Oven-roasted wild Alaskan salmon

Oven-roasted wild Alaskan salmon topped with a Ribena No Added Sugar Blackcurrant Squash glaze over creamy mashed potatoes and sweet roasted carrots!

For the glaze:
5 tbsp freeze-dried blackcurrants
1⁄3 cup Ribena No Added Sugar Blackcurrant Squash
1⁄2 lemon, juiced

Simmer on a low heat until reduces, stir regularly and remove from heat once reaches sticky and sauce-like consistency desired (about 25-30mins).

For the salmon:
1 fillet wild Alaskan salmon
25g butter, sliced in two thin slices over the salmon
1 pinch of salt

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

For the mash:
3 medium sized potatoes
5 tbsp Greek yogurt
50g butter
1 pinch of salt

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.

For the carrots:
3 carrots with tops, trimmed to 1 inch of green
2 tbsp olive oil
1 pinch of salt

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. Usually I am not a mixer, but with gravy or a glaze, I like the flavours combined with everything else I’m eating! The tart and sweet glaze on top of this dish really brings it together and to be honest, a glass of squash on the side is just what I like, too.

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