MENU
Salmon Fillets
Blog

A SEASONAL SAUCY SPECIAL, FOR EASTER

Posted 6 April 2017 by The Saucy Fish Co.

If you’re on the hunt for a unique Easter recipe, seek no further as Team Saucy has it right here for you (spoiler: its tastes flipping amazing).

We’ve worked with the brilliant blogger and nutritionist, Nic’s Nutrition to hatch a cracking recipe full of spring flavours. We promise this vibrant dish will leave you feeling energised, with a very happy belly over the Easter weekender.

Recipe: Salmon with a Yoghurt, Crushed Rye, Watercress, Rocket & Crème Fraiche dressing. With a side of sweet potato fries and long stem broccoli.

What you’ll need (serves 2):

○ 1 pack of Saucy Salmon with Watercress, Rocket & Crème Fraiche dressing
○2 sweet potatoes – to make into wedges
○ Long stem broccoli; to roast & serve
○ 4 tbsp Greek Yoghurt
○ 2 x rye crackers
○ 2 tbsp mixed seeds (optional)
○ 2 tbsp olive oil
○ Salt & black pepper

What you need to do:

Pre-heat your oven to 170°C, then wash & chop the sweet potatoes into wedges. Add them to a bowl along with a dash of water & microwave them for 4 minutes to soften.

Meanwhile, pop your Saucy salmon fillets into a heat-proof dish; top with the Greek yoghurt.

Crush up the rye crackers and add the mixed seeds (optional), then press the rye mix into the yoghurt covered salmon fillets & drizzle with olive oil. Bake for 20 minutes.

Remove the sweet potato wedges from the microwave, transfer to a heat-proof dish, add a touch of olive oil and pop in the oven along with the salmon, roasting the broccoli for 10 minutes.

Pop your Watercress, Rocket & Crème Fraiche Dressing in a cup of boiling watering for 1 minute to heat it up.

Plate up the salmon, sweet potato wedges and broccoli before adding the sauce to the top of the fish for a flavour boost.

READ THIS NEXT

HUNGRY FOR MORE?

For our freshest morsels of advice and inspiration, visit The Dock

SIGN UP FOR OUR MONTHLY EMAIL UPDATES AND OFFERS BELOW

OR JOIN US ON