Sri Lankan-Spiced Salmon & Fries
with Cucumber Salad & Garlic Aioli
Tonight, we're taking omega-3 rich salmon to the next level with our Sri Lankan-inspired seasoning. Add oven-baked fries and garlic aioli for a touch of creaminess, and you have a nutritionally balanced meal that's simply delicious!
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 packet
Mixed Salad Leaves
1 sachet
Coriander
1 sachet
mild sambal seasoning
280 g
Salmon
(Contains: Fish; )
2 packet
Potato
1 packet
Garlic Aioli
(Contains: Eggs, Soy; )
1
Cucumber
1
Lemon
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut potato into fries, then place on a lined oven tray. Drizzle with olive oil and season with salt and pepper. • Toss to coat, spread out evenly, then bake until tender, 20-25 minutes.
• Meanwhile, thinly slice cucumber. • Roughly chop coriander. Slice lemon into wedges. • Pat salmon dry with paper towel, then season both sides.
• In a medium bowl, combine Sri Lankan spice blend, the plain flour and a pinch of salt and pepper. Add salmon and gently turn to coat. TIP: Patting the skin dry helps it crisp up in the pan!
• When the fries have 10 minutes remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. • When oil is hot, cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side. • Add the butter, then turn salmon to coat.
• In a second medium bowl, combine a drizzle of olive oil and a good squeeze of lemon juice, then season. • Add mixed salad leaves and cucumber. Toss to coat.
• Divide Sri Lankan salmon, fries and cucumber salad between plates. Sprinkle coriander over salmon. • Serve with a dollop of garlic aioli and any remaining lemon wedges. Enjoy!
