HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSri Lankan Style Salmon & Fries
Sri Lankan-Style Salmon & Fries

Sri Lankan-Style Salmon & Fries

with Pear Salad & Coconut-Chilli Mayo

Read more

Tonight, we're taking omega-3 rich salmon to the next level with our Sri Lankan-inspired seasoning. Add oven-baked fries and coconut-chilli mayo for a touch of creamy heat, and you have a nutritionally balanced meal that's simply delicious!

The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!


Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time30 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount





1 bag


1 packet



1 bag

mixed leaves

1 packet

coconut sweet chilli mayonnaise


1 sachet

Sri Lankan spice blend

Not included in your delivery

olive oil

1 tsp

plain flour


20 g



1 drizzle

white wine vinegar

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2946 kJ
Fat44 g
of which saturates11.3 g
Carbohydrate43.6 g
of which sugars18.5 g
Protein34.2 g
Sodium466 mg
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
download icondownload icon

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.


Thinly slice pear. Roughly chop herbs.


Pat salmon dry with paper towel, then season both sides. In a medium bowl, combine Sri Lankan spice blend, plain flour and a pinch of salt and pepper. Add salmon, gently turning to coat.

TIP: Patting the skin dry helps it crisp up in the pan!


When the fries have 10 minutes cook time remaining, return the frying pan to 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 medium bowl, combine a drizzle of white wine vinegar and olive oil, then season. Add mixed leaves and pear, then toss to coat.


Divide Sri Lankan salmon, fries and pear salad between plates. Sprinkle coriander over salmon. Serve with coconut sweet chilli mayonnaise.