Greek-Style Salmon & Oregano Wedges
with Cherry Tomato Salad & Herby Mayo
- Eggs
- Soy
- Fish
- Sulphites
There are plenty of surprises in this meal. With honey and dried oregano coating the salmon you get herby, gooey, squeaky sweetness, while the radish salad gives a sharp contrast. You’ll be wishing you could have this every night!
Ingredients
1 packet
Dill & Parsley Mayonnaise
(Contains: Eggs, Soy; )
1
Cucumber
280 g
Salmon
(Contains: Fish; )
1 sachet
Dried oregano
1 packet
Mixed Salad Leaves
1
Red Onion
3
Potato
2
Garlic
1 packet
Snacking Tomatoes
Not included in your delivery
1 drizzle
olive oil
¼ cup
red wine vinegar (or white wine vinegar)
(Contains: Sulphites; )
1 tbs
honey
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut potato into wedges. • Place wedges, a drizzle of olive oil and 1/2 the dried oregano on a lined oven tray. Season with salt, toss to coat, then bake until tender, 20-25 minutes.
• While the wedges are baking, thinly slice onion (see ingredients). In a small bowl, combine the red wine vinegar and a good pinch of sugar and salt. • Scrunch onion in your hands, then add to the vinegar with just enough water to cover the onion. Stir to coat and set aside until serving.
• Finely chop garlic. In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook garlic until fragrant, 1 minute. • Transfer garlic oil to a second small bowl, then add Greek-style yoghurt and stir to combine. Season to taste.
• Thinly slice cucumber into rounds. Halve cherry tomatoes. • In a large bowl, combine a splash of the pickling liquid and a drizzle of olive oil. Season with salt and pepper. • Add mixed salad leaves, cucumber and cherry tomatoes. Set aside.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Pat salmon dry with paper towel and season both sides.
• When oil is hot, cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side. Then add the honey and remaining dried oregano and cook, turning to coat salmon, until fragrant, 1 minute.
TIP: Patting the skin dry helps it crisp up in the pan!
• Drain pickled onion, then add to cherry tomato salad and toss to combine. • Divide oregano wedges, cherry tomato salad and Greek-style salmon between plates. Serve with garlic yoghurt. Enjoy!
