First, we make the tapenade - a Provencal puree of capers, black olives and garlic, here (slightly unusually) lightened with roasted red capsicum. For the glaze, we reduce balsamic vinegar with herbs and sugar till syrupy. We coat the salmon with a topping of tapenade and dish up the balsamic glaze on the side for roasted veggies.
Salmon, kalamata olives, roasted capsicum, peeled garlic, capers, balsamic vinegar, rosemary, black pepper, bay leaves, balsamic vinegar, olive oil.
CONTAINS:
Fish.
MAY CONTAIN TRACES OF:
Peanuts, Tree Nuts, Gluten, Dairy, Shellfish, Sesame, Soy, Egg, Sulphites .
PLEASE NOTE:
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.
| SMALL (2 SALMON FILLETS) | |
| ENERGY | 2127.5kj |
| PROTEIN | 1.6g |
| FAT TOTAL | 40.4g |
| - SATURATED | 5.9g |
| CARBS | 32.8g |
| - SUGARS | 31.4g |
| SODIUM | 772.5mg |
Small:
Serves two adults with veggies
Serve with buttered mashed potato. If wished add shavings of parmesan and toasted nuts or seeds.
Frozen product. Defrost fully before cooking. Once defrosted, cook and consume within 48 hours.
Please note: this product contains raw fish and should be fully cooked before consumption. While every effort has been made to ensure that the fish is bone and scale-free, please be aware that some may remain.
TO COOK: prepare some vegetables such as broccolini, asparagus and/or tomatoes. Remove the plastic film, toss the vegetables in the sachet of glaze provided and scatter around the salmon. Place the tray in a preheated 200C oven for 15-18 minutes, depending on how you like your salmon cooked.
