A SEASONAL SAUCY SPECIAL, FOR EASTERPosted 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.