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Put Your Feet Up Salmon Korma Traybake

Put Your Feet Up Salmon Korma Traybake

Put Your Feet Up Salmon Korma Traybake

with Spiced Potatoes and Mango Slaw

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Our Put your Feet Up Salmon Korma Traybake only takes 10 minutes to prep. Once the veg is in the oven, make your slaw before baking the salmon for an easy dinner that gives you time back!

Tags:

Family Friendly

•Pescatarian

Allergens:

Egg

•Mustard

•Fish

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.

Total35 minutes

Active 10 minutes

DifficultyEasy

Ingredients

serving amount

450 grams

Potatoes

1 sachet(s)

North Indian Style Spice Mix

96 grams

Mayonnaise

(Contains: Egg, Mustard)

40 grams

Mango Chutney

120 grams

Coleslaw Mix

200 grams

Salmon Fillets

(Contains: Fish)

50 grams

Korma Curry Paste

(Contains: Mustard)

20 grams

Wild Rocket

Nutritional information

Energy (kJ)2775 kJ

Energy (kcal)663 kcal

Fat33.4 g

of which saturates4.4 g

Carbohydrate68.1 g

of which sugars19.9 g

Dietary Fibre10.3 g

Protein27.2 g

Salt2.6 g

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

Utensils

•Chopping Board

•Knife

•Large Bowl

•Baking Tray

Instructions

Get Started

1

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

Chop the potatoes into 2cm chunks (no need to peel).

Into the Oven

2

Pop the chunks onto a large baking tray. Drizzle with oil, sprinkle over the North Indian style spice mix, 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 top shelf until golden, 25-35 mins. Turn halfway through.

Slaw Time

3

Meanwhile, in a large bowl, combine two thirds of the mayo and half the mango chutney.

Toss the coleslaw mix through the mayo dressing and season with salt and pepper.

Bake the Salmon

4

When the potatoes have 15 mins of cook time remaining, lay the salmon fillets, skin-side down onto a lined baking tray. MPORTANT: Wash your hands and equipment after handling raw fish.

Spread the korma curry paste over the fillets with the back of a spoon. Season with salt and pepper.

Move the potatoes to the middle shelf and roast the salmon on the top shelf until cooked through, 10-15 mins. IMPORTANT: The fish is cooked when opaque in the middle.

Finishing Touches

5

Just before everything's ready, toss the rocket with the mango slaw. TIP: Don't add the leaves too early or they'll go soggy.

Serve

6

Share the salmon between your serving plates and drizzle over the remaining mango chutney.

Serve with the spiced potatoes and mango rocket slaw.

Add the remaining mayo alongside for dipping.

Enjoy!

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