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.
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.
Ingredients
1 packet
panko breadcrumbs
(Contains Gluten, Wheat; May be present: Soy. )
1 packet
salmon
(Contains Fish; May be present: Crustacean, Mollusc. )
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)
Nutritional Values
Utensils
Instructions
• 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.
• 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.
• 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.
• Meanwhile, halve snacking tomatoes.
• In a large bowl, combine tomatoes, mixed salad leaves, a drizzle of vinegar and olive oil. Season to taste.
• Divide crumbed salmon, sweet potato fries and tomato garden salad between plates. • Top with tomato relish and mayonnaise to serve. Enjoy!