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Mango Chutney Glazed Curried Salmon

Mango Chutney Glazed Curried Salmon

Mango Chutney Glazed Curried Salmon

with Sweet Potato Wedges and Baby Leaf & Lime Slaw

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Salmon is a delicate and flavoursome fish, perfect for absorbing flavours such as the curry powder and mango chutney in this recipe. Paired with sweet potato wedges and a zingy slaw, it's a real catch! SOURCE OF PROTEIN - Protein contributes to the maintenance of muscle mass.

Tags:

Pescatarian

•Calorie Smart

•Climate Conscious

Allergens:

Fish

•Egg

•Mustard

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 15 minutes

DifficultyEasy

Ingredients

serving amount

2 unit(s)

Sweet Potato

200 grams

Salmon Fillets

(Contains: Fish)

1 sachet(s)

Curry Powder Mix

1 unit(s)

Lime

32 grams

Mayonnaise

(Contains: Egg, Mustard)

120 grams

Coleslaw Mix

20 grams

Baby Leaf Mix

40 grams

Mango Chutney

Nutritional information

Energy (kJ)2448 kJ

Energy (kcal)585 kcal

Fat21.5 g

of which saturates3.6 g

Carbohydrate70.8 g

of which sugars31 g

Dietary Fiber11.5 g

Protein27.1 g

Salt1.3 g

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

Utensils

•Baking Tray

•Baking Paper

•Medium Bowl

Instructions

Cook the Wedges

1

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

Chop the sweet potatoes into 2cm wide wedges (no need to peel).

Pop the wedges 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, roast on the middle shelf until golden, 30-40 mins. Turn halfway through.

Roast the Salmon

2

Meanwhile, lay the salmon fillets, skin-side down, onto a lined medium baking tray.

Sprinkle over the curry powder, drizzle over some oil and season with salt and pepper.

When the wedges are halfway through cooking, roast the salmon on the top 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.

Mix your Slaw

3

Meanwhile, halve the lime.

In a medium bowl, combine the mayo and a squeeze of lime juice. Stir in the coleslaw mix. Season with salt and pepper.

Finishing Touches

4

Just before everything's ready, toss the baby leaves through the slaw.

Amazing Glaze

5

When the salmon is cooked, drizzle over the mango chutney to glaze.

Serve Up

6

Share the glazed salmon between your plates.

Serve the sweet potato wedges and coleslaw alongside.

Enjoy!

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