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Crumbed Salmon & Tomato Relish
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Crumbed Salmon & Tomato Relish

Crumbed Salmon & Tomato Relish

with Sweet Potato Fries & Cherry Tomato Garden Salad

Crumbed salmon are best when dunked into a tasty condiment. This recipe gives you not one, but two tasty sauces: tomato relish and mayonnaise.

Tags:
Kid Friendly
Over 30g protein
Allergens:
Gluten
Egg
Wheat
Fish

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time30 minutes
DifficultyEasy

Ingredients

Serving amount

1 packet

panko breadcrumbs

(Contains Gluten, Wheat;)

1 packet

salmon

(Contains Fish; May be present: Crustacean, Molluscs. )

1 bag

mixed salad leaves

1 packet

Tomato Relish

1 packet

mayonnaise

(Contains Egg;)

2

sweet potato

1 punnet

snacking tomatoes

1 sachet

Aussie spice blend

Not included in your delivery

olive oil

2 tbs

plain flour

(Contains Gluten;)

1

egg

(Contains Egg;)

1 drizzle

vinegar (balsamic or white wine)

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Nutritional Values

Energy (kJ)3136 kJ
Fat35.2 g
of which saturates5.3 g
Carbohydrate64.7 g
of which sugars18.5 g
Protein42 g
Sodium933 mg
The average adult daily energy intake is 8700 kJ

Utensils

Baking Tray
Baking Paper
Large Non-Stick Pan

Instructions

1
1

• Preheat oven to 240°C/220°C fan-forced. Cut sweet potato into fries. • Place fries on lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Bake until tender, 20-25 minutes.

TIP: If your oven tray is crowded, divide fries between two trays.

2
2

• In a shallow bowl, combine the plain flour and Aussie spice blend. • In a second shallow bowl, whisk the egg. • In a third shallow bowl, place panko breadcrumbs and a pinch of salt and pepper. • Pat salmon dry with a paper towel. Dip salmon into flour mixture to coat, then into egg, and finally in breadcrumbs. Set aside on a plate.

3
3

• When the fries have 10 minutes remaining, in a large frying pan, heat enough olive oil to coat the base over medium-high heat. • Cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side. Transfer to a paper towel-lined plate.

4
4

• Meanwhile, halve snacking tomatoes.

5
5

• In a large bowl, combine tomatoes, mixed salad leaves, a drizzle of vinegar and olive oil. Season to taste.

6
6

• Divide crumbed salmon, sweet potato fries and tomato garden salad between plates. • Top with tomato relish and mayonnaise to serve. Enjoy!