Salmon over Creamy Miso Mash
with ketjap jus & spicy sesame sugar snap peas
Speciaal ingrediënt in je box! Sugarsnaps zijn de perfecte combinatie van een knapperige textuur en zoete smaak. Ideaal als snack, in salades of roerbakgerechten.
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
200 g
Potatoes
100 g
Sugar snap peas
7 g
White miso paste
(Contains Soy, Wheat)
5 milliliters
Sesame oil
(Contains Sesame)
¼ sachet(s)
Sesame seeds
(Contains Sesame May be present Tree nuts, Peanuts)
10 g
Garlic-ginger-chili mix
75 g
Cooking cream
(Contains Milk)
1 piece
Carrot
5 g
Cress
1 piece
Salmon fillet
(Contains Fish)
Not included in your delivery
2 tablespoon
[Plant-based] butter
25 milliliters
Low sodium mushroom or vegetable stock
to taste
Salt and pepper
2 teaspoon
White wine vinegar
2 tablespoon
[Reduced salt] ketjap manis
to taste
Sambal
Nutrition Values
Utensils
Cooking Steps
Peel or thoroughly wash the potatoes and carrot, then cut them into rough pieces. Transfer to a pot or saucepan and submerge with water, then boil for 15 - 17 minutes. Drain and set aside.
If preferred, carefully discard the tough ends of the sugar snap peas. Heat the sesame oil in a frying pan over medium-high heat and fry the garlic-ginger-chili mix* for 1 minute. Add the sugar snap peas and the sesame seeds, mix well and fry for 3 - 4 minutes. Deglaze with half of the white wine vinegar, then season to taste with salt and pepper.
*Take care, this ingredient is spicy! Use as preferred.
Meanwhile, melt half of the butter in a frying pan over medium-high heat and fry the salmon filet on the skin for 2 - 3 minutes. Turn the salmon over and fry for 2 minutes on the other side. Season with salt and pepper. Remove from the pan and allow to rest under aluminium foil.
Prepare the stock. Melt the rest of the butter in the same frying pan over low heat. Add the ketjap, the stock and the rest of the white wine vinegar, along with sambal as preferred. Mix well to combine and allow to reduce gently for 1 - 2 minutes.
Transfer the cream and the miso* to a saucepan. Heat for 1 - 2 minutes over a low heat, stirring occasionally. Mash the potatoes and carrot with the miso cream, then season to taste with salt and pepper.
*Take care, this ingredient is salty! Use as preferred.
Serve the miso mash on plates. Serve the salmon on top of the mash, then pour over some of the jus. Serve with the sugar snap peas and garnish with the cress. Serve the rest of the jus on the side.