with Black Bean Mash and Kiwi Slaw
Ingredients: Black beans (black beans, water, salt, calcium chloride, citric acid) • Salmon fillets • Flour tortillas (wheat, sulphites) (wheat flour, water, canola oil, salt, sugar, soybean oil, mono- and diglycerides, sodium acid pyrophosphate, calcium propionate, potassium sorbate, sodium bicarbonate, potassium bicarbonate, sodium aluminum phosphate, calcium lactate, sodium aluminum sulfate, enriched wheat flour, cornstarch, fumaric acid, potassium chloride, seasoning (autolyzed yeast, ammonium chloride), guar gum, monocalcium phosphate, l-cysteine hydrochloride, amylase, enzymes, sodium metabisulphite) • Kiwi • Red cabbage • Sweet chili sauce (sugars (sugar, glucose), water, modified corn starch, apple cider vinegar, vinegar, chili peppers, salt, ginger, dehydrated red bell pepper, spices, dried garlic, crushed chilies, soybean oil, natural flavour, xanthan gum, acetic acid, citric acid, canola oil, paprika oleoresin, natural paprika flavour, caramel, potassium sorbate, sodium benzoate, calcium disodium EDTA) • White wine vinegar (sulphites) (wine vinegar, potassium metabisulfite) • Chili-cumin spice blend (spices and herbs, salt, sugars (sugar, corn syrup solids), dehydrated vegetables (garlic, onion, red bell pepper, celery), citric acid, paprika oleoresin, canola oil, silicon dioxide, monosodium glutamate) • Cilantro • Garlic.
Allergens
Tags
Steelhead Salmon
250 g
Flour Tortillas
6 unit(s)
Black Beans
1 unit(s)
Kiwi
1 unit(s)
Red Cabbage, shredded
56 g
Cilantro
7 g
Garlic, cloves
1 unit(s)
White Wine Vinegar
1 tbsp
Sweet Chili Sauce
2 tbsp
Chili-Cumin Spice Blend
11 g
Oil
3 tbsp
Salt
0.125 tsp
Pepper
0.125 tsp
- Before starting, wash and dry all produce.
- Using a strainer, drain and rinse beans. In a large bowl, add beans, then using a masher, partially mash beans.
- Peel, then cut kiwi into 1/4-inch pieces.
- Roughly chop cilantro.
- In a medium bowl, whisk together vinegar, 1/2 tsp (1 tsp) sweet chili sauce and 1 tbsp (2 tbsp) oil. Season with salt and pepper.
- Add cabbage. Using tongs, massage cabbage for 1 min, until slightly tender.
- Add kiwis and half the cilantro, then toss to coat. Set aside. (NOTE: This is your slaw!)
- Pat salmon dry with paper towels. Season with salt, pepper and Chili-Cumin Spice Blend.
- In a large non-stick pan, add 1/2 tbsp (1 tbsp) oil, then salmon. Cook for 3-4 min per side, until browned and cooked through.**
- Add remaining sweet chili sauce. Cook for 30 sec, stirring often, until salmon is glazed.
- Break salmon up into large pieces, removing and discarding skin.
- Meanwhile, just before serving, wrap tortillas in paper towels.
- Microwave for 30 sec-1 min, until tortillas are warm and flexible. (TIP: You can skip this step if you don't want to warm the tortillas!)
- Divide tortillas between plates. Top with bean mash, slaw and salmon.
- Sprinkle remaining cilantro over top.
If you've opted for salmon, pat salmon dry with paper towels. Season with salt, pepper and Chili-Cumin Spice Blend. In a large non-stick pan, add 1/2 tbsp (1 tbsp) oil, then salmon. Cook for 3-4 min per side, until browned and cooked through.** Add remaining sweet chili sauce. Cook for 30 sec, stirring often, until salmon is glazed. Break salmon up into large pieces, removing and discarding skin.
1010
kcal
Calories
43
g
Fat
8
g
Saturated Fat
110
g
Carbohydrate
18
g
Sugar
17
g
Dietary Fiber
51
g
Protein
75
mg
Cholesterol
1400
mg
Sodium
0.5
g
Trans Fat
1550
mg
Potassium
350
mg
Calcium
8.5
mg
Iron
with Mashed Black Beans and Kiwi-Cabbage Slaw
with Black Bean Mash and Kiwi Slaw
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