Sticky Sweet Chilli Salmon & Wedges
with Cabbage Slaw
- Fish
- Molluscs
- Wheat
- Gluten
- Soy
Who would’ve thought to combine sweet chilli sauce and oyster sauce for the most perfect sweet and savoury experience you’ve every had? We did! This luscious, rich sauce enrobes juicy salmon for the ideal mouthful. A side of potato wedges and a slaw are all you need to make this meal complete. This recipe is under 650kcal per serving. We’ve replaced the sesame seeds in this recipe with cripsy shallots due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
Ingredients
280 g
Salmon
(Contains: Fish)
3
Potato
1 packet
Oyster Sauce
(Contains: Molluscs)
1 packet
Shredded Cabbage Mix
1 packet
Sweet Soy Seasoning
(Contains: Wheat, Gluten, Soy)
1 packet
Sweet Chilli Sauce
1 packet
Mixed Salad Leaves
Not included in your delivery
1 drizzle
olive oil
1 drizzle
vinegar (white wine or rice wine)
Nutrition
You will need
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut potato into wedges, then place on a lined oven tray. • Drizzle with olive oil, season with salt. • Toss to coat, spread out evenly, then bake until tender, 25-30 minutes.
• In a medium bowl, combine salmon, sweet soy seasoning and a drizzle of olive oil.
• When the wedges have 10 minutes remaining heat a large frying pan over medium-high heat with drizzle of olive oil. • When oil is hot, cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side. TIP: Patting the skin dry helps it crisp up in the pan!
• Remove from heat, add sweet chilli sauce and oyster sauce and turn to coat.
• In a medium bowl, combine shredded cabbage mix, baby leaves, mayonnaise and a drizzle of vinegar. Season to taste.
• Slice salmon (if preferred). Divide wedges, Asian salmon and creamy slaw between plates. • Top salmon with any remaining sauce and sprinkle over crispy shallots to serve. Enjoy!
