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Central American Style Crumbed Salmon

Central American Style Crumbed Salmon

with Paprika Potatoes, Smoky Mayo, Cabbage and Peas
Recipe Development Team
Recipe Development TeamUpdated on April 02, 2026
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Calories
: 
271 kcal
Protein
: 
20.6g protein
Total
: 
40 minutes
Difficulty
: 
Medium
Allergens:
  • Wheat
  • Cereals containing gluten
  • Milk
  • Egg
  • Fish
  • Mustard
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

450 grams

Potatoes

1 sachet(s)

Smoked Paprika

25 grams

Breadcrumbs

(Contains: Wheat, Cereals containing gluten)

1 sachet(s)

Central American Style Spice Mix

20 grams

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

200 grams

Salmon Fillets

(Contains: Fish)

48 grams

Mayonnaise

(Contains: Egg, Mustard)

150 grams

Shredded Savoy Cabbage

120 grams

Peas

Not included in your delivery

¾ tbsp

Olive Oil for the Crumb

1 tbsp

Water for the Mayo

Energy (kJ)1135 kJ
Energy (kcal)271 kcal
Fat19 g
of which saturates3.4 g
Carbohydrate0.2 g
of which sugars0.2 g
Dietary Fibre0.4 g
Protein20.6 g
Cholesterol80 mg
Salt0.2 g
Potassium0.4 mg
Calcium7 mg
Iron0.3 mg
Always refer to the product label for the most accurate ingredient and allergen information.
•Baking Tray
•Bowl
•Baking Paper
•Colander
•Large Saucepan

Instructions

PDF
Roast the Potatoes
1

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

Chop the potatoes into 2cm chunks (no need to peel).

Pop them onto a large baking tray. Drizzle with oil, season with salt and pepper, then sprinkle over half the smoked paprika. Toss to coat, then spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast on the middle shelf until golden, 30-40 mins. Turn halfway through.

Make the Spiced Crumb
2

Meanwhile, in a small bowl, mix together the breadcrumbs, Central American style spice mix (add less if you'd prefer things milder), hard Italian style cheese and olive oil for the crumb (see pantry for amount). 

Season with salt and pepper, then set aside.

Bake your Salmon
3

Lay the salmon fillets, skin-side down, onto a lined baking tray. Pat dry with kitchen paper. Drizzle with oil and season with salt and pepper. 

Divide the crumb mix between your fillets and press down firmly. 

Bake on the top shelf of the oven until the crumb is golden and the fish is cooked through, 12-14 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. It's cooked when opaque in the middle.

Mix the Smoky Mayo
4

While everything bakes, in another small bowl, mix together the mayonnaise, remaining smoked paprika and the water for the mayo (see pantry for amount). 

Season with salt and pepper, then set your smoky mayo aside.

Time for the Cabbage and Peas
5

Heat a drizzle of oil in a frying pan on medium heat.

When hot, add the cabbage and stir-fry for 2 mins. Season with salt and pepper, add a splash of water, mix well and cover with a lid (or foil). Cook until just tender, 3-4 mins.

Add the peas to the pan and stir-fry for 2-3 mins.

Once cooked, remove from the heat.

Serve
6

When everything's ready, serve the salmon with the paprika potatoes, cabbage and peas alongside. 

Drizzle over some smoky mayo and serve the rest alongside for dipping. 

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