Honey Chipotle Salmon
with Slaw & Rainbow Veggie Fries
Sweet, smokey, and perfectly flaky - tonight’s blushing pink salmon is a real showstopper. The sweet chipotle glaze is a perfect match for this tender fish, and paired with a crunchy, refreshing slaw and colourful rainbow veggie fries, this dish brings a healthy twist to bold flavours.
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 sachet
Coriander
280 g
Salmon
(Contains: Fish; )
1
Courgette
1 packet
Garlic Aioli
(Contains: Eggs, Soy; )
1
Beetroot
1 packet
Mild Chipotle Sauce
(May be present: Fish, Eggs, Soy, Milk, Sesame)
1 packet
Shredded Cabbage Mix
1
Lime
1
Kumara
Not included in your delivery
1 drizzle
olive oil
1 tsp
honey
1 drizzle
white wine vinegar
Nutrition Values
Cooking Steps
• Preheat the oven to 240°C/220°C fan-forced. Peel orange kumara. • Cut kumara, courgette and beetroot into fries. • Slice lime into wedges.
• Spread the veggie fries over an oven tray lined with baking paper, drizzle with olive oil and season with salt and pepper. • Toss to coat and bake until tender, 20-25 minutes.
• SPICY! The mild chipotle sauce is spicy so use a little less if you're sensitive to heat. While the fries are baking, in a small bowl, combine mild chipotle sauce, honey, a pinch of salt and pepper and a small drizzle of water. Set aside.
• In a medium bowl, combine shredded cabbage mix, garlic aioli, a squeeze of lime juice, a drizzle of olive oil and a pinch of salt and pepper. Set aside.
• When the veggie fries have 10 minutes remaining, heat a drizzle of olive oil in a large frying pan over a medium-high heat. • Pat salmon dry with paper towel and season both sides with a pinch of salt and pepper. • When the oil is hot, add salmon to the pan, skin side down, and cook until just cooked through, 2-4 minutes each side (depending on thickness). Remove pan from the heat and add chipotle glaze, gently turning, until coated. TIP: Patting the skin dry helps the salmon crisp up in the pan!
• Divide slaw and veggie fries between plates. • Top with honey chipotle salmon, spooning over any remaining sauce from the pan. • Garnish with coriander and serve with any remaining lime wedges. Enjoy!
