For a succulent, speedy supper, you'll zap waxy potatoes in the microwave and serve them with seared salmon fillets, a creamy dill sauce and buttery Tenderstem broccoli. Delish!
Percentages are based on an adult's daily intake
|Typical Values||per 100g||per serving|
of which saturates
of which sugars
|Fibre||1.6 g||6 g|
|Protein||7.7 g||29.2 g|
|Salt||0.08 g||0.32 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.
Before you begin...
Get all your ingredients and equipment ready
Skim through these steps, then wash your fruit and veg
Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 mins)
Now, let's get started!
Boil a kettle
Add the waxy potatoes to a heatproof bowl, cover the bowl with cling film and pierce a few holes in the top
Put the bowl in the microwave for 4-5 min or until the potatoes are fork tender
Tip: Cooking for 4? Microwave the potatoes for 6-8 min!
Meanwhile, heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium-high heat
Once hot, add the salmon fillets, season with a pinch of salt and pepper and cook for 8-9 min, turning once halfway, or until cooked through
Tip: Your fish is cooked through when it's opaque and flakes easily
Whilst the salmon is cooking, add the Tenderstem broccoli to a pot with a pinch of salt and cover with plenty of boiled water
Bring to the boil over a high heat and cook for 3-4 min or until tender with a slight bite
Once done, drain and return to the pot
Chop the dill roughly
Peel and gently crush the garlic clove[s] with the back of a knife
Add the crème fraîche, Dijon mustard and 2 tbsp [4 tbsp] cold water to a bowl and mix it all together – this is your Dijon sauce
Add the crushed garlic to the pan with the salmon and cook for 1 min until fragrant
Once fragrant, reduce the heat to medium and add the Dijon sauce and most of the chopped dill (save the rest for a garnish!) and cook for 2 min further or until the salmon is cooked through
Once the potatoes are fork tender, add a large knob of butter and a generous pinch of salt and pepper
Crush the potatoes lightly with a masher – these are your smashed potatoes
Tip: Just crush then gently, or they'll turn to mash!
Serve the Dijon salmon over the smashed potatoes with the Tenderstem broccoli to the side
Pour over any remaining sauce and garnish with the reserved dill