with Fries, Garden Fetta Salad & Tartare Sauce
If you're looking to keep the carbs in check, whip up this quick and easy, 4-step recipe, that you'll have plated up in no time. Aussie-spiced salmon will become your new favourite combo and paired with golden fries and a tartare-laced garden salad, here you have your new go-to salmon dinner.
Allergens
Utensils
Tags
Olive oil
Potatoes
2
Salmon
1 packet
Honey
1 tsp
Tomato
1
Carrot
1
Rocket leaves
1 bag
Fetta Cubes
1 packet
Tartare sauce
1 packet
Aussie spice blend
1 sachet
Vinegar
drizzle
• Preheat oven to 240°C/220°C fan-forced. Cut potato into fries. • Spread fries over a large microwave-safe plate. Cover with a damp paper towel. Microwave fries on high, 4 minutes. • Drain any excess liquid, then place fries on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then bake until golden and tender, 10-15 minutes. TIP: Start by partially cooking fries in the microwave for a quicker overall cook time!
• Meanwhile, in a large bowl, combine salmon, Aussie spice blend and a drizzle of olive oil. • Place salmon on a second lined oven tray, skin-side down and bake until just cooked through, 8-12 minutes. • When salmon is cooked, drizzle over the honey.
• Meanwhile, roughly chop tomato. • Grate carrot. • In a second large bowl, combine a drizzle of olive oil and the vinegar. Add carrot, tomato, rocket leaves and crumbled fetta cubes. Toss to combine and season to taste.
• Divide baked spiced salmon, fries and garden fetta salad between plates. • Top with a dollop of tartare sauce to serve. Enjoy!
2574
kJ
Energy (kJ)
37.9
g
Fat
5.7
g
of which saturates
31.8
g
Carbohydrate
10.5
g
of which sugars
11.1
g
Dietary Fibre
36.2
g
Protein
766
mg
Sodium
