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Check out the latest recommended times in our Cooking Guidelines.
Serving size
Ingredients
Ingredients
- 1 shallot (use half)
- 1 unwaxed lemon (use half)
- 6 baby potatoes
- 1 handful of fresh tarragon (use half)
- 10g flaked almonds (use half) (Nuts)
- 1 handful of fresh rosemary (use half)
- 20g rocket (use half)
-
2 tbsp sundried tomato paste (use half)(Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
- 1 salmon fillet (Fish)
-
200ml cashew cream (use a quarter) (Nuts)(water, cashew (7%), sunflower oil, stabiliser (arabic gum, xanthan gum), sea salt)
- 160g green beans (use half)
Allergens
Contains:
Nuts, Fish
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 113Kcal | 832Kcal |
| 474kJ | 3483kJ | |
| Fat | 6.1g | 45g |
| of which saturates | 0.9g | 7.0g |
| Carbohydrates | 9g | 64g |
| of which sugars | 1.7g | 13g |
| Protein | 5.7g | 42g |
| Salt | 0.15g | 1.1g |
| Fibre | 1.6g | 11g |
Ingredients
Ingredients
- 1 unwaxed lemon
- 1 shallot
- 2 salmon fillets (Fish)
- 1 handful of fresh tarragon
- 6 baby potatoes
- 1 handful of fresh rosemary
- 20g rocket
- 10g flaked almonds (Nuts)
-
2 tbsp sundried tomato paste(Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
- 160g green beans
-
200ml cashew cream (use half) (Nuts)(water, cashew (7%), sunflower oil, stabiliser (arabic gum, xanthan gum), sea salt)
Allergens
Contains:
Nuts, Fish
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 121Kcal | 706Kcal |
| 505kJ | 2953kJ | |
| Fat | 7.4g | 43g |
| of which saturates | 1.2g | 6.8g |
| Carbohydrates | 7g | 40g |
| of which sugars | 1.8g | 11g |
| Protein | 6.8g | 39g |
| Salt | 0.18g | 1.1g |
| Fibre | 1.6g | 9.5g |
High protein
5 plants
Low sat fat
Côte's Roasted Salmon, Green Beans & Choron
Simple. Seasonal. French-inspired. Mindful Chef x Côte Brasserie is bringing you buttery responsibly-sourced salmon, roasted ‘till perfection. Paired with vibrant green beans and rosemary roast potatoes, this dish would not be complete without a generous drizzle of choron - a tomato-based Bernaise-style sauce, infused with fragrant tarragon, sweet shallot and flavourful sundried tomatoes. Bon appétit!
Cooking Instructions
Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line a baking tray with parchment paper
- Pull out a large frying pan, a small frying pan & a measuring jug
Roast the rosemary potatoes
- Halve the potatoes (quarter any large ones). Strip the rosemary from the stalks and finely chop
- Place the potatoes onto the lined baking tray and toss with 1 tsp oil, three-quarters of the rosemary and a pinch of salt and pepper. Roast for 25-30 mins, until soft and golden
Roast the salmon & green beans
- Trim the green beans. Season the salmon with salt and pepper
- Heat the large frying pan with 1 tsp oil on medium heat. Once hot, add the salmon, skin-side down, and cook for 3 mins, then flip, and cook for another 3 mins, until golden. Transfer to the potato tray
- Add the green beans alongside and toss with 1 tsp oil and a pinch of salt and pepper. Roast for 15 mins, until cooked through and tender
Simmer the choron sauce
- Meanwhile, thinly slice the shallot. Finely chop the tarragon
- Reheat the frying pan with 1/2 tsp oil on medium heat. Once hot, add the shallot and cook for 3-4 mins, until softened. Season with salt and pepper
- Add the tarragon and cook for another 30 secs, then stir in the sundried tomato paste, the half bottle of cashew cream and 50ml water (25ml for 1 person). Simmer for 3-4 mins. Season to taste
Toast the almonds
- Heat the small frying pan on medium heat. Once hot, add the almonds and remaining rosemary
- Toast for 2-3 mins, turning occasionally, until golden brown. Remove from the heat
Finish & plate up
- Check your fish is cooked through; it should be steaming hot, opaque and separate easily with a fork
- Add a squeeze of lemon to the sauce. Season to taste
- When ready, share the salmon, roasted potatoes, green beans and rocket between plates. Spoon the choron sauce over the salmon
- Scatter with the almond topping and garnish with the remaining lemon, cut into wedges
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