Serves 2
Ingredients
1/2 cup Chris' Sundried Tomato and Kalamata Olive Dip
1/4 cup thickened cream
1/4 cup full cream milk
1 small sweet potato, peeled and sliced super finely into disks
1/2 small red onion, peeled and fnely sliced
2 small fresh salmon flets, pin boned
A handful of fresh basil leaves, torn
3 tbsp of olive oil
Method
Preheat a fan-forced oven to 160c
Drizzle the olive oil into the bottom of a ceramic baking disk
Layer the sweet potato disks and sliced onion flat in the bottom of the dish
Top with the salmon flets
Mix together your Chris' Sundried Tomato and Kalamata Olive dip with the cream and milk until well combined
Pour over the salmon and vegetables evenly
Top with the torn fresh basil leaves
Cover with foil, and bake at 160c for 15 minutes, before removing the foil and baking for a further 20-25 minutes, or until the potatoes are tender
Serve immediately with a fresh salad and some bread to scoop up the extra sauce.
Review: Not only is the Chris' Homestyle Sundried Tomato & Kalamata Olive dip delicious so is this easy-to-create recipe. Buy one dip to eat with savoury biscuits and another to make this recipe, this weekend... #drool.
Chris' has released four delicious new flavours to its Homestyle range. All new flavours are vegetarian and gluten free so, whether you're entertaining friends at home, preparing a family picnic or inspiring your inner culinary-creativity for unique recipe ideas, Chris' new homestyle range has something for everyone's tastebuds.
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Chris' Homestyle Sundried Tomato & Kalamata Olive 200g
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