Korma Spiced Salmon Tacos and Cumin Fries
with Mango Slaw and Tomato Salad
This Korma Spiced Salmon Tacos and Cumin Fries is a luxurious dinner night option, made with premium ingredients for a real taste of luxury at home!
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.
Ingredients
450
Potatoes
1
White Cumin Seeds
(May contain Sesame, Celery)
2
Salmon Fillets
(Contains Fish)
50
Korma Curry Paste
(Contains Mustard)
1
Medium Tomato
½
Lime
1
Baby Gem Lettuce
120
Coleslaw Mix
40
Mango Chutney
75
Soured Cream
(Contains Milk)
4
Plain Taco Tortillas
(Contains Cereals containing gluten)
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide fries (no need to peel).
Pop the fries onto a large baking tray. Drizzle with oil, season with salt and pepper, then sprinkle over the cumin seeds. Toss to coat, then spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn halfway through.
Meanwhile, lay the salmon fillets, skin-side down, onto a lined baking tray. Season with salt and pepper.
Using a spoon, evenly spread the korma paste all over the salmon.
When the chips have roasted for 15 mins, pop the salmon on the middle shelf to bake until cooked through, 10-15 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. The salmon is cooked when opaque in the middle.
While everything roasts, cut the tomato into 1cm chunks. Cut the lime into wedges.
In a small bowl, add your tomato chunks, a squeeze of lime juice, a drizzle of olive oil and season with salt and pepper. Mix well, then set aside for later.
Trim the baby gem, halve lengthways, then thinly slice.
In a large bowl, mix together the coleslaw mix, sliced baby gem, mango chutney and half the soured cream.
Season with salt and pepper, then set your mango slaw aside.
Just before the salmon is ready, pop the tortillas (2 per person) onto a baking tray and into the oven to warm through, 1-2 mins.
Once the salmon is cooked, gently peel off the skin and flake apart the flesh with a fork into bite-sized pieces.
When everything's ready, pop the tortillas on your plates.
Top each with a spoonful of mango slaw, then carefully arrange your spiced salmon on top. Scatter over some tomato salad and dollop on the remaining soured cream - as much as you'd like.
Serve the cumin fries, lime wedges and any remaining mango slaw alongside. TIP: Tacos are best enjoyed eaten by hand - get stuck in!
Enjoy!
