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Peri Peri Spiced Salmon and Cheesy Chips

Peri Peri Spiced Salmon and Cheesy Chips

with Wild Rocket and Charred Corn Slaw

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Tags:
Pour le barbecue
•Calorie Smart
Allergens:
Fish
•Egg
•Mustard
•Milk

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 35 minutes
DifficultyEasy

Ingredients

serving amount

450 grams

Potatoes

1 sachet(s)

Peri Peri Seasoning

160 grams

Sweetcorn

200 grams

Salmon Fillets

64 grams

Mayonnaise

120 grams

Coleslaw Mix

20 grams

Grated Hard Italian Style Cheese

20 grams

Wild Rocket

Nutritional information

Energy (kJ)2630 kJ
Energy (kcal)629 kcal
Fat28.6 g
of which saturates5.7 g
Carbohydrate64.5 g
of which sugars9.9 g
Dietary Fiber9.3 g
Protein31.5 g
Cholesterol80 mg
Salt2.5 g
Potassium33 mg
Calcium28.6 mg
Iron0.4 mg
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray
•Sieve
•Large Frying Pan
•Bowl

Instructions

1

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, sprinkle over half the peri peri seasoning, 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 top shelf until golden, 25-30 mins. Turn halfway through.

2

Meanwhile, drain the sweetcorn in a sieve.

Heat a drizzle of oil in a large frying pan on high heat. Once the pan is hot, add the sweetcorn and cook until charred, 5-6 mins. Adjust the heat if necessary. Stir only twice during this time - you want the sweetcorn to pick up some nice colour.

3

Lay the salmon fillets, skin-side down, onto a lined baking tray. Sprinkle over the remaining peri peri seasoning, season with salt and pepper. 

When the chips have 15 mins remaining, add the salmon to the oven and roast on the middle shelf until cooked through, 10-15 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. The fish is cooked when opaque in the middle.

4

Meanwhile, in a medium bowl, combine the mayo, coleslaw mix and charred corn. Season with salt and pepper.

5

When the chips have 5 mins remaining, sprinkle over the grated hard Italian style cheese. Return to the oven until the cheese has melted, 5 mins.

Just before everything's ready, add the rocket to the corn slaw and toss together.

6

Share the peri peri salmon fillets between your plates.

Serve the cheesy chips and charred corn slaw alongside.

Enjoy!

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