Peri Peri Spiced Salmon and Cheesy Chips
with Wild Rocket and Charred Corn Slaw
- Fish
- Egg
- Mustard
- Milk
- Cereals containing gluten
- Milk
- Mustard
- Soya
- Sulphites
- Wheat
- Barley
- Celery
- May contain traces of allergens
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.
Ingredients
450 grams
Potatoes
1 sachet(s)
Peri Peri Seasoning
(Contains: Cereals containing gluten, Milk, Mustard, Soya, Sulphites, Wheat, Barley, Celery, May contain traces of allergens)
160 grams
Sweetcorn
200 grams
Salmon Fillets
(Contains: Fish)
64 grams
Mayonnaise
(Contains: Egg, Mustard)
120 grams
Coleslaw Mix
20 grams
Grated Hard Italian Style Cheese
(Contains: Egg, Milk)
20 grams
Wild Rocket
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 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 mayo, 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.
Share the peri peri salmon fillets between your plates.
Serve the cheesy chips and charred corn slaw alongside.
Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the peri peri seasoning on the salmon, while some found it mild. The charred corn added a fantastic twist to the coleslaw.
- Ease of prep: Reviewers found this recipe quick and easy to follow, with some successfully adapting it for air fryer cooking.
- Suggestions: Consider adding extra seasoning to boost flavour. Some preferred the dish without rocket or cheese on the chips.
- Portions: Several customers noted the salmon portions were smaller than expected. Consider adding extra fish or sides if very hungry.
- Coleslaw: The charred corn coleslaw was a hit for many, though some found the cabbage chunks too large or preferred a finer cut.
