Skip to content Skip to navigation
Promo Alerts

Never miss another great deal with promo alerts!

Simply activate Promo Alerts on products you love to buy.
Get the latest promos delivered straight to your inbox.

Are you sure you want to opt out?

You won't receive email alerts on in-store promotions

Yes

Salmon Wellingtons with Glazed Carrots and Broccoli by Zola Nene

60 Minutes
4 Servings
11 Ingredients

Description

Chef Zola has a simple trick up her sleeve in this Salmon Wellingtons with Glazed Carrots and Broccoli recipe. This is a seafood dish made to satisfy everybody’s craving for comfort food whatever the weather.

Bring this seafood family feast to life with our Forage and Feast Salmon Wellingtons. They are filled with sustainably sourced Norwegian salmon pieces and topped with a creamy béchamel and spinach sauce, hand wrapped in a rich and flaky puff pastry case. Get it at your nearest Checkers. And don’t forget the rest of the ingredients, our farm-fresh, quality vegetables.

Don’t have enough time come in-store? Don't worry – we've got you! Get everything you need delivered to your door in 60 minutes with Sixty60.

Directions

1. Preheat oven to 200 °C (or use an airfryer). Brush the Wellingtons with the egg, then cook for 25 – 30 minutes or until golden brown and cooked through.

2 Place the carrots, butter, honey, water and seasoning into a pan, cover with a lid and allow to simmer until carrots are soft.

3. Remove the lid, turn heat up and allow the liquid to completely evaporate and for the carrots to caramelise and become sticky around the edges.

4. Boil the broccoli in boiling salted water for a few minutes until tender. Drain, toss in the butter and season with salt and pepper to taste.

5. Serve the Wellingtons with the veggies and a fresh lemon to squeeze over the fish.

Ingredients

  • 4 Forage and Feast Salmon Wellingtons
  • 1 egg; beaten

 

For the Glazed Carrots:

  • 500g carrots; peeled and halved
  • 2 tbsp. butter
  • 4 tbsp. Simple Truth Honey
  • ½ cup water
  • Salt and pepper

 

For the Broccoli:

  • 300g broccoli florets
  • 2 tbsp. butter
  • Salt and pepper to taste
  • Lemon wedges to serve