Salmon with Ribena Blackcurrant Glaze

Get your creative juices flowing with this recipe for salmon with a Ribena No Added Sugar Blackcurrant Squash glaze.

Salmon with Ribena

Ingredients

Glaze

  • 5 tbsp freeze-dried blackcurrants
  • 1/3 cup Ribena No Added Sugar Blackcurrant Squash
  • half lemon (juiced)

Salmon

  • 1 fillet Wild Alaskan salmon
  • 25g butter (sliced in two and placed on top of the salmon)
  • Pinch of salt

Mash

  • 3 medium sized potatoes
  • 5 tbsp Greek yogurt
  • 50g butter
  • Pinch of salt

Carrots

  • 3 carrots with tops, trimmed to 1 inch of green
  • 2 tbsp olive oil
  • Pinch of salt

Method

Step 1

Glaze: Simmer all ingredients on a low heat until it reduces, stir regularly and remove from heat once the liquid reaches a sticky and sauce-like consistency (about 25-30mins).

Step 2

Salmon: Roast on a baking tray in a preheated oven on 180c fan for 8 minutes.

Step 3

 Mash: Boil potatoes for 20 minutes until soft. Drain and return to pot. Add in Greek yogurt and butter, mash together until smooth and creamy. Add a pinch of salt to taste.

Step 4

Carrots: Toss carrots in olive oil and salt. Roast on a baking tray in a preheated oven on 180c fan for 35-40 minutes, until soft and sweet.

Step 5

Serve altogether by layering mash, salmon and carrots in a bowl or on a dinner plate and pour your glaze generously over the top! If youโ€™re like me, then mix it up, or if you prefer it on each bite, then leave the sauce on the top.