Creamy Sun-Dried Tomato Salmon With Broccoli Tots
Take our tasty twist on nostalgia for a spin. You'll bake broccoli tots with Italian cheese for extra savoury flavour. Serve your crispy veg patties alongside tender seared salmon and creamy tomato sauce.
Ingredients for 2 people
Cooking for 3? 1 and a half for each ingredient Cooking for 4? Double each ingredient
You'll also need
Pepper, Salt, Vegetable oil, Water (or dietary alternatives)
Cooking instructions
Instructions for 2 [for 3] [for 4] portion recipe.
Preheat the grill to high and boil a full kettle
Cut your broccoli into small florets, discard the stem[s] and leaves
Add the broccoli florets to a pot of plenty of boiled water and bring to the boil over a high heat
Once boiling, cook for 5-6 min or until tender
While the broccoli is boiling, add your panko breadcrumbs, grated Italian hard cheese and egg[s] to a large bowl with a generous pinch of salt and pepper – this is your breadcrumb mixture
Chop your sun-dried tomatoes roughly
Drain and rinse the cooked broccoli under cold running water
Once cooled, add the rinsed broccoli to a chopping board and chop as finely as you can
Tip: Alternatively add it to a food processor!
Reboil half a kettle
Add the chopped broccoli to the bowl with the breadcrumb mixture and give everything a good mix up until fully combined
Shape into 3 patties per person – these are your broccoli tots
Add the broccoli tots to a baking paper-lined tray
Place the tray[s] under the grill for 10 min or until cooked through and crispy
Tip: Cooking for 3 or more? You may need to do this in 2 batches!
Meanwhile, combine your soft cheese, chopped sun-dried tomatoes and 150ml [200ml] [250ml] boiled water
Season with a generous pinch of salt and pepper and give everything a good mix up then set aside to infuse – this is your creamy tomato stock
Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium-high heat
Season your salmon fillet[s] with a pinch of salt and pepper and once hot add to the pan (skin-side down) and cook for 5 min on one side
Turn the salmon so it's skin-side up, then add the creamy tomato stock to the pan and cook for a final 5-6 min, or until cooked through
Tip: Your fish is cooked once it turns opaque and flakes easily
Tear most of the basil (save a little for garnish!) into the sauce and give everything a good mix up – this is your creamy sun-dried tomato salmon
Tip: Add a splash of water if your sauce is looking a little thick!
Serve the broccoli tots with the salmon to the side
Drizzle the creamy sun-dried tomato sauce over the salmon and season with a generous crack of black pepper
Sprinkle over the remaining basil
Enjoy!
Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (egg, fish, gluten, milk).
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.
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