Cajun Style Salmon and Smashed Potatoes

Name: Cajun Style Salmon and Smashed Potatoes with Mango, Coriander and Lime Crunchy Rainbow Salad
Total time: 35 min
Yield: 2
Cuisine: Cajunsk
Ingredients: 350 grams Salad Potatoes; 1 unit(s) Lime; 1 sachet(s) Cajun Spice Mix; 200 grams Salmon Fillets; 1 unit(s) Mango; 1 bunch(es) Coriander; 120 grams Coleslaw Mix; 1 tsp Sugar for the Dressing; ½ tbsp Olive Oil for the Dressing; 1 tbsp Honey; 2 tbsp Mayonnaise

with Mango, Coriander and Lime Crunchy Rainbow Salad

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Salmon is a delicate and flavoursome fish, perfect for pairing with spices such as the Cajun blend in this recipe. Punchy and smoky with a spicy kick, Cajun spice mix contains ingredients such as chilli powder, ground cumin, oregano and thyme. SOURCE OF PROTEIN - Protein contributes to the maintenance of muscle mass.

Tags:

Calorie Smart

•Pescatarian

•Spicy

•Family Friendly

•Climate Conscious

•New

Allergens:

Fish

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total35 minutes

Active 25 minutes

DifficultyEasy

Ingredients

serving amount

350 grams

Salad Potatoes

1 unit(s)

Lime

1 sachet(s)

Cajun Spice Mix

200 grams

Salmon Fillets

(Contains: Fish)

1 unit(s)

Mango

1 bunch(es)

Coriander

120 grams

Coleslaw Mix

Not included in your delivery

1 tsp

Sugar for the Dressing

½ tbsp

Olive Oil for the Dressing

1 tbsp

Honey

2 tbsp

Mayonnaise

Nutritional information

Energy (kJ)2627 kJ

Energy (kcal)628 kcal

Fat29.3 g

of which saturates4.4 g

Carbohydrate67.2 g

of which sugars39.1 g

Dietary Fibre10.4 g

Protein26 g

Salt0.8 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray

•Bowl

•Baking Paper

Instructions

Preheat your oven to 220°C/200°C fan/gas mark 7.

Halve the salad potatoes widthways (halve any large ones again). Put the potatoes onto a baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer, cut-side down.

When the oven is hot, roast the potatoes on the top shelf, 20 mins.

Meanwhile, cut the lime into wedges.

In a medium bowl, combine a good drizzle of oil with the Cajun spice mix. Season with salt and pepper.

Add the salmon to the bowl and coat in the oil and spice to marinate. Set aside for now.

While the salmon marinates, peel the mango. Slice down either side of the stone to make 2 'cheeks'. Cut any remaining flesh from the stone, then thinly slice the mango pieces (discard the stone).

Roughly chop the coriander (stalks and all).

In a large bowl, combine the juice from the lime with the sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper.

Add the coleslaw mix and mango to the bowl of dressing and toss together. Set aside for now.

When the potatoes have cooked for 20 mins, remove them from the oven. Use the bottom of a bowl or pan to lightly crush each potato half.

Drizzle the smashed potatoes with more oil and return to the top shelf until crispy and golden, 10-15 mins.

Meanwhile, lay the salmon fillets, skin-side down, onto a lined baking tray. Season with salt and pepper.

Roast the salmon on the middle shelf until cooked through, 10-15 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. It's cooked when opaque in the middle.