to a medium heat with a drizzle of vegetable oil. Season the salmon fillets with a pinch of salt.
Once hot, add the salmon fillets and cook for 2-3 minutes on each side or until cooked through.
Tip: your fish is cooked when it turns opaque and flakes easily.
Warm your sauce and finish the gnocchi
Return the saffron sauce to a medium-low heat and cook for 1-2 minutes or until warmed through.
Once the gnocchi is done, add the chopped parsley and give everything a good toss until fully coated.
Serve the salmon over the saffron cream sauce with the roasted gnocchi and broccoli to the side.
Garnish with a wedge of lemon.