Jerk Honey Salmon & Veggie Fries
with Cabbage Slaw & Smokey Aioli
- Eggs
- Soy
- Fish
- Milk
Tonight is a celebration on a plate, so get your knives and forks at the ready because once this dish hits the table, it’s party time. Kicking us off is this mouth-watering Caribbean jerk-seasoned salmon drizzled in a sweet honey coating and served with a smokey aioli. The colourful display of roast veggies are also bringing their A-game tonight, so you best join in the fun too!
Ingredients
1 packet
Smokey Aioli
(Contains: Eggs, Soy)
280 g
Salmon
(Contains: Fish)
2 packet
Potato
1
Carrot
1 packet
Shredded Cabbage Mix
1
Beetroot
1 sachet
All-American Spice Blend
Not included in your delivery
1 drizzle
olive oil
20 g
butter
(Contains: Milk)
2 tsp
honey
1 drizzle
vinegar (white wine or rice wine)
Nutrition
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced.
• Cut potato, carrot and beetroot into fries.
• Place veggies fries on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat.
• Spread out evenly and bake until tender, 20-25 minutes.
• Meanwhile, thinly slice pear.
• In a medium bowl, combine salmon, mild Caribbean jerk seasoning, a drizzle of olive oil and a pinch of salt and pepper.
• When the veggies have 10 minutes remaining, in a large frying pan, heat a drizzle of olive oil over medium-high heat.
• When oil is hot, cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side. • Remove pan from heat, then add the butter and honey, turning salmon to coat.
• While the salmon is cooking, in a large bowl, combine shredded cabbage mix, pear and a drizzle of vinegar and olive oil. Season to taste with salt and pepper.
• Slice salmon (if preferred). • Divide jerk honey salmon, veggie fries and pear slaw between plates.
• Serve with smokey aioli. Enjoy!
