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Buttery Chipotle Salmon and Roast Potatoes

Buttery Chipotle Salmon and Roast Potatoes

with citrus aioli slaw

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A recipe conveniently customised just to your liking.

Tags:
Calorie Smart
•Spicy
•Family Friendly
•Protein Rich
Allergens:
Egg
•Mustard
•Fish

The quantities provided above are averages only.

Total35 minutes
Cooking Time25 minutes
DifficultyEasy

Ingredients

Serving amount

1 sachet(s)

Aioli

(Contains: Egg, Mustard)

1 sachet(s)

Central American Style Spice Mix

200 grams

Salmon

(Contains: Fish)

1 unit(s)

Lemon

1 unit(s)

Cabbage

500 grams

Baby Potatoes

1 unit(s)

Carrot

2 sachet(s)

Chipotle Paste

Not included in your delivery

to taste

Salt

to taste

Oil

to taste

Pepper

to taste

Water

to taste

Butter (Optional)

Nutrition Values

Energy (kJ)2614 kJ
Energy (kcal)625 kcal
Fat35.5 g
of which saturates5.6 g
Carbohydrate51.3 g
of which sugars22.4 g
Dietary Fiber12.6 g
Protein28.7 g
Cholesterol80 mg
Salt13.7 g
Potassium1188.9 mg
Calcium149.5 mg
Iron1.1 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

•Grater
•Baking Sheet with Baking Paper

Cooking steps

Cook the Potatoes
1
  • Preheat your oven to 240°C/220°C fan/gas mark 9.
  • Quarter the potatoes and pop onto a large (lined) baking tray.
  • Drizzle with oil, season well with salt and pepper, then toss to coat. Spread out in a single layer.
  • When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn halfway through. 

TIP: Use two baking trays if necessary.

Make the Slaw
2
  • Halve the cabbage, cut out and discard the core, then thinly slice.
  • Trim the carrot, then coarsely grate (no need to peel).
  • Quarter the lemon.
  • In a bowl, mix the aioli, some lemon juice, cabbage and carrot.
  • Season with salt, pepper and more lemon juice if desired.
Prep the Fish
3
  • Coat the salmon with a drizzle of oil, Central American spice, salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw fish. Fish is cooked when opaque in the middle.
Fry the Fish
4
  • Place a pan over high heat with a drizzle of oil.
  • Once hot, add the salmon fillets, skin-side down. Cook for 4-5 mins, turn over, and cook for 3-4 mins on the other side. IMPORTANT: Wash hands and equipment after handling raw fish. Fish is cooked when opaque in the centre.
  • Remove from the pan once cooked.
Make the Sauce
5
  • Add a splash of water to the empty pan with a knob of butter (if you have any).
  • Once the butter has melted, remove the pan from the heat.
  • Stir in the chipotle paste.
  • Taste and season with salt and pepper, if required.
6
  • Divide the salmon between plates and drizzle over the chipotle butter.
  • Serve potatoes and lemon aioli slaw on the side.
  • Serve with any remaining lemon wedges for squeezing over.
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