Zesty Indonesian Style Spiced Salmon

Name: Zesty Indonesian Style Spiced Salmon with Sweet Chilli Glaze, Lime Slaw and Sesame Chips
Total time: 35 min
Yield: 2
Cuisine: Thai
Ingredients: 450 grams Potatoes; 5 grams Roasted White Sesame Seeds; 1 unit(s) Lime; 32 grams Mayonnaise; 120 grams Coleslaw Mix; 2 unit(s) Salmon Fillets; 1 sachet(s) Indonesian Style Spice Mix; 48 grams Sweet Chilli Sauce; 20 grams Baby Leaf Mix

with Sweet Chilli Glaze, Lime Slaw and Sesame Chips

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Made with herbs and spices common in Thai cuisine, this Thai style spice blend contains ingredients such as birds eye chilli, lime zest, lemongrass and coriander seeds, making its aromatic taste perfect for flavouring the Zesty Thai Style Spiced Salmon.

Tags:

Pescatarian

•Calorie Smart

•High Protein

Allergens:

Sesame

•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 30 minutes

DifficultyEasy

Ingredients

serving amount

450 grams

Potatoes

5 grams

Roasted White Sesame Seeds

(Contains: Sesame May contain traces of: Nuts, Peanut)

1 unit(s)

Lime

32 grams

Mayonnaise

(Contains: Egg, Mustard)

120 grams

Coleslaw Mix

2 unit(s)

Salmon Fillets

(Contains: Fish)

1 sachet(s)

Indonesian Style Spice Mix

48 grams

Sweet Chilli Sauce

20 grams

Baby Leaf Mix

Nutritional information

Energy (kJ)2242 kJ

Energy (kcal)536 kcal

Fat22.4 g

of which saturates3.7 g

Carbohydrate61.5 g

of which sugars16.2 g

Dietary Fibre7.6 g

Protein26.8 g

Cholesterol80 mg

Salt0.8 g

Potassium0.4 mg

Calcium7 mg

Iron0.3 mg

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

Utensils

•Baking Tray

•Zester

•Large Bowl

•Baking Paper

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, season with salt and pepper, sprinkle over the roasted sesame seeds, 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.

While the chips are in the oven, zest and quarter the lime into wedges.

In a large bowl, combine the mayo, half the lime juice and a drizzle of olive oil.

Add the coleslaw mix to the bowl, season with salt and pepper and toss to coat. Set aside for later.

Next, pat the salmon dry with kitchen paper.

Lay the fish onto a lined baking tray. Drizzle with oil, season with salt and pepper, then sprinkle over the Indonesian style spice mix (add less if you'd prefer things milder) and pinch of lime zest. Rub to coat with the seasoning. IMPORTANT: Wash your hands and equipment after handling raw fish.

When the chips are about halfway through cooking, bake the fish on the top shelf until cooked through, 10-15 mins. IMPORTANT: The fish is cooked when opaque in the middle.

A few mins before the fish is cooked, drizzle the sweet chilli sauce over the fillets and pop back into the oven for the remaining time.