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Peri Peri Spiced Salmon

Peri Peri Spiced Salmon

with kiwi salsa, chips and zesty slaw

Get 50% off your first box

https://www.hellofresh.co.uk/recipes/caribbean-style-spiced-salmon-65d5afc36c4f223989879405

Tags:
Family Friendly
Allergens:
Pesce
•Egg
•Senf

The quantities provided above are averages only.

Total40 minutes
Cooking Time25 minutes
DifficultyEasy

Ingredients

Serving amount

600 grams

Potatoes

200 grams

Salmon

17.5 grams

Peri Peri Seasoning

1 unit(s)

Lime

1 unit(s)

Cabbage

1 sachet(s)

Aioli

1 unit(s)

Kiwi

1 sachet(s)

Dried Chilli Flakes

5 grams

Parsley

Not included in your delivery

1 to taste

Sugar

to taste

Salt

to taste

Pepper

to taste

Oil

Nutrition Values

Energy (kJ)3157 kJ
Energy (kcal)755 kcal
Fat38.6 g
of which saturates6 g
Carbohydrate77.9 g
of which sugars12.6 g
Dietary Fiber13.6 g
Protein29.7 g
Cholesterol80 mg
Salt12.6 g
Potassium1630.1 mg
Calcium123 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

•Zester
•Baking Sheet with Baking Paper

Cooking Steps

1

Preheat your oven to 240°C/220°C fan/gas mark 9. Chop the potatoes lengthways into 1cm slices, then chop into 1cm chips (peeling optional).
Pop the chips onto a large (lined) baking tray. Drizzle with two-thirds of the peri peri spice mix, oil, 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.

2

Zest and halve the lime. Halve the cabbage, cut out and discard the tough core, then thinly slice.

In a medium bowl, combine the cabbage, aioli and lime zest. Season with salt and pepper, then set your slaw aside.

3

Lay the salmon fillets, skin-side up onto a lined baking tray. Season with the remaining peri peri spice mix with a drizzle of oil. Roast the salmon on the middle shelf until cooked through, 10-15 mins. IMPORTANT: Wash hands and equipment after handling raw fish. Fish is cooked when opaque in the middle.

4

Roughly chop the parsley (stalks and all).

Halve the kiwi and use a spoon to scoop out the flesh. Cut into 1cm chunks.

5

In another medium bowl, combine the parsley, kiwi and chilli flakes (add less if you'd prefer things milder) with a squeeze of lime juice.

Mix in the 1 tsp sugar (per 2P) and a drizzle of oil, season with salt and pepper.

Taste and season with more lime juice, salt and sugar to your liking. 

6

Divide the roasted chips and salmon between plates. 

Spoon over the kiwi salsa. 

Serve with the chips, zesty slaw and any remaining lime quarters alongside.

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