Peri Peri Spiced Salmon and Cheesy Chips

Name: Peri Peri Spiced Salmon and Cheesy Chips with Wild Rocket and Charred Corn Slaw
Total time: 40 min
Yield: 2
Cuisine: Portuguese
Ingredients: 450 grams Potatoes; 1 sachet(s) Peri Peri Seasoning; 160 grams Sweetcorn; 200 grams Salmon Fillets; 120 grams Coleslaw Mix; 20 grams Grated Hard Italian Style Cheese; 20 grams Wild Rocket; 3 tbsp Mayonnaise

with Wild Rocket and Charred Corn Slaw

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Come rain or shine, it's time for a great British BBQ! Our summery dishes such as this Peri Peri Spiced Salmon and Cheesy Chips are designed with full-on flavour in mind. Whether you take it al fresco or bring some sunshine indoors, they're perfect for BBQ season. HIGH PROTEIN - Protein contributes to the maintenance of muscle mass.

Tags:

Calorie Smart

•Pescatarian

•High Protein

•New

•Climate Conscious

Allergens:

Fish

•Milk

•Egg

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

(May contain traces of: Cereals containing gluten, Milk, Mustard, Soya, Sulphites, Wheat, Barley, Celery)

160 grams

Sweetcorn

200 grams

Salmon Fillets

(Contains: Fish)

120 grams

Coleslaw Mix

20 grams

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

20 grams

Wild Rocket

Not included in your delivery

3 tbsp

Mayonnaise

Nutritional information

Energy (kJ)2858 kJ

Energy (kcal)683 kcal

Fat34.8 g

of which saturates6.1 g

Carbohydrate63 g

of which sugars9.5 g

Dietary Fibre9.3 g

Protein31.5 g

Salt2.1 g

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

Utensils

•Baking Tray

•Pan

•Sieve

•Baking Paper

•Bowl

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 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 middle shelf until golden, 30-35 mins. Turn halfway through.

Meanwhile, drain the sweetcorn in a sieve.

Heat a drizzle of oil in a large frying pan on high heat.

Once 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.

Once charred, set aside.

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

When the chips have 15 mins remaining, roast the salmon on the top shelf of your oven until cooked through, 10-15 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. It's cooked when opaque in the middle.

Meanwhile, in a medium bowl, combine the mayonnaise (see pantry for amount), coleslaw mix and charred corn. Season with salt and pepper.

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

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