Caribbean Style Spiced Salmon

Name: Caribbean Style Spiced Salmon with Kiwi Salsa, Chips and Zesty Slaw
Total time: 40 min
Yield: 2
Cuisine: Caribbean
Ingredients: 450 grams Potatoes; 200 grams Salmon Fillets; 1 sachet(s) Caribbean Style Jerk; 1 unit(s) Lime; 120 grams Coleslaw Mix; 32 grams Mayonnaise; 1 bunch(es) Flat Leaf Parsley; 1 unit(s) Kiwi; 1 pinch Chilli Flakes; 1 tsp Sugar; 2 tbsp Olive Oil for the Salsa

with Kiwi Salsa, Chips and Zesty Slaw

Get 50% off 1st box + free snacks for life!

Salmon is a delicate and flavoursome fish, perfect for absorbing whatever seasonings or marinade you add to it before cooking. Flavoured with jerk seasoning that contains paprika, cayenne, pimento and thyme, sweetness, spice and heat deliciously collide together. SOURCE OF PROTEIN - Protein contributes to the maintenance of muscle mass.

Tags:

Calorie Smart

•Pescatarian

•Climate Conscious

•Low Carb

Allergens:

Fish

•Mustard

•Egg

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.

Total40 minutes

Active 30 minutes

DifficultyEasy

Ingredients

serving amount

450 grams

Potatoes

200 grams

Salmon Fillets

(Contains: Fish)

1 sachet(s)

Caribbean Style Jerk

(Contains: Mustard)

1 unit(s)

Lime

120 grams

Coleslaw Mix

32 grams

Mayonnaise

(Contains: Egg, Mustard)

1 bunch(es)

Flat Leaf Parsley

1 unit(s)

Kiwi

1 pinch

Chilli Flakes

Not included in your delivery

1 tsp

Sugar

2 tbsp

Olive Oil for the Salsa

Nutritional information

Energy (kJ)2642 kJ

Energy (kcal)632 kcal

Fat29.1 g

of which saturates4.6 g

Carbohydrate56.5 g

of which sugars11.9 g

Dietary Fibre8.3 g

Protein26.5 g

Salt0.95 g

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

Utensils

•Baking Tray

•Baking Paper

•Bowl

•Zester

Instructions

PDF

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

Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).

Pop the chips onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, bake on the middle shelf until golden, 30-35 mins. Turn halfway through.

Meanwhile, lay the salmon fillets, skin-side down, onto a lined baking tray. Sprinkle over the Caribbean style jerk, season with salt and pepper, then rub into the fish.

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

While everything bakes, zest and halve the lime.

In a medium bowl, combine the coleslaw mix, mayonnaise and lime zest. Season with salt and pepper, then set your slaw aside.

Roughly chop the parsley (stalks and all).

Peel the kiwi, then cut into 1cm chunks.

In another medium bowl, combine the parsley, kiwi and chilli flakes (add less if you'd prefer things milder) with a squeeze of lime juice.

Mix in the sugar and olive oil for the salsa (see pantry for both amounts) and season with salt and pepper.

Taste and season with more lime juice, salt and sugar to your liking.