Golden Kūmara & Spring Onion Salmon
with Kiwifruit Salad & Herby Mayo
Calories
:
943 kcalProtein
:
38.7g proteinTotal
:
30 minutesDifficulty
:
EasyAllergens:
- Fish
- Wheat
- Gluten
- Eggs
- Soy
- Milk
Give your mid-week dinner a truly Kiwi upgrade with these crispy salmon that swap regular potatoes for sweet, golden kūmara. Pan-fry your salmon and spring onion cakes to perfection, then serve alongside a fresh mixed leaf and zesty kiwifruit salad with a generous dollop of herby mayo for a truly stellar meal.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
2
Kumara
280 g
Salmon
(Contains: Fish)
1
Spring Onion
1
Lemon
1
Kiwi
1 sachet
Seasoning Blend
1 sachet
Crispy Seasoning
(Contains: Wheat, Gluten)
1 packet
Fine Breadcrumbs
(Contains: Gluten, Wheat)
1 packet
Dill & Parsley Mayonnaise
(Contains: Eggs, Soy)
1 packet
Mixed Salad Leaves
Not included in your delivery
1 drizzle
olive oil
40 g
butter
(Contains: Milk)
1 piece
egg
(Contains: Eggs)
Nutrition
Energy (kJ)3950 kJ
Calories943 kcal
Fat62.5 g
of which saturates17.8 g
Carbohydrate54.8 g
of which sugars16.4 g
Dietary Fibre8.1 g
Protein38.7 g
Cholesterol1.1 mg
Sodium1340 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.
You will need
•Large Non-Stick Pan
•Medium Pan
Cooking Steps
1
- Boil the kettle. Half-fill a medium saucepan with boiling water.
- Peel kumara and cut into large chunks.
- Cook kumara in the boiling water, over high heat, until easily pierced with a fork, 10-15 minutes.
- Drain and return to saucepan. Mash until smooth. Cover to keep warm.
2
- Meanwhile, 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.
- Transfer to a large bowl, remove skin, lightly smash with a fork and allow to cool slightly.
3
- Whilst the salmon is cooking, thinly slice spring onion.
- Zest lemon to get a pinch then slice into wedges,
- Peel and thinly slice kiwi into wedges.
- Evenly spread crispy chip seasoning on a large plate.
4
- To bowl with salmon, add kumara mash, seasoning blend, lemon zest, spring onion, fine breadcrumbs and the egg.
- Using damp hands, shape mixture into 2cm-thick patties (2-3 per person).
- Press patties into crispy chip seasoning, gently turning to coat.
- Return frying pan to high heat with enough olive oil to coat the base.
- When oil is hot, cook patties until golden, 2-3 minutes per side. Transfer to a paper-towel-lined plate.
5
- In a medium bowl, combine a drizzle of olive oil and a good squeeze of lemon juice. Add mixed salad leaves and kiwi, and toss to coat. Season to taste.
TIP: Toss the salad just before serving to keep the leaves crisp.
6
- Divide kiwi salad, sweet 'n' salty paua-style kumara salmon cakes and dill & parsley mayonnaise between plates.
- Serve with any remaining lemon wedges. Enjoy!
