Get your creative juices flowing with this recipe for salmon with a Ribena No Added Sugar Blackcurrant Squash glaze.
3 - 5 (depending on glassware)
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).
Salmon: Roast on a baking tray in a preheated oven on 180c fan for 8 minutes.
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.
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.
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 you’re like me, then mix it up, or if you prefer it on each bite, then leave the sauce on the top.