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Glazed Salmon and Soy Butter Potatoes

Glazed Salmon and Soy Butter Potatoes

with Sriracha Mayo and Charred Spring Onion Salad
Lily Stevens
Lily StevensUpdated on May 22, 2026
Get 50% off your first box & free Salt & Pepper Mills on the 3rd box!
Get 50% off your first box & free Salt & Pepper Mills on the 3rd box!
Calories
: 
589 kcal
Protein
: 
27g protein
Total
: 
35 minutes
Difficulty
: 
Easy
Allergens:
  • Fish
  • Egg
  • Mustard
  • Soya
  • Wheat
  • Cereals containing gluten
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

200 grams

Salmon Fillets

(Contains: Fish)

350 grams

Salad Potatoes

1 unit(s)

Baby Cucumber

2 unit(s)

Garlic Clove

1 unit(s)

Spring Onion

16 milliliter(s)

Sriracha Sauce

64 grams

Mayonnaise

(Contains: Egg, Mustard)

1 sachet(s)

Thai Style Spice Mix

20 grams

Ketjap Manis

(Contains: Soya)

10 milliliter(s)

Soy Sauce

(Contains: Wheat, Cereals containing gluten, Soya)

50 grams

Baby Leaf Mix

Not included in your delivery

20 grams

Butter

Energy (kJ)2465 kJ
Energy (kcal)589 kcal
Fat33.4 g
of which saturates8.9 g
Carbohydrate50.3 g
of which sugars12.5 g
Dietary Fibre5.6 g
Protein27 g
Cholesterol80 mg
Salt3.1 g
Potassium933.4 mg
Calcium38.7 mg
Iron1.9 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
•Large Saucepan
•Bowl
•Pan
•Garlic Press
•Colander

Instructions

Boil the Potatoes
1

Bring a large saucepan of water with ½ tsp salt to the boil on high heat.

Halve the salad potatoes (no need to peel).

When boiling, add the potatoes to the water, lower the heat to medium and cook until tender, 15-20 mins.

Finish the Prep
2

While the potatoes cook, trim the cucumber, then halve lengthways. Cut into 1cm thick half moons. Peel and grate the garlic (or use a garlic press). Trim the spring onion.

In a large bowl, mix together the sriracha and mayo.

Heat a drizzle of oil in a large frying pan on medium-high heat. Once hot, add the spring onion to the pan and cook until slightly softened, 2-3 mins.

Once softened, remove from the pan and allow to cool, then chop the spring onion into 2cm long pieces.

Prep the Salmon
3

Give the frying pan a quick wipe, then return to medium-high heat with a drizzle of oil. Pat the salmon dry with kitchen paper, then season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw fish.

Cook the Salmon
4

Once hot, carefully place the salmon into the pan, skin-side down. Cook for 4-5 mins, then lower the heat to medium and drizzle over the ketjap manis. TIP: To get crispy skin on the fish, don't move it around when it's cooking skin-side down. Turn and cook the remaining three sides for 2-3 mins each. IMPORTANT: The fish is cooked when opaque in the middle.

All Together Now
5

Once the potatoes are cooked, drain in a colander.

Return to the (now empty) saucepan and add the garlic, soy and butter (see pantry for amount). Toss together and season with salt and pepper.

Add the baby leaves, cucumber and charred spring onion to the sriracha mayo and toss to coat.

Serve
6

Share the salmon between your bowls.

Serve the soy-garlic potatoes and sriracha mayo salad alongside.

Meal right image

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