Peri Peri Spiced Salmon
with kiwi salsa, chips and zesty slaw- Fish
- Egg
- Mustard
- Sulphites
- Wheat
- Barley
- Celery
- Cereals containing gluten
- Milk
- Mustard
- Soya
- May contain traces of allergens
https://www.hellofresh.co.uk/recipes/caribbean-style-spiced-salmon-65d5afc36c4f223989879405
Ingredients
600 grams
Potatoes
200 grams
Salmon
(Contains: Fish)
1 sachet(s)
Peri Peri Seasoning
(May be present: Sulphites, Wheat, Barley, Celery, Cereals containing gluten, Milk, Mustard, Soya)
1 unit(s)
Lime
1 unit(s)
Cabbage
1 sachet(s)
Aioli
(Contains: Egg, Mustard)
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
Utensils
Cooking steps
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.
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.
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.
Roughly chop the parsley (stalks and all).
Halve the kiwi and use a spoon to scoop out the flesh. Cut into 1cm chunks.
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.
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.
