with roasted baby potatoes
A classic Irish ingredient like Ballymaloe Relish is given a spicy makeover with the addition of rich chipotle paste in this salmon reicpe.
Allergens
Utensils
Tags
Passata
1 pack(s)
Mexican Style Spice Mix
2 sachet(s)
Bell Pepper
1 unit(s)
Scallion
2 unit(s)
Ballymaloe Tomato Relish
1 pot(s)
Chipotle Paste
1 sachet(s)
Salmon
200 grams
Vegetable Stock
1 sachet(s)
Baby Potatoes
500 grams
Salt
to taste
Pepper
to taste
Oil
to taste
Water
to taste
Sugar
to taste
Butter
to taste
- Preheat the oven to 240°C/220°C fan/gas mark 9.
- Halve the potatoes lengthways, quartering any larger pieces, and pop them onto a lined baking tray.
- Toss with a drizzle of oil, half the Mexican spice, salt and pepper.
- Roast on the top shelf of the oven until fork tender, 25-35 mins.
- Halve the pepper and discard the core and seeds. Chop into 2cm chunks.
- Trim and thinly slice the scallion.
- Place a large pot over high heat with a drizzle of oil.
- Once the oil is hot, add the pepper and fry until just soft, 3-4 mins. Continue to stir while it cooks.
- Lower the heat to medium-high and add the remaining Mexican spice and fry for 1 min more.
- Add the stock, passata and a pinch of sugar. Cook for 5-6 mins.
- Once everything is cooked, add the chipotle and a splash of water to loosen the sauce (if necessary). Season to taste with salt and pepper.
- Meanwhile, place a pan over high heat with a drizzle of oil. Pat the fish dry with kitchen paper.
- Once hot, add the fish, skin-side down. Season with salt and pepper.
- 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.
- Once the fish is cooked, remove the pan from the heat.
- Pour over the Ballymaloe relish, a splash of water and a knob of butter.
- Turn the carefully to coat in the glaze.
- Divide the roasted potatoes and glazed fish between plates.
- Serve the bell pepper chipotle sauce on the fish and scatter the scallion over.
2139
kJ
Energy (kJ)
511
kcal
Energy (kcal)
18.7
g
Fat
4.2
g
of which saturates
53.8
g
Carbohydrate
29.6
g
of which sugars
11.7
g
Dietary Fiber
27.2
g
Protein
80
mg
Cholesterol
3.47
g
Salt
with Ballymaloe relish and bell pepper
with Ballymaloe relish and bell pepper
with Ballymaloe relish and bell pepper
with Ballymaloe relish and bell pepper
